Background: The utility of iron fortification of food to improve iron deficiency, anemia, and biological outcomes is not proven unequivocally.
Objectives: The objectives were to evaluate (1) the effect of iron fortification on hemoglobin and serum ferritin and the prevalence of iron deficiency and anemia, (2) the possible predictors of a positive hemoglobin response, (3) the effect of iron fortification on zinc and iron status, and (4) the effect of iron-fortified foods on mental and motor development, anthropometric measures, and infections.
Design: Randomized and pseudorandomized controlled trials that included food fortification or biofortification with iron were included.
Results: Data from 60 trials showed that iron fortification of foods resulted in a significant increase in hemoglobin (0.42 g/dL; 95% CI: 0.28, 0.56; P
Conclusion: Consumption of iron-fortified foods results in an improvement in hemoglobin, serum ferritin, and iron nutriture and a reduced risk of remaining anemic and iron deficient.
Gera, T.; Sachdev, H.S.; Boy, E. Effect of iron-fortified foods on hematologic and biological outcomes: systematic review of randomized controlled trials. American Journal of Clinical Nutrition (2012) 96 (2) 309-324. [DOI: 10.3945/ajcn.111.031500]