Food fortification technologies: Influence on iron, zinc and vitamin A bioavailability and potential implications on micronutrient deficiency in sub-Saharan Africa
| Autor: | Xiaohong Sun, Chijioke U. Emenike, Sergio Medina-Godoy, Jian Jin, Ikenna C. Ohanenye, Tausif Ahmed, Azza Mensi, Chibuike C. Udenigwe |
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| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Vitamin Micronutrient deficiency Bioavailability 030309 nutrition & dietetics Iron 01 natural sciences 03 medical and health sciences chemistry.chemical_compound Environmental health parasitic diseases medicine Global health Food fortification Fortified Food Vitamin A lcsh:Science 2. Zero hunger 0303 health sciences Multidisciplinary business.industry medicine.disease Micronutrient 3. Good health Zinc Malnutrition chemistry lcsh:Q business 010606 plant biology & botany |
| Zdroj: | Scientific African, Vol 11, Iss, Pp e00667-(2021) |
| ISSN: | 2468-2276 |
| DOI: | 10.1016/j.sciaf.2020.e00667 |
| Popis: | Micronutrient malnutrition, such as iron, zinc and vitamin A deficiencies, is a global health risk. Although distributed globally, over 98% of malnourished persons reside in developing regions. Specifically, sub-Saharan Africa accounts for more than half of the global micronutrient malnutrition cases. Food fortification is identified as one of the most effective strategies for tackling micronutrient deficiencies. However, the prohibitive cost of fortified foods, technological demands, and ethical concerns impede the widespread adoption and effectiveness of this strategy in sub-Saharan Africa. This review discusses the food fortification strategies for iron, zinc and vitamin A, and their impact on micronutrient bioavailability and prospects in eradicating micronutrient malnutrition, especially in sub-Saharan Africa. |
| Databáze: | OpenAIRE |
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