Iron deficiency anaemia is a Worldwide Public Health problem and the fortification of food with iron is the most cost-effective prevention strategy. The correct combination of iron form and food vehicle is crucial, as well as the dietary context of consumption. Combinations of iron with an enhancer of its bioavailability and avoidance of interaction with iron inhibitors are recommended. New iron fortificants, innovative complexes, coatings and nanoparticulates, and biofortification are the main research lines. Ultimately, human assays are necessary before industrial production. In this regard, precision nutrition helps to identify the vulnerable groups that, according to genotype, dietary habits, physical activity and, most recently, metagenomic profile, may benefit from a specific iron-fortified food. This review addresses the modifiers of iron bioavailability and the main aspects to take into account in the development of iron-fortified food to prevent iron deficiency.

Industrial relevance

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The potential target population that would benefit from iron-fortified foods is that at risk of iron deficiency. However, there are also segments of population at risk of iron overload.

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Iron fortification involves complex technological issues, but the economic impact is very high.

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Research on “omics” sciences delivers scientific results applicable to the design and production of iron-fortified food.

中文翻译：

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从食物强化到精确营养的铁生物利用度。回顾

缺铁性贫血是世界范围内的公共卫生问题，用铁强化食品是最具成本效益的预防策略。铁形式和食物载体的正确组合以及食用的饮食环境至关重要。建议将铁与其生物利用度增强剂结合使用，并避免与铁抑制剂的相互作用。新的铁强化剂，创新的络合物，涂层和纳米颗粒以及生物强化是主要的研究领域。最终，在工业生产之前必须进行人体分析。在这方面，精确营养有助于根据基因型，饮食习惯，身体活动以及最近的宏基因组学特征，从特定的铁强化食品中受益。

行业相关性

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可以从铁强化食品中受益的潜在目标人群是有铁缺乏风险的人群。但是，也有部分人群有铁过载的风险。

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铁防御工事涉及复杂的技术问题，但经济影响很大。

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有关“组学”科学的研究可提供适用于铁强化食品设计和生产的科学成果。