The Importance of Cereal Based Foods to Prevention of Iron Deficiency

Abstract

Iron is vital for almost every organism, due to its role in a wide range of metabolic processes. For the human body, it contributes to crucial activities, especially haemoglobin synthesis and oxygen transport. Iron deficiency anaemia occurs when iron stores release inadequate amount of iron [1; 2; 3]. However, basic strategies can be used effectively in the prevention of iron deficiency and related anaemia. Although the applicability of these strategies mostly depends on the health infrastructure, the economy of the countries and people's access to resources, it is stated that food fortification is one of the most cost-effective methods [3; 4]. Cereals and pulses are often preferred in food fortification studies as they form the basis of daily nutrition. Around the world, 85 countries have already made it mandatory to fortify wheat flour (and corn/rice) with iron or folic acid [4; 5]. In this study, theoretical information and recent developments on the subject were evaluated in detail with a comprehensive literature review about the role of grain-based products in the prevention of iron deficiency and iron deficiency anaemia. Additionally, food fortification, complex food matrix, bioaccessibility/bioavailability, interaction with sensory and organoleptic properties and aimed to gain a current perspective for future studies on the selection of iron forms.