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TITULO: Plan Nacional para la reducción y control de la anemia 

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TITULO: Plan Nacional para la reducción y control de la anemia 

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TIPO DE FUENTE: Misterio de salud

AUTOR:

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TITULO: ¿Cómo la alimentación puede ayudar a prevenir la anemia?

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TITULO: ¿Cómo la alimentación puede ayudar a prevenir la anemia?

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TIPO DE FUENTES: Clínica internacional

AUTOR: sin autor

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¿Cómo la alimentación ayuda a prevenir la anemia? | Clínica Internacional

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Hay comidas que sirven para prevenir la anemia. En Clínica Internacional te explicamos cómo la alimentación ayuda a evitar esta enfermedad.

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https://www.canva.com/design/DAGY2ry6fpw/jFovr7q1Rk5cy550napoew/edit?utm_content=DAGY2ry6fpw&utm_campaign=designshare&utm_medium=link2&utm_source=sharebutton

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TITULO: Evite la anemia: Sepa como mezclar los alimentos para una adecuada absorción del hierro

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TITULO: Evite la anemia: Sepa como mezclar los alimentos para una adecuada absorción del hierro

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TIPO DE FUENTE: Ministerio de la salud

AUTOR: gop.pe

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Evite la anemia: Sepa como mezclar los alimentos para una adecuada absorción del hierro

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El consumo de alimentos ricos en hierro como la sangrecita, bazo, bofe, parte oscura del pescado, hígado de pollo, hígado de res, corazón de res y charqui, entre otras, ayuda a combatir la anemia. Pero existen alimentos que al combinarlos con estos colaboran en una mejor... #gobpe

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PROMPT: Propón una estrategia educativa innovadora para prevenir la anemia en comunidades vulnerables.

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TITULO:¿Cómo afecta la anemia infantil en Perú? | Acción contra el Hambre

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TITULO:¿Cómo afecta la anemia infantil en Perú? | Acción contra el Hambre

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TIPO DE FUENTE : ONG ACCION contra el hambre

AUTOR: ACCION CONTRA EL HAMBRE

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¿Cómo afecta la anemia infantil en Perú? | Acción contra el Hambre

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Rescatamos técnicas milenarias de conservación de alimentos como el charqui, para prevenir y reducir la anemia infantil entre las comunidades andin…

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PROMPT: Analiza las causas principales de la anemia en el Perú y sus consecuencias en diferentes ámbitos: salud, educación y economía. Proporciona datos relevantes sobre su impacto en poblaciones vulnerables como niños y mujeres, y reflexiona sobre las estrategias que podrían implementarse para combatir este problema. Considera factores culturales, sociales y económicos que influyen en la prevalencia de la anemia

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TITULO: PLAN MULTISECTORIAL DE LA LUCHA CONTRA LA ANEMIA

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TITULO: PLAN MULTISECTORIAL DE LA LUCHA CONTRA LA ANEMIA

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TIPO DE FUENTE: Plan Multisectorial de Lucha Contra la Anemia

AUTOR: Ministerio de Desarrollo e Inclusión Social

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"Portada del Plan Multisectorial de Lucha Contra la Anemia del MIDIS, Gobierno del Perú, con niños sobre el mapa del país."

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 TITULO: Plan multisectorial de la lucha contra la anemia 

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 TITULO: Plan multisectorial de la lucha contra la anemia 

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Tipo de fuente: Plan multisectorial de la lucha contra la anemia

Autor(es): Ministerio de desarrollo e inclusión social

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TITULO: Conoce cinco productos innovadores que se suman a la lucha contra la anemia en el Perú

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TITULO: Conoce cinco productos innovadores que se suman a la lucha contra la anemia en el Perú

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Tipo de fuente: PLATAFORMA DEL ESTADO PERUANO

Autor: gop.pe

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Conoce cinco productos innovadores que se suman a la lucha contra la anemia en el Perú

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Productos fueron elaborados por empresas que fueron asistidas por Produce a través del ITP red CITE.La anemia es un problema de salud pública que afecta a una parte significativa de la población, especialmente a menores de edad. Por ello y con el objetivo de combatir este... #gobpe

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TITULO: Por qué la ANEMIA es más IMPORTANTE de lo que CREES

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TITULO: Por qué la ANEMIA es más IMPORTANTE de lo que CREES

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Por qué la ANEMIA es más IMPORTANTE de lo que CREES

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"Informe de la Organización Mundial de la Salud (OMS) sobre la anemia, abordando sus causas, consecuencias y estrategias para su prevención y control a nivel global."

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TIPO DE FUENTE: Organización mundial de la salud

AUTOR(ES): Organización mundial de la salud

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La anemia es una enfermedad en la que el número de glóbulos rojos, o la concentración de hemoglobina en los glóbulos rojos, es inferior a lo normal. Afecta sobre todo a mujeres, niños y niñas.

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Información de una fuente de inteligencia artificial.

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PROMT: Desarrolla una idea innovadora para un alimento funcional diseñado específicamente para combatir deficiencias nutricionales comunes, como la anemia, la desnutrición o la falta de vitaminas esenciales.

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PROMPT: Actúa como un profesional de la medicina que se especializa en el diagnóstico y el tratamiento de los trastornos de la sangre, sobre el impacto de la anemia en las poblaciones vulnerables.

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Impacto de la anemia en poblaciones vulnerables

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TITULO: ¿Qué es la anemia y su impacto en la salud?

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TITULO: ¿Qué es la anemia y su impacto en la salud?

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¿Qué es la anemia y su impacto en la salud?

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TIPO DE FUENTE : AEAL

AUTOR : (SENC 2004 )obtenido por la asociación española de afectados por linfoma ,mieloma y leucemia

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AEAL - Asociación Española de Afectados por Linfoma, Mieloma y Leucemia

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AEAL - Asociación de pacientes de Linfoma, Mieloma, Leucemia y Síndromes Mieloproliferativos, el sitio de información del cáncer oncohematológico para los pacientes.

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PROMPT:Crea una ilustración de una mesa organizada con alimentos saludables, diseñada de forma colorida y detallada. Incluye una variedad de frutas como arándanos, fresas y manzanas; vegetales como espinacas, brócoli y zanahorias; cereales integrales como quinua y avena; proteínas magras como salmón y pollo; y grasas saludables como aguacates, almendras y aceite de oliva.

Asegúrate de que cada grupo de alimentos esté etiquetado con su contenido nutricional aproximado (vitaminas, minerales, proteínas, carbohidratos complejos y grasas saludables). La escena debe transmitir frescura y energía, con detalles como el brillo de las frutas, la textura de los vegetales y los granos, y la viveza de los colores. Organiza los alimentos en categorías claras para resaltar su diversidad y valores nutricionales.

