How effective is adding nonheme iron to national diets for prevention of iron deficiency anemia?

Updated: Sep 07, 2019
  • Author: James L Harper, MD; Chief Editor: Emmanuel C Besa, MD  more...
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The addition of nonheme iron to national diets has been initiated in some areas of the world. Problems encountered in these enterprises include changes in taste and appearance of food after the addition of iron and the need to supplement foodstuffs that are consumed by most of the population in predictable quantities. In addition, many dietary staples, such as bread, contain iron chelators that markedly diminish the absorption of the iron supplement (phosphates, phytates, carbonates, oxalates, tannates).

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