Wheat flour fortification to prevent iron-deficiency anemia

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

5 Citations (Scopus)


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 languageEnglish
Title of host publicationFlour and Breads and Their Fortification in Health and Disease Prevention
Number of pages7
ISBN (Electronic)9780128146392
Publication statusPublished - 1 Jan 2019


  • Aleurone
  • Anemia
  • Fortification
  • Iron
  • Wheat


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