Iron is an essential trace element in human nutrition and its deficiency is a world nutritional
problem. Due to the high prevalence of anaemia in developing and industrialized countries …

abstract Iron deficiency anemia is the most common nutritional deficiency in humans. Not all
dietary ingested iron, heme or nonheme, will be available to absorption and negative …

Iron absorption from an iron-fortifi ed food can be considered adequate if the target
population is able to maintain or improve iron status while consuming the fortifi ed food as …

Background Anemia, a morbid condition, is a global concern that affects people of all age
groups. This scenario has attracted the attention of several government organizations for …

Iron is a mineral that is necessary for producing red blood cells and for redox processes. Iron
deficiency is considered to be the commonest worldwide nutritional deficiency and affects …

Iron deficiency anaemia is a Worldwide Public Health problem and the fortification of food
with iron is the most cost-effective prevention strategy. The correct combination of iron form …

Iron deficiency affects approx. 20% of the world population. Due to predominantly vegetarian
diets that reduce the bioavailability of food iron drastically, deficiency states are most widely …

Iron deficiency remains one of the main nutritional disorders worldwide and low iron intake
and/or bioavailability are currently the major causes of anemia. To fight this public health …

Dietary iron is present in food both in inorganic forms as ferrous and ferric compounds, and
in organic forms, the most important of these being heme iron. The purpose of this review is …

Background Long-term consequences of insufficient amounts of essential micronutrients can
be more devastating than low energy intake in human diets. As food scientists, its great …