Abstract
Iron deficiency is a global public health nutritional problem affecting various population groups. Intervention strategies aimed at preventing anemia include fortification of foods with iron. Fortification policies and programs are different between countries in terms of the food vehicles types and amounts of iron compound to be added. The choices depend on the economic cost of the iron compound, chemical properties, bioavailability, and toxic propensity in the gut. Wheat is a staple food in several countries, and it is commonly used as a vehicle for iron fortification. Highly bioavailable iron compounds are often redox active and exhibit poor sensory properties. The aleurone cell layer, which is removed with the bran during processing of wheat into white flour, is high in iron and other micronutrients. The bioavailability of iron from the aleurone could be enhanced by various processing applications, and it can be used to enrich white-wheat flour. This is a practical strategy to prevent iron deficiency in the population.
Original language | English |
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Title of host publication | Flour and Breads and Their Fortification in Health and Disease Prevention |
Publisher | Elsevier |
Pages | 485-491 |
Number of pages | 7 |
ISBN (Electronic) | 9780128146392 |
DOIs | |
Publication status | Published - 1 Jan 2019 |
Keywords
- Aleurone
- Anemia
- Fortification
- Iron
- Wheat