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Por qué la ANEMIA es más IMPORTANTE de lo que CREES

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TITULO: ALIMENTOS PARA COMBATIR LA ANEMIA 

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TITULO: ALIMENTOS PARA COMBATIR LA ANEMIA 

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Alimentos para combatir la anemia; ve cuáles son

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 TITULO: Evite la anemia: Sepa como mezclar los alimentos para una adecuada absorción del hierro

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 TITULO: Evite la anemia: Sepa como mezclar los alimentos para una adecuada absorción del hierro

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TIPO DE FUENTE: Ministerio de la Salud

AUTOR: gop.pe

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Evite la anemia: Sepa como mezclar los alimentos para una adecuada absorción del hierro

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El consumo de alimentos ricos en hierro como la sangrecita, bazo, bofe, parte oscura del pescado, hígado de pollo, hígado de res, corazón de res y charqui, entre otras, ayuda a combatir la anemia. Pero existen alimentos que al combinarlos con estos colaboran en una mejor... #gobpe

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TIPO DE FUENTE: Recursos de la salud

AUTOR: Institutos Nacionales de la Salud (NIH)

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Aumente sus glóbulos rojos

Si se siente constantemente exhausto y con falta de energía, es posible que sufra de una afección llamada anemia. La anemia es un trastorno común de la sangre que muchas personas desarrollan en algún momento de sus vidas.

Muchos tipos de anemia son leves y de corta duración. Sin embargo, la afección puede llegar a ser grave si permanece sin tratamiento durante mucho tiempo. La buena noticia es que frecuentemente la anemia se puede prevenir y corregir fácilmente ingiriendo la cantidad suficiente de hierro.

La anemia se presenta cuando el cuerpo no cuenta con la cantidad suficiente de glóbulos rojos sanos. Es posible que usted tenga muy pocos glóbulos rojos o que estos carezcan de una proteína rica en hierro llamada hemoglobina. Los glóbulos rojos son los responsables de transportar el oxígeno por todo el cuerpo y la hemoglobina es la proteína que lleva el oxígeno.

Cuando el número de glóbulos rojos o su nivel de hemoglobina es demasiado bajo, su cuerpo no obtiene todo el oxígeno que necesita y esto puede hacerlo sentir muy cansado. Usted también puede tener otros síntomas, tales como falta de aire, mareos, dolores de cabeza, piel pálida o frío en las manos y los pies.

El tipo más común de anemia se produce cuando el cuerpo carece de hierro. Esta afección se llama anemia por deficiencia de hierro y a menudo aparece cuando no hay suficiente hierro en su dieta. Su cuerpo necesita hierro y otros nutrientes para producir hemoglobina y glóbulos rojos sanos. Por lo tanto es importante obtener un suministro regular de hierro, así como de vitamina B12, ácido fólico y proteínas. Usted puede obtener estos nutrientes al consumir una dieta equilibrada o al tomar suplementos dietéticos.

Otra causa común de anemia por deficiencia de hierro es la pérdida de sangre, la que podría resultar de una lesión, del parto o de una cirugía. Las mujeres en edad fértil corren riesgo de sufrir anemia por deficiencia de hierro debido a la pérdida de sangre por la menstruación.

Las mujeres también necesitan más hierro durante el embarazo. El doctor Harvey Luksenburg, especialista en enfermedades de la sangre en los NIH, afirma que si la anemia no se trata durante el embarazo, las mujeres pueden dar a luz a niños con deficiencia de hierro. Esta falta de hierro puede afectar el ritmo de crecimiento del niño y su desarrollo cerebral.

"Las mujeres que experimentan los síntomas de pereza y fatiga pueden tener una deficiencia de hierro", señala Luksenburg. "Incluso si usted ha vivido con esto por mucho tiempo, hágase revisar. He visto cambios sorprendentes cuando a las mujeres se les ha dado suplementos de hierro. Algunas dicen que nunca se han sentido mejor".

Muchas personas que viven con anemia no se dan cuenta de que la tienen. Puede ser que tengan síntomas leves o ninguno en absoluto. Un médico puede determinar si usted tiene anemia por medio de un simple examen de sangre.

Los tipos más comunes de anemia se pueden prevenir y tratar consumiendo alimentos ricos en hierro. Las mejores fuentes de hierro son las carnes rojas (especialmente la carne de res y el hígado), la carne de ave, el pescado y los mariscos. Otros alimentos ricos en hierro son los guisantes, las lentejas, los frijoles, el tofu, los vegetales de hojas verdes como la espinaca, las frutas secas como las ciruelas y las pasas, y los cereales y panes fortificados con hierro.

Los investigadores de los NIH están estudiando cómo tratar las formas más raras y más graves de anemia. Algunos tipos de anemia se pueden tratar con medicamentos. Los casos graves pueden requerir transfusiones de sangre o cirugía.

Si usted no obtiene suficiente hierro de los alimentos, pregúntele a su médico cuáles suplementos dietéticos de hierro puede tomar. El cuerpo absorbe el hierro de la carne y del pescado mejor que el de los vegetales. Si es vegetariano, consulte a un médico para asegurarse de consumir suficiente hierro.

Tomar decisiones para un estilo de vida saludable, tales como tener una dieta nutritiva rica en hierro, puede ayudar a prevenir los tipos más comunes de anemia a fin de tener más energía y sentirse lo mejor posible.

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La anemia es un trastorno común de la sangre que puede hacerle sentir constantemente exhausto y con falta de energía.

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COMO COMBATIR LA ANEMIA

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PROMPT: Actúa como un especialista en nutrición para combatir la anemia, incluyendo suplementos, cambios en la dieta, campañas de salud pública y tratamientos innovadores. Considera factores culturales, sociales y económicos, respaldando cada propuesta con ejemplos prácticos y evidencia científica.

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TITULO: Alimentos para combatir la anemia 

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TITULO: Alimentos para combatir la anemia 

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Alimentos para combatir la anemia; ve cuáles son

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CONCEPTOS BÁSICOS DE NUTRICIÓN Y ALIMENTACIÓN | GuiaMed

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titulo Qué Es La Alimentación Saludable? - La Buena Nutrición

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titulo Qué Es La Alimentación Saludable? - La Buena Nutrición

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TIPO DE FUENTE : grupo gloria

AUTOR : Gloria

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Tener una alimentación saludable permite que nuestro organismo se mantenga sano y protegido. Una alimentación sana significa que consumimos todos los nutrientes que son esenciales para nuestro cuerpo. Quienes han decidido cuidar lo que comen ahora pueden disfrutar de buena salud y una mejor calidad de la vida.

