Prevention iron deficiency through food fortification

Article Abstract:

Fortifying popular foods in developing countries with soluble, bioavailable iron the body can absorb may help overcome the widespread problem of iron deficiency. People in these regions often do not lack iron in the diet, but iron in the food is not absorbable. In these countries, while iron intake is high, the major foods are high in substances such as phytic acid which prevent absorption of iron. Choosing the correct foods to fortify and the right form of iron to use is critical.

Health aspects, Prevention, Iron compounds, Ferrous sulfate

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Iron and folate fortification in the Americas to prevent and control micronutrient malnutrition: an analysis

Article Abstract:

Micronutrient deficiencies such as iron deficiency anemia remain public health problems in Latin America, although the proportion of malnourished children has declined. The goal of the Opportunities for Micronutrient Interventions Project is to substantially reduce the prevalence of iron deficiency anemia by the end of the 1990s. Fortification levels and standards must be in place nationally and regionally, and harmonized with legislation and quality assurance measures.

Latin America, Social aspects, Pediatric diseases, Political aspects, Nutrition, Iron deficiency anemia in children

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Food fortification in the United States: a legal and regulatory perspective

Article Abstract:

The US Food and Drug Administration (FDA) has sufficient authority and options to provide nutritional fortification of the food supply in cases of necessity. The FDA in 1993 exercised its authority under the Food Drug and Cosmetic Act to provide for fortification of the food supply with a needed nutrient folate. FDA requirements for fortified foods, including labeling guidelines, are discussed.

Laws, regulations and rules, Food additives, Labeling, Powers and duties, United States. Food and Drug Administration

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