Preventing Iron Deficiency Through Food Fortification |
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| Authors: | Richard F. Hurrell Ph.D. |
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| Affiliation: | Professor of Human Nutrition at the Institute of Food Science, Laboratory for Human Nutrition, Swiss Federal Institute of Technology, Zurich, CH-8803 Ruschlikon, Switzerland |
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| Abstract: | One way to prevent iron deficiency anemia in developing countries is through the fortification of food products with iron. In addition to avoiding undesirable color and flavor changes, the main challenge is to protect the fortification iron from potential inhibitors of iron absorption present in commonly fortified foods. |
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