¿También eres de este grupo de persona? Ten en cuenta que, si tu alimentación no es sana, tendrás mayor predisposición a padecer enfermedades como diabetes, osteoporosis, anemia, entre muchas otras, así que la decisión de mejorar tu calidad de vida depende solo de ti. Por eso, si quieres saber qué es la alimentación saludable y cómo beneficia a nuestra salud, presta atención a esta nota.

Comencemos: qué es la alimentación saludable

Una alimentación saludable significa que aporta todos los nutrientes importantes y la energía que cada persona necesita para mantenerse sana. ¿Y cuáles son esos nutrientes esenciales?, pues son: las proteínas, hidratos de carbono, lípidos, vitaminas, minerales y agua. De acuerdo a las Guías Alimentarias, la alimentación saludable comienza con:

1. Elegir alimentos naturales como la base de la alimentación.

2. Evitar alimentos procesados y ultra-procesados para prevenir enfermedades.

3. Practicar un estilo de vida saludable.

Una alimentación balanceada, según el MINSA, significa que se variada, es decir que puede contener cereales, tubérculos y menestras, así como verduras, frutas, lácteos, carne, huevos, grasas y azúcares.

¿Cómo tener una alimentación saludable?

Si quieres empezar a disfrutar de los beneficios de comer sano, aquí te dejamos algunos consejos que te ayudarán a conseguirlo:

Es preferible consumir una variedad de alimentos todos los días porque nuestro cuerpo necesita diversos nutrientes y energía que un solo alimento no puede ser capaz de cubrir.

No solo son ricos en vitaminas y minerales que protegerán tu salud, también contienen fibra dietética, esta es necesaria para bajar tu absorción de azúcar y reducir el colesterol en tu sangre. Además, ¡favorecen la digestión y tienen pocas calorías! Lo ideal es que consumas 2 raciones de verdura y 3 de fruta en el día o 400 gr entre frutas y verduras diarias como lo recomienda el MINSA en su Guía Alimentaria para la Población Peruana.

Según la FAO (Organización de las Naciones Unidas para la Alimentación y la Agricultura) Las grasas animales, con excepción de la que proviene del pescado, aumenta el riesgo de obesidad o padecer enfermedades del corazón. Por eso, en su lugar prefiere grasas de origen vegetal (girasol, oliva, soya, maíz), deben formar parte de tu alimentación diaria. Recuerda, los alimentos grasos pueden saber bien, pero aportan más calorías que otro por lo que no hay que comerlos en exceso.

Se recomienda consumir cantidades adecuadas de las grasas de animales, algunas con excepción de la grasa de la leche, pueden producir enfermedades del corazón.

Siguiendo con el tema de qué es la alimentación saludable, hablaremos del pescado, pollo y pavo que tienen menos grasas saturadas y colesterol. ¡Es más! Las carnes de pescado incluso tienen grasas buenas que ayudan a prevenir problemas del corazón e inclusive en un estudio se comprobó que al consumir pescado por lo menos una vez por semana reduce sustancialmente la muerte súbita de origen cardiaco.

Ten en cuenta que las carnes rojas de vacuno, cordero y cerdo, las cecinas, los embutidos, las vísceras, (sesos, riñones, hígado) y la yema de huevo contienen grasas saturadas y colesterol. Estos alimentos elevan los niveles de colesterol en la sangre, incrementando el riesgo de tener enfermedades cardiovasculares.

La leche es rica en proteínas y calcio por lo que te ayudará a tener tus huesos y dientes sanos por mucho tiempo. Si tienes más de 25 años debes consumir un promedio de 3 tazas de leche al día, mientras que, si eres menor, unas 4 tazas. ¡Eso sí! Prefiere siempre el consumo de leches bajas en grasas. Recuerda que la leche y sus derivados como el yogurt, quesillo, y queso contienen proteínas de buena calidad.

Según la FAO, Las materias grasas lácteas para untar son relativamente ricas en grasa en forma de emulsión untable, principalmente del tipo agua en grasa de leche, que se mantiene sólida a una temperatura de 20 °C. De acuerdo con la Federación Panamericana de Lechería, la grasa láctea es un importante elemento para la salud humana. Por ejemplo, puede ayudar a fortalecer el sistema inmunológico e inhibir el desarrollo del cáncer y arterosclerosis.

TAMBIÉN TE PUEDE INTERESAR:

La sal es la principal fuente de sodio en nuestra alimentación. La mayoría de las personas consumen demasiada sal, de 9 a 12 gramos por día en promedio, es decir, dos veces la ingesta máxima recomendada. Para los adultos la OMS recomienda consumir menos de 5 gramos (un poco menos que una cuchara de té) de sal por día. Medidas prácticas: eliminar el salero de la mesa, preparar las comidas con menos sal, y disminuir el consumo de alimentos enlatados y comidas preparadas.

La OMS sugiere que el consumo de azúcar en los niños no debería sobrepasar 10% de la ingesta calórica total del día en una dieta de 1.750 calorías. Por ejemplo, una cucharada de ketchup contiene aproximadamente 4 gramos de azúcares añadidos (una cucharadita) y una sola lata de refresco contiene hasta 40 gramos (alrededor de 10 cucharaditas). Recuerda que el excesivo consumo de azúcar se asocia a un mayor riesgo de obesidad.

Gran parte de los alimentos procesados que se consumen actualmente ya contienen azúcar en su preparación. Además, ingerir caramelos, dulces, etc. favorece también la aparición de las temibles caries dentales.

Beneficios de comer sano

¿Estás aprendiendo acerca de qué es la alimentación saludable? Estos son los motivos por los que este tipo de alimentació n es la mejor elección, según la Organización Mundial de la Salud:

Ten en cuenta que los hábitos alimentarios sanos comienzan en los primeros años de vida; la lactancia materna favorece el crecimiento sano y mejora el desarrollo cognitivo; además, puede proporcionar beneficios a largo plazo, entre ellos la reducción del riesgo de sobrepeso y obesidad y de enfermedades no transmisibles en etapas posteriores de la vida.

Empieza hoy un régimen alimenticio saludable y disfruta de sus beneficios inmediatos y al largo plazo. ¡Acostumbra a tus hijos desde bebés a este tipo de alimentación y verás cómo se desarrollan fuertes y sanos!

