• Corpus ID: 121147713

Improving bioavailability of iron in Indian diets through food-based approaches for the control of iron deficiency anaemia

@article{Sharma2003ImprovingBO,
  title={Improving bioavailability of iron in Indian diets through food-based approaches for the control of iron deficiency anaemia},
  author={Kashyap Kumar Sharma},
  journal={Food, nutrition and agriculture},
  year={2003},
  pages={51-61}
}
  • K. K. Sharma
  • Published 2003
  • Political Science
  • Food, nutrition and agriculture
En Inde, l'anemie ferriprive est un serieux probleme de sante publique. Les enquetes nationales et regionales indiquent que jusqu'a 74 pour cent des enfants âges de moins de 3 ans, 85 pour cent des femmes enceintes et, dans certains groupes de population, 90 pour cent des adolescents pourraient en souffrir. Chez le nourrison et l'enfant, l'anemie ferriprive entrave le developpement physique et cognitif chez l'adulte, elle entraine une reduction de la capacite de travail et, partant, de la… 

Figures and Tables from this paper

Avaliação da biodisponibilidade de ferro ingerido por crianças em idade pré-escolar

El objetivo del trabajo fue la evaluacion de la biodisponibilidad del hierro ingerido por ninos menores de seis anos de edad. Los datos fueron obtenidos de un estudio transversal de base poblacional

The Additional Burden of Anaemia

This chapter reviews numerous studies on anaemic populations in India and other countries to bring out the additional health burden that the country bears due to this micro-nutrient deficiency.

ENHANCEMENT OF BIOAVAILABLE IRON IN THE MEALS OF ADULT WOMEN

The study was carried out to assess the meal pattern and nutrient intake of farm women and to determine the meal constituents which influenced the in vitro iron bioavailability of their meals. In

Plant-Based Dietary Practices and Socioeconomic Factors That Influence Anemia in India

This review attempts to fit dietary and cooking practices, field-level diagnostics, cultural beliefs and constraints in implementation of management strategies into a larger picture scenario to offer insights as to why anemia continues to plague India.

Relationship of dietary factors with dialyzable iron and in vitro iron bioavailability in the meals of farm women

The statistical analysis revealed that the meal constituents which were found to influence iron absorption positively were ascorbic acid and β-carotene in breakfast and only β- carotenes in dinner, however, polyphenols present in the meals of the subjects did not show any relationship with iron absorption.

Dietary Iron

This chapter will elaborate the dietary iron sources and means of enhancing bioavailability, and reduce the phytic acid and the hexa- and penta-inositol phosphate content, thereby improving bioavailability of non-haem iron.

Clinical Efficacy and Safety of Navayasa Churna in the Management of Iron Deficiency Anemia

Navayasa Churna in the above-mentioned dose and duration was found effective and safe in patients suffering from IDA and showed significant relief in cardinal symptoms of anemia and also in hemoglobin level.

Effect of Beta Carotene on the Ionisable Iron Content of Wheat

Wheat (Triticum aestivum) is widely produced and consumed in India. It is one of the staple foods of India. As majority of Indian population have vegetarian diets, cereals constitute a major portion.

Quantitative Food Frequency Questionnaire to Assess Iron and Energy Intake of Adolescents in Rural India

India is a country in which iron deficiency is quite common among children, adolescents, and ii pregnant/lactating women. And this deficiency may be more prevalent in rural areas and in energy

Potential of food‐to‐food fortification with cowpea leaves and orange‐fleshed sweet potato, in combination with conventional fortification, to improve the cellular uptake of iron and zinc from ready‐to‐eat maize porridges

  • J. Kruger
  • Medicine, Chemistry
    Food science & nutrition
  • 2020
Even when a food product contains substantial antinutrients such as CL, if the mineral content and contents of bioavailability enhancers are high enough, the amounts of bioavailable iron and zinc can still be improved.

References

SHOWING 1-10 OF 28 REFERENCES

Improving Iron Status Through Diet The Application of Knowledge Concerning Dietary Iron Bioavailability in Human Populations

This paper seeks to integrate the available information on iron bioavailability to facilitate the design of programs to improve the absorption of iron from specific staple foods and diets.

Iron absorption from bread in humans: inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups.

The results strongly suggest that the inhibitory effect of bran on iron absorption is due to its content of phytate and other inositol phosphates present after fermentation, rather than to its Content of fiber or other constituents, which will increase the bioavailability of iron in whole-meal bread.

Control of micronutrient deficiencies in India: obstacles and strategies.

Evaluations revealed that the biologic impact of these interventions was unsatisfactory and the future strategies should include a mix of short-term supplementation and food-based strategy encompassing food fortification and home gardening.

Iron nutrition and absorption: dietary factors which impact iron bioavailability.

  • E. Monsen
  • Environmental Science
    Journal of the American Dietetic Association
  • 1988

Vitamin C, the common cold, and iron absorption.

A sizable segment of the population was found to be taking large quantities of vitamin C to reduce the number or severity of upper respiratory infections. To determine the affect of this

Zinc and iron utilization in young women consuming a beef-based diet.

Zinc, copper & iron contents in cooked foods & estimates of their daily intakes in young hostel residents.

Dietary zinc, copper and iron intakes of 19 men and 11 women (aged 18-25 yr) were determined during three periods of five consecutive days each, using, weighment method and atomic absorption analysis of food samples, suggesting lower contribution of cereals to Cu intakes than Zn and Fe.

Effect of soy protein on nonheme iron absorption in man.

The addition of heme iron as blood to these hamburgers fully restored the total amount of iron absorbed to the level measured in hamburger meals prepared of meat only.

Effect of addition of bovine milk and vegetable milks on thein vitro availability of iron from cereal meals

Estimation of the total iron content from BM, GM, and SM revealed that it was highest in case of SM followed by GM and BM, and this trend was reversed for percent available iron which was highest for BM followed byGM and SM.

The promotive effect of soy sauce on iron absorption in human subjects.

The promotory effect of soy sauce on iron absorption appears to be due not only to its lack of soy protein content but may also be due to the presence of fermentation products other than organic acids.