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Iron fortification of foods: overcoming technical and practical barriers.

Authors
  • Uauy, Ricardo
  • Hertrampf, Eva
  • Reddy, Manju
Type
Published Article
Journal
The Journal of nutrition
Publication Date
Apr 01, 2002
Volume
132
Issue
4 Suppl
Identifiers
PMID: 11925495
Source
Medline
License
Unknown

Abstract

Iron fortification of food is a methodology utilized worldwide to address iron deficiency. A critical problem in some food fortification programs is the lack of bioavailability of iron compounds. This article reviews presentations on iron fortification programs in the Americas and the technical and practical barriers faced by the programs. Effective programmatic strategies will incorporate systematic consideration of sound program management, ensure consumption of fortified foods, and promote advocacy and supportive legislation. However, these factors are often overlooked or are not addressed coherently. Key components to consider in implementation of iron fortification programs include: utilization of foods and condiments containing fortificants that are bioavailable; program development and its implementation coordinated with targeted communications; utilizing resources from public/private sector partnerships; and operational research on how to overcome practical barriers for successful implementation of fortification.

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