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Related Experiment Videos

Fortification: overcoming technical and practical barriers.

Richard F Hurrell1

  • 1Laboratory of Human Nutrition, Institute of Food Science ETHZ, Rüschlikon, Switzerland CH8803. hurrell@ilw.agrl.ethz.ch

The Journal of Nutrition
|April 2, 2002
PubMed
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Successful iron fortification requires overcoming absorption and sensory challenges. Innovations like NaFeEDTA and phytases improve iron delivery in foods, though challenges remain for cereal flours and salt.

Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Public Health Nutrition

Background:

  • Iron fortification is crucial for public health, yet faces significant challenges.
  • Key barriers include poor iron absorption and undesirable sensory changes in fortified foods.
  • Dietary inhibitors like phytic acid, phenolics, and calcium further complicate iron bioavailability.

Purpose of the Study:

  • To review successful and unsuccessful strategies for iron fortification in various food vehicles.
  • To identify effective iron compounds and enhancers for improving iron status.
  • To explore novel approaches for overcoming fortification barriers in challenging food matrices.

Main Methods:

  • Review of existing literature on iron fortification efficacy and challenges.

Related Experiment Videos

  • Analysis of iron compounds (e.g., ferrous sulfate, NaFeEDTA) and enhancers (e.g., ascorbic acid).
  • Evaluation of strategies to mitigate inhibitory dietary components and food matrix effects.

    • Main Results:

    • Successful iron fortification demonstrated in fish sauce, soy sauce, milk, infant formula, and complementary foods using soluble iron, ascorbic acid, or NaFeEDTA.
    • Challenges persist for fortifying cereal flours and salt due to poor absorption of elemental iron and sensory issues.
    • Encapsulated ferrous sulfate and NaFeEDTA show promise for cereal fortification, preventing oxidation and off-colors.
    • Phytic acid degradation using phytases is a viable strategy for enhancing iron absorption in cereal-based foods.

    Conclusions:

    • The choice of iron compound and food matrix is critical for successful fortification.
    • Soluble iron salts, absorption enhancers, and chelates like NaFeEDTA are effective strategies.
    • Further research is needed for optimizing iron fortification in cereal flours and salt, with encapsulated forms and phytase technology offering promising solutions.