Open Access Open Access  Restricted Access Subscription or Fee Access

A Review on Iron Nanoparticles for Food Fortification with Iron Deficiency Anemia

nandni awadhiya

Abstract


Iron deficiency anemia (IDA) is a global health problem that affects people of all ages. Of the many options available, salt supplementation is the best and most cost-effective way to ensure nutritious food security in a large community. Stabilization of Fe salts is a difficult task because most iron compounds (ferrous sulfate, ferric chloride) used for concentration are soluble in water. It has been established that the size of iron salt particles is important for the absorption of iron. Reducing the size of iron particles increases surface area, improves gastric juice solubility, and increases intestinal absorption. The purpose of this review is to provide an overview of the different types of iron nanoparticles used in iron deficiency anemia and their benefits in dietary supplements.


Keywords


Iron deficiency, anemia, iron nanoparticles, food fortification, absorption, iron bioavailability, nutrition, dietary sources, hemoglobin, iron oxides

Full Text:

PDF

References


Hurrell, Richard F. "Preventing iron deficiency through food fortification." Nutrition Reviews 55.6 (1997): 210–222.

Vatandoust, Azadeh, and Levente Diosady. "Iron compounds and their organoleptic properties in salt fortification with iron and iodine: an overview." Current Opinion in Food Science 43 (2022): 232–236.

Zanella, Daniele, et al. "Iron oxide nanoparticles can cross plasma membranes." Scientific reports 7.1 (2017): 1–10.

Shukla, Ayushi, et al. "Nanotechnology towards prevention of anaemia and osteoporosis: from concept to market." Biotechnology & Biotechnological Equipment 31.5 (2017): 863–879.

Chouraqui, Jean-Pierre. "Dietary Approaches to Iron Deficiency Prevention in Childhood—A Critical Public Health Issue." Nutrients 14.8 (2022): 1604.

Ali, Attarad, et al. "Synthesis, characterization, applications, and challenges of iron oxide nanoparticles." Nanotechnology, science and applications 9 (2016): 49.

Piskin, Elif, et al. "Iron Absorption: Factors, Limitations, and Improvement Methods." ACS Omega (2022).

Mehansho, Haile. "Iron fortification technology development: new approaches." The Journal of nutrition 136.4 (2006): 1059–1063.

Ohanenye, Ikenna C., et al. "Food fortification technologies: Influence on iron, zinc and vitamin A bioavailability and potential implications on micronutrient deficiency in sub-Saharan Africa." Scientific African 11 (2021): e00667.

Uauy, Ricardo, Eva Hertrampf, and Manju Reddy. "Iron fortification of foods: overcoming technical and practical barriers." The Journal of nutrition 132.4 (2002): 849S–852S.

Shubham, Kumar, et al. "Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches." Trends in Food Science & Technology 99 (2020): 58–75.

Baumgartner, Jeannine, et al. "Iron from nanostructured ferric phosphate: absorption and biodistribution in mice and bioavailability in iron deficient anemic women." Scientific reports 12.1 (2022): 1–14.

Saha, Pradip Kumar, and Lekha Saha. "Iron nanoparticles and its potential application: A literature review." Indian Journal of Pharmacology 53.4 (2021): 339.

Rajakaruna, R.M.P.I., Isuru R. Ariyarathna, and D. Nedra Karunaratne. "Challenges and strategies to combat global iron deficiency by food fortification." Ceylon Journal of Science 45.2 (2016).

Mattar, Ghadeer, et al. "New approaches, bioavailability and the use of chelates as a promising method for food fortification." Food Chemistry 373 (2022): 131394.


Refbacks

  • There are currently no refbacks.