Background

Anemia, a morbid condition, remains a global concern that affects people of all age groups. This scenario attracts the attention of several government organizations for implementing strict regulations to provide nutritional security. Iron fortification and supplementation has been in practice from the past decades. However, there is a need for determining an effective strategy to address this rising concern among the vulnerable population.

Scope and approach

Among the existing approaches, iron fortification of foods remains to be cheaper and effective in targeting large-scale population without the intervention of pharmaceutical drugs. The key challenge is the bioavailability of iron from fortified foods. Thus, this work presents a comprehensive review of morbidities of anemia, causes, the significance of haem and non-haem iron, absorption, and bioavailability, in context with different iron fortification approaches.

Key findings

Apart from the nutritional deficit, anemia is also associated with a sedentary lifestyle linked with obesity and diabetes. The complex interaction of elemental iron and its physiology have been highlighted in consideration with potential iron enhancers and inhibitors. It was found that the incorporation of haem iron would complement the effectiveness of non-haem iron through fortification. Several iron fortification techniques focused on combating iron deficiency have been described.

Conclusions

Food fortification remains to be a promising strategy for reducing the prevalence of anemia. Food vehicles must be designed in considering its synergistic effects with iron complexes for effective absorption and bioavailability. However, the scalability, cost economics, safety concerns and acceptability of the iron-fortified foods remain as constraints that have to be addressed. Further, the application of novel food processing techniques with food fortification can result in the emergence of novel approaches for addressing iron deficiency and anemia.

中文翻译：

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缺铁性贫血：铁吸收，生物利用度和新兴食品强化方法的全面综述

背景

贫血是一种病态疾病，仍然是影响所有年龄段人群的全球关注的问题。这种情况引起了一些政府组织的注意，他们执行严格的法规以提供营养安全。在过去的几十年中，铁的强化和补充一直在实践中。但是，有必要确定一项有效的战略，以解决弱势群体日益关注的这一问题。

范围和方法

在现有的方法中，食品的铁强化仍然需要便宜且有效地针对大规模人群而无需药物干预。关键的挑战是强化食品中铁的生物利用度。因此，这项工作对贫血的发病率，病因，血红素和非血红素铁的重要性，吸收和生物利用度以及不同的铁强化方法进行了全面回顾。

主要发现

除了营养不足外，贫血还与肥胖和糖尿病相关的久坐生活方式有关。考虑到潜在的铁促进剂和抑制剂，已经强调了元素铁及其生理的复杂相互作用。已发现掺入血红素铁将通过强化来补充非血红素铁的效力。已经描述了几种致力于对抗铁缺乏的铁强化技术。

结论

食品强化仍然是减少贫血患病率的有希望的战略。设计食品载具时必须考虑其与铁络合物的协同作用，以实现有效吸收和生物利用度。但是，铁强化食品的可扩展性，成本经济性，安全性和可接受性仍然是必须解决的制约因素。此外，将新的食品加工技术与食品强化一起应用可以导致出现解决铁缺乏和贫血的新方法。