Iron deficiency is the most common nutritional deficiency disorder in the world, affecting more than two billion people, mostly infants, children and women of childbearing age. About 40% of the world’s population (i.e. more than 2 billion individuals) is thought to suffer from anemia, i.e. low blood hemoglobin.
In general, iron deficiency symptoms are attributed due to an insufficient supply of iron to the tissues, and probably not to lowered hemoglobin level.
Consuming foods with vitamin C, such as citrus, tomatoes, or red peppers with meals can help increase iron absorption. Whole-grain, enriched, and iron-fortified bread and cereal products are also good sources of iron.
Fortification of food with iron, when an appropriate diet is not available, is considered the best sustainable way of preventing iron deficiency. It is the most sustainable, convenient, and cost-effective tool for its management.
A number of foods have been effectively fortified with iron, including salt, sugar, curry powder, and fish sauce. Milk, dried milk, and various milk-derived foods have been fortified with iron in South America. Iron-fortified baby food is a great tool to effectively control iron deficiency anemia.
Foods for young children were fortified with iron, a practice which has substantially reduced the risk of iron-deficiency anemia in this age group.
Cereal flours (wheat and maize) are currently the most common vehicles for iron fortification to reach the general population.
Fortification of foods with iron