Si te interesó qué es la alimentación saludable y cómo beneficia a nuestra salud no dudes en compartirlo con tu familia, amigos o también en tus redes sociales. Recuerda que todos debemos mantener una buena nutrición.

TAMBIÉN TE PUEDE INTERESAR:

Proteges a tu cuerpo de la desnutrición.

Previenes el desarrollo de enfermedades no transmisibles.

Reduces los factores de riesgo para tu salud.

Previenes el sobrepeso y la obesidad.

Compartir:

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¿Qué Es La Alimentación Saludable? - La Buena Nutrición

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Qué es la alimentación saludable y cuál es su beneficio. Una alimentación saludable significa que aporta todos los nutrientes importantes y energía.

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TITULO: La papa biofortificada con hierro contribuye a la lucha contra la anemia

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TITULO: La papa biofortificada con hierro contribuye a la lucha contra la anemia

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Tipo de fuente: AGRO PERÚ IMFORMA

Autor: Prensa Agro Perú

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La papa biofortificada con hierro contribuye a la lucha contra la anemia

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Recientes estudios han encontrado que el hierro de la papa es altamente asimilable por el organismo humano

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AUTOR: Estado peruano

TIPO DE FUENTE: Pagina web

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Loncheras escolares saludables: innovadores peruanos crean alimentos fortificados y snacks nutritivos que combaten la anemia

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Mypes recibieron financiamientos para el desarrollo de estos productos que se encuentran disponibles en el mercado a precios accesibles.Campaña “PRODUCE, contigo al colegio” difunde diversos consejos para promover un retorno a clases seguro, saludable y que contribuya con la... #gobpe

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AUTOR: National library

TIPO DE FUENTE: Pagina web

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Abstract

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.

Keywords: iron-deficiency anemia, iron bioavailability, food fortification, dietary strategies, biofortification, agronomic/genetic techniques

1. Introduction

Iron has been recognized since ancient times as an essential element for human health and well-being [ 1]. In the early 17th century, this element was exploited as a medicine by some communities, including Egyptians, Hindus, Greeks, and Romans, to deal with chlorosis, a disorder usually caused by iron deficiency [ 2]. For several years, the interest in iron was focused only on its contribution to the genesis of hemoglobin and transport of oxygen. However, in the last decades, the lack of this element has been associated with a nutritional disorder that causes a large number of cases of anemia worldwide in humans. In developed countries, low iron intake and/or bioavailability are the main factors responsible for this disorder, while these causes correspond to only about half of the cases found in emerging countries [ 3]. In these territories, infections and inflammatory conditions (particularly malaria), blood loss due to parasitic infections and other nutrient insufficiencies (such as lack of vitamin A, riboflavin, folic acid, and vitamin B12), are also significant causes of anemia [ 4].

Although theoretically simple, the anticipation of dietary iron deficiency seems intricate at the population level, since the outcome of any element is determined by numerous factors, namely its highly regulated absorption, transport, metabolism, and degree of relationship with physiological courses, etc. [ 5]. Consequently, iron deficiency arises when its levels in the human body are insufficient, mainly due to its scarce intake, excessive turnover, and/or loss of it [ 6]. Therefore, iron deficiency persists as one of the most prevalent nutritional disorders worldwide, with a larger incidence in growing children, premenopausal and pregnant women, the elderly, and people with chronic diseases [ 7], which reflect the physiological needs of dietary iron throughout life periods [ 8].

As long as vitamin and mineral deficiencies remain to be a serious health problem globally, affecting more than two billion people or one in three individuals [ 9], and mostly in developing countries, the search for solutions that can reduce the harmful effects of these nutritional disorders is of paramount significance [ 10]. Therefore, in addition to oral and intravenous supplementation and dietary and nutritional education strategies to safely improve the micronutrient status in the human body, fortification and biofortification approaches emerge as relatively profitable and long-standing micronutrient supply strategies for those who, otherwise, may not have access to or cannot afford to have a fully balanced diet [ 11]. This approach aims to place the micronutrient dense-trait, such as iron, in staple crops and food products, using different procedures and bioengineering techniques. The fortified/biofortified products, when regularly consumed, will improve the iron levels in the organism safely and effectively and, therefore, promote human health through nutritional benefits [ 12].

2. Iron: A Double-Edged Sword?

Iron is a chemical element that, in addition to being widely distributed on Earth, is biologically necessary for all living organisms [ 13]. In fact, iron is an ubiquitous cation with a key role in hemoglobin, also essential in cytochromes and enzymatic responses, being a key micronutrient in erythropoietic function, oxidative metabolic rate, and cellular immune responses, also spread equally as an active metabolite and in storage pools [ 6, 14]. In the human body, iron is found mainly in complex arrangements linked to proteins (hemoproteins) such as heme compounds (hemoglobin or myoglobin), heme enzymes, or non-heme compounds (flavin-iron enzymes, transferrin, and ferritin). Almost two-thirds of all iron in the human body is established in the hemoglobin of circulating erythrocytes, 25% is confined to an easily transferable iron supply, and the lasting 15% remains connected to myoglobin in the muscle tissue and in a variety of enzymes involved in the oxidative metabolism and many other cellular functions [ 15]. Therefore, every human cell has an unconditional need for iron [ 16]. The unique characteristics that make iron valuable for standard cellular functions, likewise make it able to catalyze reactions that result in the origin of reactive oxygen species (ROS), which occurs when iron levels are very high [ 17]. Therefore, although iron is an essential micronutrient in the human organism, it can also be toxic when present in excessive concentrations. To ensure that iron remains at its optimal physiological level, both individual cells and the entire organism have developed mechanisms to safeguard this level, namely through coordination achieved by two homologous ribonucleic acid (RNA) binding proteins and a liver-derived peptide that plays an important role at the whole body level [ 18, 19].

3. Iron Deficiency

Iron deficiency ranges from iron-depleted states without anemia to more severe conditions with extreme hematological manifestations, which correspond to the most clinically severe scenario. However, barring massive blood loss, the evolution from iron deficiency to iron-deficiency anemia is generally slow. It is also known that iron deficiency can be caused simultaneously by several factors. In developing countries, poverty, malnutrition, hunger, hookworm infections, and schistosomiasis, which leads to chronic blood loss [ 20], are clear causes of anemia among iron-deficient people. On the other hand, the main reasons for iron-deficiency anemia in industrialized countries are related to severe vegan and vegetarian regimes, malabsorption, and chronic blood loss caused by menstrual periods. In older people, the prevalence of anemia is associated with progressive age and various connected disorders, such as inflammation, diminished ranks of erythropoietin, and cancer [ 21]. Other conditions such as obesity [ 22], congestive heart failure [ 23], and genetic causes may be underlying iron-deficiency anemia.

