Increasing Bioavailability of Iron-Fortified Foods
An international task force evaluates approaches to enhancing the fortification of foods with iron to combat a global deficiency.
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…
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