Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Iron fortification technology development: new approaches.

Haile Mehansho1

  • 1Nutrition Science Institute, Snacks and Beverages Technology Development Division, The Procter and Gamble Co., Cincinnati, OH 45239, USA. mehansho.h@pg.com

The Journal of Nutrition
|March 22, 2006
PubMed
Summary
This summary is machine-generated.

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Prevention of Vascular Calcification by Magnesium and Selected Polyphenols.

Advances in preventive medicine·2021
Same author

A multiple-micronutrient-fortified beverage affects hemoglobin, iron, and vitamin A status and growth in adolescent girls in rural Bangladesh.

The Journal of nutrition·2007
Same author

Multiple-micronutrient fortification technology development and evaluation: from lab to market.

Food and nutrition bulletin·2006
Same author

Efficacy trials of a micronutrient dietary supplement in schoolchildren and pregnant women in Tanzania.

Food and nutrition bulletin·2006
Same author

Effect of a multiple-micronutrient-fortified fruit powder beverage on the nutrition status, physical fitness, and cognitive performance of schoolchildren in the Philippines.

Food and nutrition bulletin·2006
Same author

LaVell Merl Henderson (1917-1999).

The Journal of nutrition·2003
Same journal

Repositioning Riboflavin: Evidence and Gaps for Use in Modern Clinical Medicine.

The Journal of nutrition·2026
Same journal

Microbiome-Based Precision Interventions in Type 2 Diabetes Mellitus: Mechanisms, Modulators, and Translational Opportunities.

The Journal of nutrition·2026
Same journal

Introducing Profiles in Nutrition: Capturing the Voices Shaping the Field.

The Journal of nutrition·2026
Same journal

Time-Restricted Eating and Intermittent Fasting: Trendy or Trusty?

The Journal of nutrition·2026
Same journal

Soft Matter Physics-Driven Design of Texture-Modified Foods for Geriatric Nutrition.

The Journal of nutrition·2026
Same journal

Evaluation of Energy and Nutrient Estimates from Large Language Models Using Text-Based Queries.

The Journal of nutrition·2026
See all related articles

This study introduces GrowthPlus, an innovative iron fortification technology that enhances bioavailability and nutritional status without affecting food taste, appearance, or stability. It effectively combats iron deficiency anemia in vulnerable populations.

Area of Science:

  • Food Science and Technology
  • Nutritional Biochemistry
  • Colloid and Electrochemistry

Background:

  • Food fortification with iron presents challenges including undesirable taste, color changes, and reduced stability and bioavailability.
  • Existing methods often fail to overcome these limitations, hindering effective iron delivery in staple foods and beverages.

Purpose of the Study:

  • To develop an advanced iron fortification technology addressing taste, appearance, stability, and bioavailability issues.
  • To create a method for delivering bioavailable iron in common food and beverage products without compromising sensory attributes.

Main Methods:

  • Applied principles of colloid chemistry (encapsulation), chelation, and electrochemical chemistry (redox modulation) to stabilize iron.
  • Utilized colorimetric and sensory evaluations to assess product quality.

Related Experiment Videos

  • Conducted bioavailability studies in animal models and human subjects.
  • Performed intervention trials with school children, adolescent girls, and pregnant women using a powdered fruit beverage.

    • Main Results:

    • The GrowthPlus technology successfully eliminated detrimental effects on taste, appearance, and product stability.
    • Bioavailability assessments confirmed no interference with iron absorption from ferrous bis-glycinate or ferrous fumarate.
    • Intervention trials demonstrated significant improvements in iron status indicators (hemoglobin, ferritin) and reduced iron deficiency anemia.

    Conclusions:

    • The GrowthPlus fortification technology effectively overcomes common challenges in iron fortification.
    • This technology ensures iron bioavailability and improves iron status, offering a viable solution for public health initiatives targeting iron deficiency anemia.