Iron fortification of foods

Fortification means the addition to food of nutrients in such amounts that their final levels in the food are greater than those that were naturally present.

Some of common foods which are present fortified with iron are commercial infant formulas, infant cereals and breakfast cereals. There are three types of fortification strategies: mass fortification, open market fortification and targeted fortification.

Food fortification is a major source of iron for millions of anemic infants, children and women worldwide. Iron has a complex chemistry as well as metabolism and reactions are dependent upon pH, potential oxidation, competition for other minerals, and presence of food components that can block or enhance its absorption. 

Cereals are the most widely used vehicles for iron fortification although many others, such as milks products, sugar, curry powder, soya sauce and cookies have been successfully used.

The variety of beverages consumed throughout the world could be used as an effective and convenient form of iron fortification in the human diet.

Iron is well absorbed from most beverages and consumption of iron-fortified beverages between meals can increase iron absorption three to fourfold over absorption from a vegetal meal.
Iron fortification of foods