Iron Fortification of Foods

Description

Iron Fortification of Foods discusses in detail the problems encountered with different iron sources in staple foods, beverages, condiments, and salt, as well as provides a “how to approach toward solving these problems in both developed and developing countries.
Organized into three parts, the book begins with the discussion on the prevalence, causes, and treatment of anemia, as well as the effect of food on the availability of iron fortificants. It then describes the different iron sources, their interaction with food, and their bioavailability. Lastly, it explores the critical area of product application.
The book significantly provides needed information for almost anyone, in any country, interested in fortifying food with iron and in treating iron deficiency anemia.

Front Cover 2
Iron Fortification of Foods 5
Copyright Page 6
Table of Contents 7
Contributors 11
Foreword 13
Preface 15
Acknowledgments 17
PART I: INTRODUCTION 19
- Chapter 1. Iron Deficiency 21
  - I. Definition 21
  - II. Detection 24
  - III. Prevalence 27
  - IV. Causes of Iron Deficiency 28
  - V. Health Significance of Iron Deficiency 30

Front Cover 2
Iron Fortification of Foods 5
Copyright Page 6
Table of Contents 7
Contributors 11
Foreword 13
Preface 15
Acknowledgments 17
PART I: INTRODUCTION 19
- Chapter 1. Iron Deficiency 21
  - I. Definition 21
  - II. Detection 24
  - III. Prevalence 27
  - IV. Causes of Iron Deficiency 28
  - V. Health Significance of Iron Deficiency 30
  - VI. Methods of Preventing Iron Deficiency 31
  - References 32
- Chapter 2. Factors Influencing the Efficacy of Iron Fortification and the Selection of Fortification Vehicles 35
  - I. Introduction 35
  - II. Amount of Extra Iron Absorbed by Iron Fortification 35
  - III. Effect on Iron Balance 39
  - IV. Criteria for the Selection of Iron Sources 41
  - V. Criteria for Selecting the Fortification Vehicle 44
  - References 45
- PART II: TYPES OF IRON FORTIFICANTS 47
  - Chapter 3. Elemental Sources 49
    - I. Introduction 49
    - II. Reduced 49
    - III. Electrolytic 51
    - IV. Carbonyl 52
    - V. Properties of Iron Powders 53
    - VI. Advantages and Disadvantages 55
    - References 56
  - CHapter 4. Nonelemental Sources 57
    - I. Introduction 57
    - II. Commercial Sources 59
    - III. Conclusions 68
    - References 69
  - Chapter 5. Experimental Fortificants 73
    - I. Introduction 73
    - II. Sodium Fe(III)EDTA 74
    - III. Hemoglobin 81
    - IV. Conclusions and Summary 86
    - References 86
  - PART III: PRODUCT APPLICATION 91
    - Chapter 6. Wheat and Blended Cereal Foods 93
      - I. Cereal Fortification 93
      - II. Wheat Consumption 94
      - III. Iron Content of Wheat 95
      - IV. Dietary Iron Contribution of Wheat 95
      - V. Iron Fortification of Whole-Grain Wheat 96
      - VI. Milling 97
      - VIII. Iron Fortification of Wheat Flour and Bread 99
      - VII. Iron Content of Wheat Flour and Bread 99
      - IX. Pasta Products 111
      - X. Cereal Iron Enrichment Programs 112
      - XI. Blended Foods 120
      - References 125
    - Chapter 7. Breakfast Cereals and Dry Milled Corn Products 129
      - I. Introduction 129
      - II. Ready-to-Eat Cereals: Oxidative Rancidity and Staling 129
      - III. Mechanism of Oxidative Rancidity in Fats of Ready-to-Eat Cereals 130
      - IV. Action of Iron in Oxidative Rancidity of Ready-to-Eat Cereals 131
      - V. Enrichment of Cereal Grain Products with Iron 132
      - VI. Restoration of Ready-to-Eat Cereals with Iron 132
      - VII. Use of Elemental Iron to Fortify Ready-to-Eat Cereals 134
      - VIII. Relative Biological Value of Iron Added to Ready-to-Eat Cereals 135
      - IX. Effects of Insoluble or Complexed Iron in Ready-to-Eat Cereals 135
      - XI. Dry Milled Corn Iron Enrichment 136
      - X. Functional Effects versus Relative Biological Value of Iron in Ready-to-Eat Cereals 136
      - References 138
    - Chapter 8. Iron Enrichment of Rice 139
      - I. Introduction 139
      - II. United States 140
      - III. International Considerations 141
      - References 150
    - Chapter 9. Fortification of Infant Formula 151
      - I. Introduction 151
      - II. Bioavailability of Iron in Infant Formulas 151
      - III. Conclusion 154
      - References 154
    - Chapter 10. Supplementation of Infant Products 157
      - I. Introduction 157
      - II. Recommended Supplementation Methods 158
      - III. Forms of Iron Used in Supplementation 159
      - IV. Recommended Amounts of Iron in Supplemented Foods 160
      - References 161
      - V. Summary and Conclusions 161
    - Chapter 11. Beverages 163
      - I. Introduction 163
      - II. Milk and Milk-Based Products 165
      - III. Coffee 168
      - IV. Fruit- and Vegetable-Flavored Beverages 169
      - V. Soft Drinks 170
      - References 171
      - VI. Summary 171
    - Chapter 12. Salt 173
      - I. Salt as a Vehicle for Iron Fortification 173
      - II. Iron Sources for Salt Fortification 174
      - III. Technology of Salt Fortification 178
      - V. Impact of Fortified Salt on Improving the Iron Status of the Community 180
      - IV. Consumer Acceptability 180
      - VII. Use of Iron and Iodine in Salt Fortification 181
      - References 181
      - VI. Other Salt Fortification Trials 181
    - Chapter 13. Condiments 183
      - I. Introduction 183
      - II. Fish Sauce 183
      - III. Monosodium Glutamate 186
      - References 188
    - Index 189

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