Iron bioavailability from food fortification to precision nutrition. A review

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...

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Detalles Bibliográficos
Autores: Blanco-Rojo, Ruth, Vaquero, M. Pilar
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2019
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/203709
Acceso en línea:http://hdl.handle.net/10261/203709
Access Level:acceso abierto
Palabra clave:Iron bioavailability
Food fortification
Human nutrition
Omics
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spelling Iron bioavailability from food fortification to precision nutrition. A reviewBlanco-Rojo, RuthVaquero, M. PilarIron bioavailabilityFood fortificationHuman nutritionOmicsIron 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.Peer reviewedElsevierConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202020202019info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/203709reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.1016/j.ifset.2018.04.015Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2037092026-05-22T06:33:51Z
dc.title.none.fl_str_mv Iron bioavailability from food fortification to precision nutrition. A review
title Iron bioavailability from food fortification to precision nutrition. A review
spellingShingle Iron bioavailability from food fortification to precision nutrition. A review
Blanco-Rojo, Ruth
Iron bioavailability
Food fortification
Human nutrition
Omics
title_short Iron bioavailability from food fortification to precision nutrition. A review
title_full Iron bioavailability from food fortification to precision nutrition. A review
title_fullStr Iron bioavailability from food fortification to precision nutrition. A review
title_full_unstemmed Iron bioavailability from food fortification to precision nutrition. A review
title_sort Iron bioavailability from food fortification to precision nutrition. A review
dc.creator.none.fl_str_mv Blanco-Rojo, Ruth
Vaquero, M. Pilar
author Blanco-Rojo, Ruth
author_facet Blanco-Rojo, Ruth
Vaquero, M. Pilar
author_role author
author2 Vaquero, M. Pilar
author2_role author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Iron bioavailability
Food fortification
Human nutrition
Omics
topic Iron bioavailability
Food fortification
Human nutrition
Omics
description 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.
publishDate 2019
dc.date.none.fl_str_mv 2019
2020
2020
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/203709
url http://hdl.handle.net/10261/203709
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.ifset.2018.04.015
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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