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A comparative review on iron deficiency anemia among children and long-term strategy

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dc.contributor.author Seyid Mohamed Moulana, Seyida Afreen
dc.contributor.author Muahmed Musthafa, Muhamed Muneeb
dc.contributor.author Sanjeev, Rajavarthani
dc.contributor.author Seyid Mohamed Moulana, Seyida Himaya
dc.contributor.author Mohamed Thassim Marikar, Faiz Mohideen
dc.date.accessioned 2023-07-12T16:53:11Z
dc.date.available 2023-07-12T16:53:11Z
dc.date.issued 2023-04-23
dc.identifier.citation International Journal of Human and Health Sciences Vol. 07 No. 02 Apr’23 pp. 106-116. en_US
dc.identifier.issn 2523-692X
dc.identifier.uri http://ir.lib.seu.ac.lk/handle/123456789/6723
dc.description.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. en_US
dc.language.iso en_US en_US
dc.publisher International Journal of Human and Health Sciences en_US
dc.subject Iron deficiency anemia en_US
dc.subject children en_US
dc.subject bioavailability en_US
dc.subject iron fortification en_US
dc.title A comparative review on iron deficiency anemia among children and long-term strategy en_US
dc.type Article en_US


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  • Research Articles [915]
    THESE ARE RESEARCH ARTICLES OF ACADEMIC STAFF, PUBLISHED IN JOURNALS AND PROCEEDINGS ELSWHERE

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