O impacto da fortificação de alimentos na prevenção da deficiência de ferro

• Autor(a) principal: Vellozo, Eliana P. [UNIFESP]
• Data de Publicação: 2010
• Outros Autores: Fisberg, Mauro [UNIFESP]
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Institucional da UNIFESP
• dARK ID: ark:/48912/001300000871k
• DOI: 10.1590/S1516-84842010005000069
• Texto Completo: http://dx.doi.org/10.1590/S1516-84842010005000069; http://repositorio.unifesp.br/handle/11600/5820
• topic: Anemia; iron deficiency; Anemia ferropriva; deficiência de ferro; alimentos fortificados

Among strategies used for the prevention of micronutrient deficiencies, especially iron-deficiency anemia, considered the most prevalent nutritional disorder worldwide, food fortification is a priority in terms of cost benefit. In recent decades food fortification policies have been adopted in many developed and developing countries. The introduction of such measures was achieved only by political decisions that culminated in enforced fortification. Thus, several foods are efficiently used for fortification as they are well accepted and tolerated and do not necessarily require the cooperation of the recipient. Addition of nutrients should occur in foods that are regularly eaten in the specific region after assessment of the nutritional status of the target population. Every food fortification program should be monitored as fortified foods should: 1. be consumed in quantities that do not vary greatly between individuals; 2. not have significant changes in color, odors or taste; 3. not be significantly more expensive; and 4. have had their effectiveness proven by scientific studies.