Different foods have been used as fortified vehicles in different countries and areas. In China, iron deficiency anaemia is an important public health problem, especially in infants and pregnant women. In some other areas of China the prevalence of anaemia may be higher than this figure, because a low intake of iron from animal foods in Chinese diets Is very common. Given this situation, it is important to attempt iron fortification of a common food vehicle to prevent anaemia. Chinese soy sauce may be the ideal vehicle for iron fortification.
Soy sauce is a dark brown liquid condiment that has been used in China for thousands of years.
It is a universally and dally consumed product in every Chinese family. It is added during cooking, especially to pork, fish, chicken, and some vegetables. In China, soy sauce is centrally processed, and 15 to 20 ml of soy sauce are consumed per person per day, with the exception of infants. Soy sauce is extracted from the fermentation of soy beans and flour. The literature reports many studies on iron absorption from soy beans and soy products.