PREVENTING IRON DEFICIENCY THROUGH FOOD FORTIFICATION

摘要

Iron is a mineral that is necessary for producing red blood cells and for redox processes. Iron deficiency is consideredrnto be the commonest worldwide nutritional deficiency and affects approximately 20% of the world population. Thisrndeficiency is partly induced by plant- based diets, containing low levels of poorly big-available iron. The programs ofrnfood fortification designed to maximize the bio-availability of the added and intrinsic food iron. In this paper, differentrnaspects related to iron-fortified bread is analyzed: iron compounds, considering its bioavailability, organolepticrnproblems, and possible interactions.