Iron Fortification of Foods

Contributors

Foreword

Preface

Acknowledgments

I. Introduction

1. Iron Deficiency

I. Definition

II. Detection

III. Prevalence

IV. Causes of Iron Deficiency

V. Health Significance of Iron Deficiency

VI. Methods of Preventing Iron Deficiency

References

2. Factors Influencing the Efficacy of Iron Fortification and the Selection of Fortification Vehicles

I. Introduction

II. Amount of Extra Iron Absorbed by Iron Fortification

III. Effect on Iron Balance

IV. Criteria for the Selection of Iron Sources

V. Criteria for Selecting the Fortification Vehicle

II . Types of Iron Fortificants

3. Elemental Sources

I. Introduction

II. Reduced

III. Electrolytic

IV. Carbonyl

V. Properties of Iron Powders

VI. Advantages and Disadvantages

References

4. Nonelemental Sources

I. Introduction

II. Commercial Sources

III. Conclusions

References

5. Experimental Fortificants

I. Introduction

II. Sodium Fe(III)EDTA

III. Hemoglobin

IV. Conclusions and Summary

References

III. Product Application

6. Wheat and Blended Cereal Foods

I. Cereal Fortification

II. Wheat Consumption

III. Iron Content of Wheat

IV. Dietary Iron Contribution of Wheat

V. Iron Fortification of Whole-Grain Wheat

VI. Milling

VII. Iron Content of Wheat Flour and Bread

VIII. Iron Fortification of Wheat Flour and Bread

IX. Pasta Products

X. Cereal Iron Enrichment Programs

XI. Blended Foods

References

7. Breakfast Cereals and Dry Milled Corn Products

I. Introduction

II. Ready-to-Eat Cereals: Oxidative Rancidity and Staling

III. Mechanism of Oxidative Rancidity in Fats of Ready-to-Eat Cereals

IV. Action of Iron in Oxidative Rancidity of Ready-to-Eat Cereals

V. Enrichment of Cereal Grain Products with Iron

VI. Restoration of Ready-to-Eat Cereals with Iron

VII. Use of Elemental Iron To Fortify Ready-to-Eat Cereals

VIII. Relative Biological Value of Iron Added to Ready-to-Eat Cereals

IX. Effects of Insoluble or Complexed Iron in Ready-to-Eat Cereals

X. Functional Effects versus Relative Biological Value of Iron in Ready-to-Eat Cereals

XI. Dry Milled Corn Iron Enrichment

References

8. Iron Enrichment of Rice

I. Introduction

II. United States

III. International Considerations

References

9. Fortification of Infant Formula

I. Introduction

II. Bioavailability of Iron in Infant Formulas

III. Conclusion

References

10. Supplementation of Infant Products

I. Introduction

II. Recommended Supplementation Methods

III. Forms of Iron Used in Supplementation

IV. Recommended Amounts of Iron in Supplemented Foods

V. Summary and Conclusions

References

11. Beverages

I. Introduction

II. Milk and Milk-Based Products

III. Coffee

IV. Fruit- and Vegetable-Flavored Beverages

V. Soft Drinks

VI. Summary

References

12. Salt

I. Salt as a Vehicle for Iron Fortification

II. Iron Sources for Salt Fortification

III. Technology of Salt Fortification

IV. Consumer Acceptability

V. Impact of Fortified Salt on Improving the Iron Status of the Community

VI. Other Salt Fortification Trials

VII. Use of Iron and Iodine in Salt Fortification

References

13. Condiments

I. Introduction

II. Fish Sauce

III. Monosodium Glutamate

References

Index