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Literature DB >> 9279057

Preventing iron deficiency through food fortification.

Abstract

One way to prevent iron deficiency anemia in developing countries is through the fortification of food products with iron. In addition to avoiding undesirable color and flavor changes, the main challenge is to protect the fortification iron from potential inhibitors of iron absorption present in commonly fortified foods.

Entities: Chemical Disease

Mesh：

Substances：

Year: 1997 PMID： 9279057 DOI： 10.1111/j.1753-4887.1997.tb01608.x

Source DB: PubMed Journal: Nutr Rev ISSN： 0029-6643 Impact factor: 7.110

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Cited

31 in total

1. Improved iron bioavailability in an oat-based beverage: the combined effect of citric acid addition, dephytinization and iron supplementation.

Authors: Huanmei Zhang; Gunilla Onning; Rickard Oste; Elisabeth Gramatkovski; Lena Hulthén
Journal: Eur J Nutr Date: 2007-03 Impact factor: 5.614

2. Olive fruits and vacuum impregnation, an interesting combination for dietetic iron enrichment.

Authors: Paola Zunin; Federica Turrini; Riccardo Leardi; Raffaella Boggia
Journal: J Food Sci Technol Date: 2017-01-31 Impact factor: 2.701

Review 3. Effect of iron supplementation on incidence of infectious illness in children: systematic review.

Authors: Tarun Gera; H P S Sachdev
Journal: BMJ Date: 2002-11-16

Review 4. Micronutrient fortification of foods--rationale, application and impact.

Authors: M G Venkatesh Mannar; R Sankar
Journal: Indian J Pediatr Date: 2004-11 Impact factor: 1.967

5. Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice?

Authors: Juan Francisco Haro-Vicente; Darío Pérez-Conesa; Francisco Rincón; Gaspar Ros; Carmen Martínez-Graciá; Maria Luisa Vidal
Journal: Eur J Nutr Date: 2008-10-24 Impact factor: 5.614

10. The effect of gold kiwifruit consumed with an iron fortified breakfast cereal meal on iron status in women with low iron stores: a 16 week randomised controlled intervention study.

Authors: Kathryn Beck; Cathryn Conlon; Rozanne Kruger; Jane Coad; Welma Stonehouse
Journal: BMC Public Health Date: 2010-01-26 Impact factor: 3.295

Preventing iron deficiency through food fortification.

1. Improved iron bioavailability in an oat-based beverage: the combined effect of citric acid addition, dephytinization and iron supplementation.

2. Olive fruits and vacuum impregnation, an interesting combination for dietetic iron enrichment.

Review 3. Effect of iron supplementation on incidence of infectious illness in children: systematic review.

Review 4. Micronutrient fortification of foods--rationale, application and impact.

5. Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice?

6. Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink.

7. Effectiveness of communication campaign on iron deficiency anemia in Kyzyl-Orda region, Kazakhstan: a pilot study.

8. Comparative study of the oral absorption of microencapsulated ferric saccharate and ferrous sulfate in humans.

9. Retronasal smell and detection thresholds of iron and copper salts.

10. The effect of gold kiwifruit consumed with an iron fortified breakfast cereal meal on iron status in women with low iron stores: a 16 week randomised controlled intervention study.