This micronutrient disorder is chronic, commonly asymptomatic and, consequently, frequently undiagnosed. However, there are many data in the literature that point to the adverse outcomes of this condition on children's cognitive development, physical performance, working productivity in adults, and consequences for pregnancy [ 8]. Other symptoms, such as pallor, fatigue, dyspnea, headache, and alopecia are common in this type of anemia. It has also been described that this disorder can cause changes in thermogenesis and thyroid metabolism, but it may also increase irritability muscle weakness and susceptibility to infections, etc. [ 8, 23, 24, 25].

Given its negative effects, iron-deficiency anemia needs to always be handled by dietary iron supplementation. Generally, the treatment of iron deficiencies comprises two main therapeutic approaches, applied through oral and intravenous formulations, chosen considering the severity of iron deficiency or anemia, the amount of this element that must be replaced, and the presence of an active inflammation, etc. The oral iron supplementation is usually the first line of treatment for this disorder, as it is an appropriate, economical, and effective option for handling with stable patients [ 26]. However, this approach has potential disadvantages, especially in terms of gastrointestinal adverse reactions such as dyspepsia, nausea, vomiting, abdominal discomfort, constipation, and diarrhea, etc., which limit the patients' adherence to this specific therapy [ 27]. Alternatively, the intravenous iron therapy can be considered where the administration route allows the calculation and prescription of the appropriate iron dose required for the normalization of hemoglobin values and recovery of iron reserves, which constitutes an important advantage of this therapeutic option [ 8]. Figure 1 summarizes the major causes, manifestations, and treatments for iron deficiency.

Figure 1.

Main causes, manifestations, and current treatments for iron-deficiency in humans.

4. Iron Absorption and Regulation Mechanisms

The two main sources of the iron used by the human body came from food and the recycling of senescent erythrocytes [ 28], through the iron absorption cycle, which is also induced by endogenous and exogenous features, such as individualities of the ingested form of iron and food matrix [ 29]. In cells, iron is transported to the mitochondria for the synthesis of heme or iron-sulphur clusters, while the extra amount is stored either as ferritin or hemosiderin and purified in cytosolic ferritin [ 5, 6]. Since most of the iron in the human body remains bound to hemoglobin, phagocytosis and abasement of senescent erythrocytes characterize the key foundation of this element (25 to 30 mg/day), whose quantity is sufficient to maintain the daily iron requirements for erythropoiesis [ 30].

4.1. Effect of a Balanced Diet on the Iron Bioavailability and Absorption

It is well established that the bioavailability of iron is as important as the total iron in the diet. In this field, the chemical arrangement of this element plays an important role, since the two existing iron forms (heme and non-heme) are primarily obtained from different sources. The heme form is mainly present in flesh food, such as meat, poultry, and fish, and has more bioavailability than the non-heme form, obtained, in different amounts, mainly from plants and animal foods [ 29]. The absorption of non-heme forms by the organism must be improved by other ingredients, such as ascorbic acid and flesh food, which can enhance the absorption of this metal, achieved by adopting a balanced diet. Hence, dietary options and choices can substantially provide dietary compounds that either improve or obstruct the absorption of non-heme iron, mainly in plant-based diets, where inhibitory compounds predominate. Depending on the ingested quantity, a balance between enhancers and inhibitors can compensate the inhibitory effect of high intakes of these compounds [ 5, 31].

Enhancers and Inhibitors of Iron Absorption

When routinely ingested in a meal, nutritional and antinutritional compounds can considerably improve or inhibit iron absorption, respectively. In fact, decreasing antinutrients intake appears to be the smart approach to improving the iron absorption by the human body [ 32]. For example, the adoption of a plant-based diet, which is gaining even more popularity due to its role in sustainable, low-meat and healthy diets in high-income countries, is the reason for the low bioavailability of this element, given the non-heme iron (<10%) malabsorption when compared to the heme form (15-35%), mainly found in animal tissues [ 33]. Specifically, legumes are characteristically rich in proteins, fibers, resistant starch, polyphenols, and a wide range of micronutrients, thus holding a strong potential for combating nutritional disorders [ 34]. However, in addition to their well-known nutritional quality, legumes include in their composition several antinutritional factors, some of which have been described as inhibitors of iron absorption by the human body, such as some phenolic compounds and phytates [ 35, 36]. Moreover, cereals and fruits hold high amounts of phytic acid, iron-binding phenolic compounds, and calcium, which also potentially obstruct the iron absorption by animals [ 37]. However, it is well established that traditional food processing methods, such as soaking, malting, and fermentation can thus improve iron absorption from phytate-rich foods, since these approaches are capable of dephosphorylate phytate from the myo-inositol hexaphosphate form into lower myo-inositol phosphates [ 38]. Other reports also point tannins as iron inhibitors, even in the presence of an iron absorption enhancer or cereal-based fortified foods [ 32]. Animal proteins such as milk, eggs, soybean proteins, and albumin also seem to hinder iron absorption. Yet, one study [ 39] reported that adding small amounts of pork meat to a phytate-rich meal can enhance iron absorption by 57%. Literature data suggest that products moderately assimilated from animal tissues have the ability to fix iron through their histidine and cysteine residues, which, on the other hand, increases iron absorption [ 29]. Still, these mechanisms need further investigation. Other substances are known for their potential to improve iron absorption, such as ascorbate and citrate, for their role as weak chelators that aid in the solubilization of this metal in duodenum, and for their capability to reduce ferric to ferrous iron. Furthermore, ascorbic acid compensates for the harmful effects of all inhibitors, including phytates, calcium, and proteins in milk products [ 40], increasing the absorption of natural and fortifying iron. On the other hand, in fruits and vegetables, the potentiating outcome of ascorbic acid is offset by the inhibitory influence of polyphenols [ 41].

