The WHO estimates that 41% of women and 27% of children suffer from anemia due to iron deficiency. The consequences of iron deficiency anemia include suboptimal mental and motor development in young children, increased risk of maternal mortality, and decreased economic productivity of adults. Recent research also provides evidence that maternal iron deficiency in pregnancy increases neonatal mo...

Iron is an essential nutrient utilized in almost every aspect of cell function and its availability has previously limited life. Those same properties which allow iron to function as a catalyst in the reactions of life also present a threat via generation of oxygen-based free radicals. Accordingly; life exists at the interface of iron-deficiency and iron-sufficiency. We propose that: (1) human ...

Action priorities for reducing iron deficiency vary across regions. Some regions have limited experience with national programs, such as in the republics of Central Asia, where the focus since independence has been on assessment, advocacy and scaling up of interventions. In more developed regions the priorities are improving established programs and addressing the needs of the remaining subpopu...

Poor iron status affects billions of people worldwide. The prevalence of obesity continues to rise in both developed and developing nations. An association between iron status and obesity has been described in children and adults. The mechanism explaining this relationship remains unknown; however, findings from recent reports suggest that body mass index and inflammation predict iron absorptio...

Abstract The choices of consumer towards food have been changed. Consumer prefers to eat which is not only safe but also nutritious. Now a day, they like the promote their health and help in minimizing nutrition related hazards. Rice staple many countries, most emerging issue that rice deficit minerals. ranks second among cereals dietary uses around world. iron (Fe) zinc (Zn) these are importan...

This study was designed to examine the effect of microencapsulated iron-fortified Cheddar cheese and L-ascorbic acid as a bioavailable helper of iron on chemical and sensory aspects. Coating material was PGMS, and ferric ammonium sulfate and Lascorbic acid were selected as core materials. The highest efficiency of microencapsulation of iron and L-ascorbic acid were 72 and 94%, respectively, wit...

BACKGROUND Micronutrient deficiency is a common public health problem in developing countries, especially for infants and children in the first two years of life. As this is an important time window for child development, micronutrient fortified complementary feeding after 6 months of age, for example with milk or cereals products, in combination with continued breastfeeding, is recommended. Th...