Abstract:
Background:One of the most prevalent dietary disorders in the world is iron deficiency
anemia (IDA) which impacts people of all ages, genders, and physiological categories. In
the current situation, iron fortification in food is seen as a long-term, cost-effective, and
sustainable technique. Scope and approach: The ideal mix of iron form and food carrier,
as wellas the food circumstances in which it is consumed, are critical.Combining iron
with a bioavailability booster and avoiding interactions with iron inhibitors are suggested.
As a result, this paper provides a thorough examination of the high prevalence of IDA,
its various causes, absorption of haem and non-haem iron, and bioavailability,in addition
to iron fortification strategies. Results: Ascorbic acid and meat components in animal
tissue are the most prominent enhancers of iron absorption in diets. Polyphenols, phytates,
and calcium are the utmost potentinhibitors of iron absorption. Additional approaches to
minimize iron uptake from diets may include changes in diet that lower iron consumption
and reduce iron bioavailability. Conclusion: Food fortification is a viable technique for
lowering anemia prevalence. The combination of iron fortificants and food vehicles should
be harmless, agreeable, and ingested by the target population for an effective fortification
program.It should also have no negative impact on the ultimate product’s acceptance
and stability. Novel food fortification techniques may lead to the development of new
approaches to treating iron deficiency and anemia.
