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Supplement: Forging Effective Strategies to Combat Iron Deficiency

Iron Fortification of Foods: Overcoming Technical and Practical Barriers^{1 ,2 ,3}

Ricardo Uauy^*, Eva Hertrampf^*4 and Manju Reddy

^* Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago, Chile; Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011

⁴To whom correspondence should be addressed: INTA, P.O. Box 138-11, Av. Macul 5540, Santiago, Chile. E-mail: ehertram{at}uec.inta.uchile.cl

Iron fortification of food is a methodology utilized worldwide to address iron deficiency. A critical problem in some food fortification programs is the lack of bioavailability of iron compounds. This article reviews presentations on iron fortification programs in the Americas and the technical and practical barriers faced by the programs. Effective programmatic strategies will incorporate systematic consideration of sound program management, ensure consumption of fortified foods, and promote advocacy and supportive legislation. However, these factors are often overlooked or are not addressed coherently. Key components to consider in implementation of iron fortification programs include: utilization of foods and condiments containing fortificants that are bioavailable; program development and its implementation coordinated with targeted communications; utilizing resources from public/private sector partnerships; and operational research on how to overcome practical barriers for successful implementation of fortification.

KEY WORDS: • iron deficiency • iron fortification • technical barriers • practical barriers

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