During World War II, several countries introduced fortification of wheat flour and bread with iron, and certain nutrients.
It is recommended when dietary iron is insufficient or the dietary iron is of poor bioavailability, which is the reality for most people in the developing world and for vulnerable population groups the developed world.
Iron fortification of foods is a preventive measure that aims at improving and sustaining iron nutrition on a permanent basis.
However it does depend upon there being suitable food that is consumed in adequate quantities by all in within a community.
Iron deficiency is the most widespread dietary deficiency in the world affecting close to one-third of the world’s population.
Its most visible impact is iron deficiency anemia which contributes significantly to high levels of maternal and neonatal deaths in poor, vulnerable population.
Iron is present in foods in two forms, as haem iron, which is derived from flesh foods such as meats and fish, and as non-haem iron, which is the inorganic form present in plant foods such as legumes, grains, nuts and vegetables.
Iron fortification of food
