Original Article
European Journal of Clinical Nutrition (2008) 62, 761–769; doi:10.1038/sj.ejcn.1602776; published online 30 May 2007
The importance of bioavailability of dietary iron in relation to the expected effect from iron fortification
Guarantor: M Hoppe.
Contributors: MH conducted the calculations, interpretation of the results, and writing of the manuscript. L Hallberg and L Hulthén planned the design of the study and contributed with intellectual and scientific input to the manuscript. None of the authors had any financial or other conflicts of interest regarding this manuscript.
M Hoppe1, L Hulthén1 and L Hallberg1
1Department of Clinical Nutrition, Institute of Medicine, the Sahlgrenska Academy at Göteborg University, Sweden
Correspondence: M Hoppe, Department of Clinical Nutrition, Institute of Medicine, the Sahlgrenska Academy at Göteborg University, S-405 30, Gothenburg, Sweden. E-mail: Michael.Hoppe@nutrition.gu.se
Received 25 May 2006; Revised 15 February 2007; Accepted 11 April 2007; Published online 30 May 2007.
Abstract
Background:
The most common method of combating iron deficiency is iron fortification, especially in developing countries. However, few studies have shown a significant effect on iron status following iron fortification of low bioavailability diets.
Objective:
To investigate how iron fortification and dietary modifications affect iron absorption and rates of changes in iron stores.
Methods:
Research has made it possible to predict both iron absorption and the effects of iron fortification and diet modifications on iron stores using recently developed algorithms. Iron absorption and rate of change in iron stores were calculated from nine diets representing a broad range of iron bioavailability and iron contents. The calculations were related to the main target group for iron fortification, that is, women of reproductive age having empty stores but normal haemoglobin concentrations.
Results:
As the only measure, iron fortification has practically no effect on iron status if the original diet has low bioavailability. However, after dietary modifications such a diet shows a positive effect on iron stores. The combined action of fortification (6 mg/day) and modest bioavailability changes in a low bioavailability diet results approximately in 40 and 70% greater increases in iron stores than through iron fortification or dietary modification alone.
Conclusions:
It is difficult to achieve good effects on iron status from iron fortification as the only measure if the diet has low bioavailability. Both dietary modifications as well as iron fortification are required to improve effectively the iron status of a population.
Keywords:
iron absorption, iron bioavailability, iron fortification, dietary modification, women, developing countries
MORE ARTICLES LIKE THIS
These links to content published by NPG are automatically generated
REVIEWS
Folic acid ? vitamin and panacea or genetic time bomb?
Nature Reviews Genetics Perspective (01 Mar 2005)
RESEARCH
European Journal of Clinical Nutrition Original Article
Consumption of black, green and herbal tea and iron status in French adults
European Journal of Clinical Nutrition Original Article
Phytate intake and molar ratios of phytate to zinc, iron and calcium in the diets of people in China
European Journal of Clinical Nutrition Original Article
Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains
European Journal of Clinical Nutrition Original Article
