Document Detail


Linking the bioavailability of iron compounds to the efficacy of iron-fortified foods.
MedLine Citation:
PMID:  18214017     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The bioavailability (relative bioavailability value; RBV) of iron compounds relative to ferrous sulfate has proven useful in ranking the potential of iron compounds for food fortification. The efficacy of iron-fortified foods however depends on the absolute iron absorption from the fortified food and not on the RBV of the iron compound. Compounds of lower RBV can be used to design efficacious fortified foods by adding them at an appropriately higher level. Efficacy thus depends on the amount of iron added to the food vehicle as well as the daily consumption of the fortified food by the target population, the amount of iron lacking in the diet of the target population in relation to their needs, and the prevalence of widespread infections and other micronutrient deficiencies. The World Health Organization has recently published guidelines for food fortification, which include recommendations for iron fortification compounds and a method of how to define the iron fortification level. The same organization has also published guidelines on the iron status methods to be used to monitor interventions. Recent efficacy studies, which have to a large extent followed these guidelines, have shown good efficacy of iron-fortified salt, fish sauce, wheat flour, and rice in improving the iron status of target populations. However, although we now know how to design an efficacious iron-fortified food, efficacy cannot be ensured in populations with widespread infections and other micronutrient deficiencies. In such situations, other public health measures may be necessary before we can ensure an improvement in iron status.
Authors:
Richard Hurrell
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Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  International journal for vitamin and nutrition research. Internationale Zeitschrift für Vitamin- und Ernährungsforschung. Journal international de vitaminologie et de nutrition     Volume:  77     ISSN:  0300-9831     ISO Abbreviation:  Int J Vitam Nutr Res     Publication Date:  2007 May 
Date Detail:
Created Date:  2008-01-24     Completed Date:  2008-03-24     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  1273304     Medline TA:  Int J Vitam Nutr Res     Country:  Switzerland    
Other Details:
Languages:  eng     Pagination:  166-73     Citation Subset:  IM    
Affiliation:
ETH Zurich, Institute of Food Science and Nutrition, Laboratory of Human Nutrition, Zurich, Switzerland. richard.hurrell@ilw.agrl.ethz.ch
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MeSH Terms
Descriptor/Qualifier:
Animals
Biological Availability
Food, Fortified*
Guidelines as Topic
Humans
Intestinal Absorption / drug effects
Iron Compounds / administration & dosage,  metabolism,  pharmacokinetics*
Iron, Dietary / administration & dosage,  metabolism,  pharmacokinetics*
Nutritional Status
Rats
World Health Organization
Chemical
Reg. No./Substance:
0/Iron Compounds; 0/Iron, Dietary

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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