A new procedure to fortify fluid milk and dairy products with high-bioavailable ferrous sulfate

Article Abstract:

The use of SFE-17 to fortify milk may solve a long-standing problem inherent with iron-fortified food. Iron compounds that are easily soluble, and therefore able to be easily absorbed by the body, also interact with the food they fortify, decreasing nutritional value and altering taste and odor. SFE-17 is a ferrous sulfate microencapsulated in lecithin which keeps the iron from contact with the food, preventing the negative interaction but allowing high absorbability.

Innovations, Complications and side effects, Iron compounds, Lecithin, Microencapsulation, Ferrous sulfate

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Iron supplementation for the control of iron deficiency in populations at risk

Article Abstract:

Iron deficiency is easily treated and prevented with the use of iron supplements, but it has been mostly ineffective in developing countries. Insufficient dosage, therapeutic courses which are too brief, and lack of adherence to the program of supplementation are some of the reasons for failure. A community based program that maintains pregnant women on iron supplements through the end of lactation is one proposal for improving treatment effectiveness.

Distribution, Dietary supplements, Community

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Strategies for prevention of iron deficiency through foods in the household

Article Abstract:

Using or avoiding various combinations of foods can help prevent iron deficiency anemia. The use of radioiron has allowed measurement of the quantities of iron absorbed from heme and nonheme food, and the identification of which foods enhance and which foods inhibit iron absorption. Such foods as tea, coffee, cereals and legumes can inhibit absorption of iron, while animal muscle can enhance it.

Analysis, Food, Iron (Nutrient), Nutrient interactions, Bioavailability

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