Iron is a naturally occurring element that plays a fundamental role in the human body. It is a component of hemoglobin, the protein in red blood cells responsible for transporting oxygen from the lungs to tissues throughout the body. Iron is also involved in energy production within cells and functions as a part of various enzymes. Given its many roles, iron is often intentionally added to certain foods to enhance their nutritional content.
Purpose of Iron Fortification
Food fortification is a public health strategy designed to increase the nutrient content of commonly consumed foods. This approach aims to address widespread nutritional deficiencies, particularly iron deficiency and anemia. Fortification offers a simple, economical, and practical method to improve iron intake.
Reduced iron is a common choice for food fortification due to several beneficial characteristics. It exhibits good stability, helping maintain the food’s taste, color, and texture. This stability is important for ensuring consumer acceptance and a longer shelf life for fortified products.
This makes it suitable for mass fortification programs where consistency in food quality is important. Despite some variations in its absorption, reduced iron is effective in increasing overall iron intake and addressing nutritional gaps in the diet.
Fortification with iron has been shown to be a cost-effective intervention to reduce iron deficiency, especially when compared to supplementation programs. This economic advantage allows for broader implementation and greater reach among diverse populations. The overall goal is to prevent common nutritional deficiencies by integrating this important mineral into everyday foods without requiring significant changes in dietary habits.
Forms of Iron in Food and Absorption
“Reduced iron” refers to elemental iron, typically in a finely powdered form. However, its absorption by the body can vary depending on its specific manufacturing process and particle size.
Dietary iron exists in two main forms: heme iron and non-heme iron. Heme iron is found exclusively in animal products like red meat, poultry, and fish, and it is absorbed more efficiently by the body, with absorption rates ranging from 15% to 35%. Non-heme iron, on the other hand, is present in both plant-based foods (such as beans, nuts, and leafy greens) and fortified products.
The absorption of non-heme iron is more complex and can be influenced by various dietary factors. Compounds like phytates found in cereals and legumes, and polyphenols in tea and coffee, can inhibit its absorption. Conversely, vitamin C (ascorbic acid) can enhance non-heme iron absorption by converting it into a more absorbable form and helping it stay soluble in the digestive tract.
When consumed, iron is primarily absorbed in the duodenum and upper jejunum sections of the small intestine. For non-heme iron, the body’s digestive acids help convert it to the ferrous (Fe2+) state, which is more readily absorbed by intestinal cells. Heme iron has a distinct absorption pathway that is less affected by other food components and gastric acidity, allowing for its higher bioavailability. To compensate for its variable absorption and potentially lower bioavailability compared to heme iron, reduced iron is often added at higher fortification levels to ensure a meaningful increase in total absorbed iron.