In vegetarian diets, the only iron absorption enhancer is ascorbic acid, whose activity can be improved by the consumption of other vegetables that also hold it. The enhancer effect of ascorbic acid was reported in a study where vitamin C from maize and wheat improves iron absorption up to 84% and 48%, respectively, in these grains [ 42]. Other well-known enhancers of iron absorption by the organism are folic and citric acids, peptides rich in the amino acid cysteine, and vitamin A [ 32]. Other interactions between iron and additional trace elements such as manganese (Mn), zinc (Zn), and chromium (Cr), also appear to have an influence in iron metabolism and absorption [ 43]. Previous research shows that the similarity in the transport and absorption mechanisms of iron and Mn are the basis of their interaction [ 44]. In humans, this association occurs mainly in iron-deficiency states, where an extreme Mn intake can result in exacerbated iron-deficiency and Mn toxicity [ 45]. Regardless of the interplay between iron and Zn, especially in the presence of iron-deficiency and Fe supplementation, the data are contradictory, since a number of factors can dictate whether Zn increases or decreases iron absorption, and vice versa [ 43]. In turn, Cr × iron interaction in the human organism appears to be affected by several factors (pre-existing diseases, nutritional status, and diet). However, the specific characteristics of such relations and its basic mechanisms are, until recently, not well understood [ 43].

4.2. Recommended Dietary Allowances (RDA) of Iron

Current iron RDA for non-vegetarians are listed in Table 1. For vegetarians, RDAs are 1.8 times greater than for those who consume meat products, as heme iron from meat products is more bioavailable than non-heme iron from plant-based foods. For children from birth to 6 months, the Food and Nutritional board established an adequate intake (AI) of iron which is comparable to the average iron intake in breastfed healthy children. Iron requirements also increase 3-fold during pregnancy due to an enlargement of the maternal red-cell mass and fetal-placental progression. Subsequently, during postnatal development, the human body still has very high iron needs, which can be achieved through the dietary intake of this essential element. However, iron requirements decrease and levels in the human body remain relatively constant once adulthood is reached. Each day, the newly absorbed iron supplants the small quantities of the lost iron (1-2 mg) [ 46]. Accidentally poisoning with medicinal iron has been reported in which an oral dosage of 60 mg/kg body weight may be fatal. Typically, poisoned individuals express symptoms such as nausea, vomiting, and lethargy or coma, then an asymptomatic period for up to 24 h, which is followed by gastrointestinal perforation, convulsions, cardiovascular failure, and hepatic and renal collapse [ 15]. The tolerable upper intake level (UL) of iron for adults is 45 mg/day, a level manifested by gastrointestinal distress as a hostile outcome [ 15].

5. Dietary Strategies for Addressing Iron Deficiencies

Food products are one of the main recognized dietary bases of iron, and its bioavailability, as mentioned above, is extremely dependent on its chemical arrangement, nutritional features, and concentration. In the last few years, the growing number of people affected by the lack of this micronutrient has promoted the development of non-therapeutic techniques that aim to suppress the iron deficiency in the human organism. In addition to the consumption of iron-rich foods, (bio)fortification approaches give rise to a variety of techniques that aim to compensate the lack of this element and its side effects, increasing its bioavailability to be absorbed by the human organism [ 15].

5.1. Innovative Food Fortification and Biofortification Procedures

5.1.1. Fortification Approaches

Iron fortification is the practice of providing an additional amount of iron to food matrices to increase their nutritive value and their ability to provide public health benefits [ 47]. Despite being a simple, inexpensive, and feasible process, iron is the hardest micronutrient to generate fortified foods, since it is relatively high reactive and oxidizable depending on temperature and air contact, which can result in undesirable organoleptic fluctuations [ 48]. The oxidation process can modify other food constituents and alter the color of food vehicles, problems that may reduce their quality, promote hostile sensory characteristics, and reduce the shelf-life of the final product [ 49]. Therefore, the scientific challenge is to achieve an iron form that can afford enough bioavailability to improve iron assimilation, when added in adequate amounts, and which is not discarded due to sensory deviations or hostile gastrointestinal outcomes [ 50]. The iron content in some iron-fortified crops compared to their normal values, are shown in Table 1.

Regardless of the form of iron administration, the target population is one of the main criteria to be considered. Therefore, food fortification provides an easier interaction with the daily nutritional needs of rural communities, where access to food supplements is less common [ 32]. Although the effects of this approach are not as fast as those of oral and intravenous supplementation, this represents a useful method to deliver iron through foods that follow the normal absorption mechanisms of a daily diet, leading to a gradual increase in the population's iron levels, along with sustainable long-term benefits [ 58].

The success of the iron fortification approach depends on three main characteristics, including the vehicle selected for its inclusion, the iron compound, and its baseline nutritional deficiency prevalence. Although numerous fortifiers are accessible for this purpose, the challenge is to find an iron compound that offers better absorption by the human organism and, at the same time, that does not modify the individual characteristics of the food vehicle. Some aspects such as solubility, feasibility of application, and wanted bioavailability should be considered, and preference should be given to a compound that has less bioavailability but can be supplied in larger quantities without adverse organoleptic outcomes [ 32].

