The absorption of iron by the body is complex and affected by many factors and food components. Tannins in tea and phytates in cereals greatly reduce absorption. Chelated iron sources may be a way to solve such inhibition problems. Highly absorbable iron sources are chemically active and can damage food quality but techniques are being developed to lessen reactivity.
Food preparation can change the form of iron affecting absorption and food quality.
This forum will discuss the current understanding and issue on the prevalence, consequences and prevention of IDA through food fortification, along with how new ingredients and methods can be used to achieve better absorption without adversely affecting food quality. This forum will discuss the current understanding and issue on the prevalence, consequences, and prevention of IDA through food fortification, along with how new ingredients and methods can be used to achieve better absorption without adversely affecting food quality.