Food fortification with iron and zinc: pros and cons from a dietary and nutritional viewpoint

Detalhes bibliográficos
Autor(a) principal: BOCCIO, José
Data de Publicação: 2023
Outros Autores: Bressan MONTEIRO, Josefina
Tipo de documento: Artigo
Idioma: spa
Título da fonte: Revista de Nutrição
Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9169
Resumo: The nutritional deficiency of essential minerals, such as iron and zinc, affects the population worldwide with different effects on human health. Food fortification has been proven to be one of the most effective strategies to overcome this situation, although limitations residing not only in the choice of food to provide these nutrients but also in the correct selection of the fortification compounds are very important. In general, iron and zinc compounds, that have high bioavailability, lead to alterations in the sensorial properties of the fortified food, making it less acceptable for consumption. On the other hand, non-reactive compoundswith excellent technological properties have very low bioavailability, which renders them of no value from a nutritional point of view. In the present article, fortification aspects are discussed in order to achieve a better understanding of this problem.
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spelling Food fortification with iron and zinc: pros and cons from a dietary and nutritional viewpointFortificación de alimentos con hierro y zinc: pros y contras desde un punto de vista alimenticio y nutricionalironzincfortificationfoodhierrozincfortificaciónalimentoThe nutritional deficiency of essential minerals, such as iron and zinc, affects the population worldwide with different effects on human health. Food fortification has been proven to be one of the most effective strategies to overcome this situation, although limitations residing not only in the choice of food to provide these nutrients but also in the correct selection of the fortification compounds are very important. In general, iron and zinc compounds, that have high bioavailability, lead to alterations in the sensorial properties of the fortified food, making it less acceptable for consumption. On the other hand, non-reactive compoundswith excellent technological properties have very low bioavailability, which renders them of no value from a nutritional point of view. In the present article, fortification aspects are discussed in order to achieve a better understanding of this problem.La deficiencia nutricional de ciertos minerales como el hierro y zinc afectan a la población a escala mundial con graves efectos sobre la salud dependiendo fundamentalmente del grado de incidencia y de la magnitud de la deficiencia. La fortificación de alimentos ha resultado ser la estrategia más efectiva para corregir esta situación con inconvenientes que radican no solamente en la elección del alimento a utilizar como transporte para dichos nutrientes sino también en la correcta elección del compuesto a utilizar como fortificante ya que en general aquellos compuestos que poseen una adecuada biodisponibilidad presentan cambios en las características sensoriales de los alimentos fortificados poco aceptables para su consumo. Los compuestos inertes, que poseen propiedades optimas desde del punto de vista tecnológico poseen una baja absorción que los convierte en compuestos nutricionalmente poco útiles. En este trabajo se discute con mayor detalle estos aspectos con el fin de llegar a un entendimiento más profundo de la problemática antes mencionada.Núcleo de Editoração – PUC-Campinas2023-08-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9169Brazilian Journal of Nutrition; Vol. 17 No. 1 (2004): Revista de NutriçãoRevista de Nutrição; Vol. 17 Núm. 1 (2004): Revista de NutriçãoRevista de Nutrição; v. 17 n. 1 (2004): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPspahttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9169/6554Copyright (c) 2023 José BOCCIO, Josefina Bressan MONTEIROhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBOCCIO, José Bressan MONTEIRO, Josefina2023-08-11T14:29:55Zoai:ojs.periodicos.puc-campinas.edu.br:article/9169Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-08-11T14:29:55Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false
dc.title.none.fl_str_mv Food fortification with iron and zinc: pros and cons from a dietary and nutritional viewpoint
Fortificación de alimentos con hierro y zinc: pros y contras desde un punto de vista alimenticio y nutricional
title Food fortification with iron and zinc: pros and cons from a dietary and nutritional viewpoint
spellingShingle Food fortification with iron and zinc: pros and cons from a dietary and nutritional viewpoint
BOCCIO, José
iron
zinc
fortification
food
hierro
zinc
fortificación
alimento
title_short Food fortification with iron and zinc: pros and cons from a dietary and nutritional viewpoint
title_full Food fortification with iron and zinc: pros and cons from a dietary and nutritional viewpoint
title_fullStr Food fortification with iron and zinc: pros and cons from a dietary and nutritional viewpoint
title_full_unstemmed Food fortification with iron and zinc: pros and cons from a dietary and nutritional viewpoint
title_sort Food fortification with iron and zinc: pros and cons from a dietary and nutritional viewpoint
author BOCCIO, José
author_facet BOCCIO, José
Bressan MONTEIRO, Josefina
author_role author
author2 Bressan MONTEIRO, Josefina
author2_role author
dc.contributor.author.fl_str_mv BOCCIO, José
Bressan MONTEIRO, Josefina
dc.subject.por.fl_str_mv iron
zinc
fortification
food
hierro
zinc
fortificación
alimento
topic iron
zinc
fortification
food
hierro
zinc
fortificación
alimento
description The nutritional deficiency of essential minerals, such as iron and zinc, affects the population worldwide with different effects on human health. Food fortification has been proven to be one of the most effective strategies to overcome this situation, although limitations residing not only in the choice of food to provide these nutrients but also in the correct selection of the fortification compounds are very important. In general, iron and zinc compounds, that have high bioavailability, lead to alterations in the sensorial properties of the fortified food, making it less acceptable for consumption. On the other hand, non-reactive compoundswith excellent technological properties have very low bioavailability, which renders them of no value from a nutritional point of view. In the present article, fortification aspects are discussed in order to achieve a better understanding of this problem.
publishDate 2023
dc.date.none.fl_str_mv 2023-08-11
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9169
url https://periodicos.puc-campinas.edu.br/nutricao/article/view/9169
dc.language.iso.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://periodicos.puc-campinas.edu.br/nutricao/article/view/9169/6554
dc.rights.driver.fl_str_mv Copyright (c) 2023 José BOCCIO, Josefina Bressan MONTEIRO
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 José BOCCIO, Josefina Bressan MONTEIRO
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
publisher.none.fl_str_mv Núcleo de Editoração – PUC-Campinas
dc.source.none.fl_str_mv Brazilian Journal of Nutrition; Vol. 17 No. 1 (2004): Revista de Nutrição
Revista de Nutrição; Vol. 17 Núm. 1 (2004): Revista de Nutrição
Revista de Nutrição; v. 17 n. 1 (2004): Revista de Nutrição
1678-9865
reponame:Revista de Nutrição
instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron:PUC_CAMP
instname_str Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
instacron_str PUC_CAMP
institution PUC_CAMP
reponame_str Revista de Nutrição
collection Revista de Nutrição
repository.name.fl_str_mv Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)
repository.mail.fl_str_mv ||sbi.submissionrn@puc-campinas.edu.br
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