Meanwhile, the study of new iron fortificants is in vogue and the European Food Safety Authority (EFSA) has established that: Ferrous bisglycinate; ferric sodium EDTA (or sodium ferric ethylenediaminetetraacetate, whose exposure to EDTA should not exceed 1.9 mg EDTA/kg body weight/day) [ 59]; iron (II) taurate [ 60]; and iron L-pidolate [ 61] are safe iron sources for fortifying purposes. Additionally, the recommendations of the World Health Organization (WHO) point out ferrous sulfate, ferrous fumarate, ferric pyrophosphate, and electrolytic iron as preferred compounds for the cereals fortification with iron [ 62]. The appropriate combination of vehicle and fortifier to be used in the development of iron-rich foods is of high importance. Once again, the target group that will benefit from its intake should also be taken into account. Therefore, the vehicle must be a foodstuff regularly consumed by this population group to achieve high micronutrients bioavailability [ 33]. Recent studies of iron fortification approaches are described in Table 2. Good examples of this feature are the infant formula, as they hold ferrous sulfate, which is 100% soluble when the formulation is reconstructed, and ascorbic acid, which assurances enough iron bioavailability [ 63, 64]. In a study performed by Shama-Levy et al. [ 63] to verify the efficiency of adding ferrous sulfate and ferrous gluconate as fortifiers in infant formulas, children from 12 to 30 months of age were randomly assigned to receive three versions of the initial formula: One fortified with ferrous sulfate, another with ferrous gluconate, and the last with no fortifiers, for a period of 6 months, with hemoglobin, serum ferritin, and soluble transferrin (sTfR) receptors evaluated in the final blood samples. The results showed that the fortification of the infant formula with ferrous gluconate had a beneficial effect on the iron status markers. This proven efficacy, together with other sensory data, led to the political decision to replace iron with hydrogen reduction, formerly used as a fortifier, with ferrous gluconate. The food matrix composition must also be taken into account, since the effects of enhancers and inhibitors are crucial for the success of the fortification process [ 65]. In a previous study [ 66], the effect of ingesting a fortified fruit juice with microencapsulated iron pyrophosphate coated with lecithin on the iron status of menstruating women was investigated. In this 16-week double-blind, placebo-controlled study, individuals were randomly divided into two groups, which consumed, in addition to the usual diet, 500 mL/day of fruit juice with placebo or iron-fortified, in which the last provided 18 mg iron/day (100% RDA). Food intake, body weight, and varied parameters of iron were assessed at the beginning of the study and monthly. The results showed that the iron-fortified juice increased the iron levels, showing that this iron form in this specific food matrix is effective in increasing the bioavailability of this element in iron-deficient women. However, the same form of iron, when administered to a similar group of women with an iron deficiency, was not as effective when added to a dairy product, in a study performed based on the same methodology. This can be explained by the presence of different compounds in the two food products, since the fruit juice is rich in ascorbic acid and the last in calcium, which are potentiators and inhibitors of iron absorption, respectively [ 67]. These findings support the food vehicle's reputation, since, although encapsulation can prevent iron from interacting with other food constituents, experimental results with animal models and humans showed that, no matter how good the fortifier is, its consumption in combination with iron enhancers or inhibitors regulates its final outcome [ 68]. Other foods such as cereal-based products, dairy products, seasonings (salt, soy sauce, fish sauce, bouillon, curry powder, sugar, etc.), and legumes, such as lentils [ 69, 70], are already used for this purpose, since they are staple foods consumed worldwide [ 71]. For example, white rice is a cereal that contains low iron levels and is essentially predominant as a staple food in regions with a higher incidence of anemia [ 72]. Typical rice fortification approaches include dusting, coating, steaming, and extrusion. Nevertheless, some weaknesses of these methods have been reported, mainly with regard to impacts on nutritional value and bioavailability. Given the disadvantages of the mentioned approaches, potential applications of cold plasma processing in cereals and pulses have been investigated in recent years, since this treatment preserves nutritional and textural attributes with a reduced processing time [ 73]. Once cold plasma generates an acidic environment and given its surface etching and cross-linking assets, it can benefit the absorption and linkage of iron on the rice surface, while reducing iron oxidation during storage. In this sense, an unprecedented investigation was carried out on the role of cold plasma processing in the fortification of rice with iron and on the bioavailability of this element through storage [ 74]. For the effect, rice samples were processed with plasma at a constant voltage of 20 kV, for 10 and 15 min, based on surface characteristics, hydrophilicity, and thermal assets. An increased bioavailability of free ferrous iron state (Fe ²⁺) in the fortified rice after the plasma treatment compared to the control group, as well as a prolonged storage time without changing the rice characteristics were observed. Regarding seasonings, Karn et al. [ 75] performed a study in 40 Nepalese households and 10 restaurants to evaluate the bioavailability of different iron fortificants in curry powder and their effects in its qualities. For that, sources with good bioavailability of iron, such as ferrous sulfate, ferrous fumarate, and sodium ferric ethylenediaminetetraacetic acid (NaFeEDTA), were added to provide one-third of the recommended daily intake (RDI) of iron per serving. The results show no adverse effects on the physical, chemical, and sensory qualities of curry powder and that relative bioavailabilities of NaFeEDTA were 1.05 times higher than that of ferrous sulfate, concluding that it is feasible to fortify Nepalese curry powder to address iron-deficiencies.

As research on new iron fortifiers is under development, nanotechnology engineering has emerged to provide iron forms and vehicles that can be highly absorbed by physiological pathways [ 76]. Dairy products are part of the group of foods in which iron fortification is difficult, as certain characteristics such as color, taste, odor, and texture can be modified due to the oxidation of the free ferrous iron state (Fe ²⁺) into the ferric state (Fe ³⁺) [ 77], and the metallic taste of iron salts may limit its intake. This has driven the search of a novel approach of fortification for these products. Therefore, Cheng et al. [ 78] developed ferrous sulfate liposomes as an iron delivery system that aims to fortify dairy products such as milk, which proved to be highly effective in the encapsulation process, showed good oxidative stability and biocompatibility, and low cytotoxicity when compared to other methods, therefore being considered an efficient fortification method. In this field, liposomal microencapsulation presents a technology that protects iron from the straight interaction with other components of the food vehicle, resulting in minimal oxidation, improved iron bioavailability, and compensation for sensory changes [ 79]. Overall, the results achieved by Cheng et al. [ 78] evidenced that ferrous sulfate liposomes have high encapsulation capacity, good oxidative stability and biocompatibility, and low cytotoxicity, with improved hemoglobin concentration in iron-deficient rats, making this approach suitable to iron fortification. Other techniques that aim to reduce the iron particle size are also under investigation. Cakmak et al. [ 80] noticed that in an animal model, the Fe (III) oxide nanoparticles were absorbed by the ferric route and that did not cause hostile hematological outcomes, suggesting that it is an effective approach that gives rise to iron arrangements and fractions that controls iron solubility and absorption as desired.

Additionally, ferritin nanoparticles can be good iron suppliers, since ferritin is a large protein enabled to store large amounts of iron. However, its absorption mechanism is not yet well known [ 78, 81]. Encapsulation is a technique that allows the controlled and targeted release of a certain component, trapped in a surrounding matrix. Generally, the encapsulated, lipid-based forms of iron complexes are indicated for food ingredients and products, such as baby foods, dry mixtures for drinks, and poorly processed foods, and help prevent color deterioration and improve the bioavailability of the carried element. Ferrous sulfate and encapsulated ferrous fumarate are used as fortifiers for infant formulas and wheat and corn cereal flours [ 50].

5.1.2. Biofortification Procedures

Since most food products consumed by humans come from plants, a relationship can be established between agriculture and nourishment to promote human health and well-being. In this field, biofortification emerges as a technique that aims to enhance plant crops with vital macro- and micronutrients through biotechnology processes [ 82]. The basic objective of this technique is to decrease the mortality and morbidity rates associated to micronutrient malnutrition and gives rise to food security, efficiency, and quality of life for deprived populations in emerging countries [ 12]. For that, certain parameters must be established, including the safety of the final product, the cost-benefit, and the low environmental impact resulting from the process implementation [ 83]. There are three classic approaches to the biofortification of stable crops, namely conventional, agronomic, and transgenic biofortification, each focused on different parameters, but with the same final purpose.

