A comparative review on iron deficiency anemia among children and long-term strategy

Abstract

Background:One of the most prevalent dietary disorders in the world is iron deficiency anemia (IDA) which impacts people of all ages, genders, and physiological categories. In the current situation, iron fortification in food is seen as a long-term, cost-effective, and sustainable technique. Scope and approach: The ideal mix of iron form and food carrier, as wellas the food circumstances in which it is consumed, are critical.Combining iron with a bioavailability booster and avoiding interactions with iron inhibitors are suggested. As a result, this paper provides a thorough examination of the high prevalence of IDA, its various causes, absorption of haem and non-haem iron, and bioavailability,in addition to iron fortification strategies. Results: Ascorbic acid and meat components in animal tissue are the most prominent enhancers of iron absorption in diets. Polyphenols, phytates, and calcium are the utmost potentinhibitors of iron absorption. Additional approaches to minimize iron uptake from diets may include changes in diet that lower iron consumption and reduce iron bioavailability. Conclusion: Food fortification is a viable technique for lowering anemia prevalence. The combination of iron fortificants and food vehicles should be harmless, agreeable, and ingested by the target population for an effective fortification program.It should also have no negative impact on the ultimate product’s acceptance and stability. Novel food fortification techniques may lead to the development of new approaches to treating iron deficiency and anemia.