Related Experiment Video
Updated: Jul 13, 2026
06:34
The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
Published on: April 28, 2022
Flour fortification with iron: a mid-term evaluation.
Jila Sadighi1, Robabeh Sheikholeslam, Kazem Mohammad
1Institute for Health Sciences Research, Tehran, Iran. jsadighi@ihsr.ac.ir
Public Health
|July 25, 2007
Summary
Iran's iron fortification program improved low ferritin levels in women but did not significantly impact hemoglobin or anemia rates. Further evaluation is needed to assess its full effect on anemia indicators.
Area of Science:
- Public Health Nutrition
- Nutritional Epidemiology
- Food Fortification
Background:
- Iron-deficiency anaemia is a significant public health concern in Iran.
- A national flour fortification program with iron was implemented in 2001.
- A mid-term evaluation was conducted to assess the program's impact.
Purpose of the Study:
- To evaluate the effectiveness of the iron fortification program on iron status indicators.
- To determine the coverage of fortified flour and bread within the intervention area.
Main Methods:
- A field trial was conducted in Bushehr (intervention) and Fars (control) provinces.
- Hemoglobin and ferritin levels were measured in women aged 15-49 years.
- Coverage was assessed through analysis of iron content in flour and bread samples.
Main Results:
- Lower prevalence of low ferritin levels was observed in the intervention province (P=0.04).
- No significant differences in hemoglobin levels or iron-deficiency anaemia prevalence were found between provinces.
- Fortified flour and bread coverage reached 100% and 99.7%, respectively.
Conclusions:
- The iron fortification program showed a positive impact on low ferritin levels.
- The program's effect on anemia indicators requires further investigation in the final evaluation.
