Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies

[EN] Iron deficiency remains one of the main nutritional disorders worldwide and low iron intake and/or bioavailability are currently the major causes of anemia. To fight this public health problem, the scientific challenge is to find an iron form with sufficient bioavailability to increase its leve...

ver descrição completa

Detalhes bibliográficos
Autores: Liberal, Ângela, Pinela, José, Vivar Quintana, Ana María, Ferreira, Isabel C.F.R., Barros, Lillian
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Recursos:Universidad de Salamanca (USAL)
Repositorio:GREDOS. Repositorio Institucional de la Universidad de Salamanca
OAI Identifier:oai:gredos.usal.es:10366/160005
Acesso em linha:http://hdl.handle.net/10366/160005
Access Level:acceso abierto
Palavra-chave:Iron-deficiency anemia
Iron bioavailability
Food fortification
Dietary strategies
Biofortification
Agronomic/genetic techniques
Anemia por deficiencia de hierro
Biodisponibilidad del hierro
Fortificación de alimentos
Estrategias dietéticas
Biofortificación
Técnicas agronómicas/genéticas
3309 Tecnología de Los Alimentos
id ES_887e2e390e0ecf49aa4baa1fa86620d2
oai_identifier_str oai:gredos.usal.es:10366/160005
network_acronym_str ES
network_name_str España
repository_id_str
spelling Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification StrategiesLiberal, ÂngelaPinela, JoséVivar Quintana, Ana MaríaFerreira, Isabel C.F.R.Barros, LillianIron-deficiency anemiaIron bioavailabilityFood fortificationDietary strategiesBiofortificationAgronomic/genetic techniquesAnemia por deficiencia de hierroBiodisponibilidad del hierroFortificación de alimentosEstrategias dietéticasBiofortificaciónTécnicas agronómicas/genéticas3309 Tecnología de Los Alimentos[EN] Iron deficiency remains one of the main nutritional disorders worldwide and low iron intake and/or bioavailability are currently the major causes of anemia. To fight this public health problem, the scientific challenge is to find an iron form with sufficient bioavailability to increase its levels in humans through food fortification. In turn, biofortification appears as a comparatively advantageous and bearable strategy for the delivery of vitamins and other micronutrients for people without access to a healthy and diverse diet. This approach relies on plant breeding, transgenic techniques, or agronomic practices to obtain a final food product with a higher iron content. It is also known that certain food constituents are able to favor or inhibit iron absorption. The management of these compounds can thus successfully improve the absorption of dietary iron and, ultimately, contribute to fight this disorder present all over the world. This review describes the main causes/manifestations of iron-deficiency anemia, forms of disease prevention and treatment, and the importance of a balanced and preventive diet. A special focus was given to innovative food fortification and biofortification procedures used to improve the iron content in staple food crops.MDPI202420242020info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10366/160005reponame:GREDOS. Repositorio Institucional de la Universidad de Salamancainstname:Universidad de Salamanca (USAL)InglésUIDB/00690/2020info:eu-repo/semantics/openAccessoai:gredos.usal.es:10366/1600052026-06-07T06:28:51Z
dc.title.none.fl_str_mv Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies
title Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies
spellingShingle Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies
Liberal, Ângela
Iron-deficiency anemia
Iron bioavailability
Food fortification
Dietary strategies
Biofortification
Agronomic/genetic techniques
Anemia por deficiencia de hierro
Biodisponibilidad del hierro
Fortificación de alimentos
Estrategias dietéticas
Biofortificación
Técnicas agronómicas/genéticas
3309 Tecnología de Los Alimentos
title_short Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies
title_full Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies
title_fullStr Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies
title_full_unstemmed Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies
title_sort Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies
dc.creator.none.fl_str_mv Liberal, Ângela
Pinela, José
Vivar Quintana, Ana María
Ferreira, Isabel C.F.R.
Barros, Lillian
author Liberal, Ângela
author_facet Liberal, Ângela
Pinela, José
Vivar Quintana, Ana María
Ferreira, Isabel C.F.R.
Barros, Lillian
author_role author
author2 Pinela, José
Vivar Quintana, Ana María
Ferreira, Isabel C.F.R.
Barros, Lillian
author2_role author
author
author
author
dc.subject.none.fl_str_mv Iron-deficiency anemia
Iron bioavailability
Food fortification
Dietary strategies
Biofortification
Agronomic/genetic techniques
Anemia por deficiencia de hierro
Biodisponibilidad del hierro
Fortificación de alimentos
Estrategias dietéticas
Biofortificación
Técnicas agronómicas/genéticas
3309 Tecnología de Los Alimentos
topic Iron-deficiency anemia
Iron bioavailability
Food fortification
Dietary strategies
Biofortification
Agronomic/genetic techniques
Anemia por deficiencia de hierro
Biodisponibilidad del hierro
Fortificación de alimentos
Estrategias dietéticas
Biofortificación
Técnicas agronómicas/genéticas
3309 Tecnología de Los Alimentos
description [EN] Iron deficiency remains one of the main nutritional disorders worldwide and low iron intake and/or bioavailability are currently the major causes of anemia. To fight this public health problem, the scientific challenge is to find an iron form with sufficient bioavailability to increase its levels in humans through food fortification. In turn, biofortification appears as a comparatively advantageous and bearable strategy for the delivery of vitamins and other micronutrients for people without access to a healthy and diverse diet. This approach relies on plant breeding, transgenic techniques, or agronomic practices to obtain a final food product with a higher iron content. It is also known that certain food constituents are able to favor or inhibit iron absorption. The management of these compounds can thus successfully improve the absorption of dietary iron and, ultimately, contribute to fight this disorder present all over the world. This review describes the main causes/manifestations of iron-deficiency anemia, forms of disease prevention and treatment, and the importance of a balanced and preventive diet. A special focus was given to innovative food fortification and biofortification procedures used to improve the iron content in staple food crops.
publishDate 2020
dc.date.none.fl_str_mv 2020
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10366/160005
url http://hdl.handle.net/10366/160005
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv UIDB/00690/2020
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:GREDOS. Repositorio Institucional de la Universidad de Salamanca
instname:Universidad de Salamanca (USAL)
instname_str Universidad de Salamanca (USAL)
reponame_str GREDOS. Repositorio Institucional de la Universidad de Salamanca
collection GREDOS. Repositorio Institucional de la Universidad de Salamanca
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869412555859951616
score 15,228081

Registos relacionados