5.2. Risks and Benefits of the Different Iron Supplementation Approaches: Balancing Efficacy and Safety

Several strategies are known and implemented to reduce and/or treat iron deficiency and the related anemia at the population level or targeting specific age/consumer groups. Among them are the modification of dietary patterns, which aim to increase the amount and bioavailability of iron to be used by the human organism [ 115], and different strategies for fortification and biofortification of staple foods/crops, respectively [ 116].

The iron fortification strategy for food products is subject to the addition of either isolated iron compounds (e.g., iron salts or chelates) or food sources rich in this element (e.g., meat and meat products). To ensure significant benefits to the consumer, the minimum amounts of micronutrients that must be achieved have been defined by regulatory bodies and health authorities. In this sense, the WHO and the Codex Alimentarius of the Food and Agricultural Organization of the United Nations (FAO) [ 117] specify that, for a product to be considered "iron fortified", it must contain at least 15% of the nutrient reference value (NRV). In turn, it must contain 30% of the NRV to be claimed "rich in iron". The effectiveness of a particular iron fortification strategy is considered when its status, in women and children fed with products enriched with this element, is maintained or improved for at least 6 months and when carried out in accordance with international recommendations [ 118]. An increased risk associated with iron interventions occurs in developing countries, where widespread illnesses and a lack of healthcare still predominate. However, effects that promote the intensity of iron-deficiency anemia, as well as adverse effects such as diarrhea due to iron fortification of staple foods, condiments, and infant foods, have never been reported, thus constituting a safer approach to iron administration in low- and middle-income countries. On the other hand, with regard to developed countries, the iron supply is increased by the consumption of products fortified with this element, with the concern that high iron stocks in the human body may be critical factors in cardiovascular diseases, type 2 diabetes, and cancer, a hypothesis supported by the fact that serum ferritin is used as a marker of iron stocks. However, this is an acute phase protein, not considered a good biomarker of the level of iron in inflammatory cases, common in chronic diseases, so there is limited support between its relationship. In short, the reduced risk of adverse factors resulting from iron fortification, both in developed and developing countries, is largely outweighed by the benefits they provide [ 118]. Furthermore, Eichler et al. [ 119] argue that references for iron supplements may not be useful for fortified foods, since the regular amounts of the micronutrient provided by this approach are much lower than those achieved by oral and intravenous supplementation. In this sense, the iron fortification of food matrices with recommended iron doses equally diluted in a higher food weight remains one of the harmless approaches accessible to reduce the risk for this micronutrient deficiency.

At the same time, the biofortification of staple crops, compared to other methods, is a more effective and less costly, more sustainable, and long-term means of providing a greater number of essential micronutrients. Actually, no single intervention, including biofortification, is able to fully supply or treat deficiencies in certain micronutrients in all population groups, presenting itself only as a complement to existing interventions for this purpose, and which constitutes as a more sustainable, cheap, and economical way to achieve the same goal [ 120]. This is particularly more feasible in malnourished rural populations, with difficult access to certain types of diet and fortified products, but it can also reach consumers in urban areas, unlike other interventions that aim at the same objectives. Regarding the costs related to the biofortification of staple crops, apart from the continuous and necessary financial expenses for commercial fortification programs, an isolated investment in the cultivation of plants can yield sufficient micronutrient-rich planting materials for their cultivation for one year [ 121]. Despite these current expenses, their amount is lower when compared to the cost of the initial development of nutritionally improved crops and the institutional establishment of their nutritional content.

6. Conclusions and Future Trends

Eradication of iron "hidden hunger" is the main research objective of the scientific community. Biofortification appears as a realistic strategy for undernourished populations in quite isolated rural regions, carrying naturally fortified food products to those who have restricted access to commercially advertised products, which are more freely accessible in metropolitan areas. Within the strategy of iron-fortified foods, it is imperative to define the key aspects involved. The iron assortment to be applied as a fortificant and the revolution in the research for new products are the main built-up characteristics. Moreover, in biofortified crops, even in those with the utmost iron enrichment defined so far, the iron amount has been slightly higher than the RDA and lower than that in pharmacological formulations. Therefore, future challenges are linked to the development of crops with higher iron contents and bioavailability for human consumption.

Additional studies that stimulate the search for biofortification strategies capable of reducing the concentration of certain antinutritional factors responsible for lower iron absorption should be carried out. Therefore, the provision of detailed data on the mechanisms that regulate the compartmentalization of iron in the different plant organs is also essential to achieve this goal. Additionally, crops biofortified with prebiotics partially avoid the "iron paradox" triggered by the host-pathogen's opposition to iron, improving intestinal health, and the immune defense associated with the intestine. Other initiatives aimed at promoting large-scale iron biofortification strategies may alleviate the tendency of certain population groups to develop iron deficiency anemia and contribute to the improvement of overall public health.

In the near future, the combination of the best approaches to fortification, biofortification, and dietary standards should be considered for each country and target population, and better coordination between the different associated programs should be promoted, with the ultimate goal of eradicating or reducing the prevalence of iron-deficiency anemia, especially in developing countries.

Author Contributions

Conceptualization, Â.L., A.M.V.-Q., L.B., and I.C.F.R.F.; literature review, Â.L.; tables, Â.L. and J.P.; writing and review, Â.L. and J.P.; editing, all authors; revisions and final editing, J.P., A.M.V.-Q., L.B., and I.C.F.R.F. All authors have read and agreed to the published version of the manuscript.

Funding

The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020). National funding is provided by FCT and P.I. through the individual and institutional scientific employment program contract for the J. Pinela and L. Barros contracts, respectively. Moreover, the authors are grateful to FEDER-Interreg España-Portugal programme for financial support through the project TRANSCoLAB 0612_TRANS_CO_LAB_2_P and to the INTERNOVAMARKET-FOOD project for the Â. Liberal grant.

Conflicts of Interest

The authors declare no conflict of interest.

Footnotes

Publisher's Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

References

Articles from Foods are provided here courtesy of Multidisciplinary Digital Publishing Institute (MDPI)

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

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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 ...

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AUTOR: Ariana Cano Organo

TIPO DE FUENTE: Genially

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PROMPT: Eres un especialista en nutrición quiero que menciones la INNOVACIÓN EN PRODUCTOS ALIMENTICIOS PARA LA PREVENCION Y CONTROL CONTROL DE LA ANEMIA

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TITULO: Prevención Eficaz con una correcta alimentación y nutrición 

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TITULO: Prevención Eficaz con una correcta alimentación y nutrición 

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AUTOR: Ministerio de Salud

Tipo de Fuente: Video

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ANEMIA: PREVENCIÓN EFICAZ CON UNA CORRECTA ALIMENTACIÓN Y NUTRICIÓN