Breakfast cereal is one of the many foods that are being fortified with iron. Researchers are studying various approaches to increase the bioavailability of this mineral in these foods. Photo by Scott Bauer, courtesy of USDA/ARS

According to the World Health Organization, iron deficiency is the most common nutritional disorder in the world, affecting as many as 2 billion people. About half of these individuals develop anemia, a serious condition which contributes to maternal deaths, increases in…

USDA researcher Raymond Glahn views the model system he developed that simulates human digestion and nutrient absorption. He used the system to screen 69 corn varieties for iron bioavailability to find those that might help battle iron deficiency in western Africa.

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