Ferrous fumarate, an alternative for food fortification.

 

Did you know that iron deficiency is one of the main nutritional problems in Latin America?

Iron deficiency anemia is the most noticeable of the three major micronutrient problems in Latin America. It is the only one common to both industrialized and developing countries, and of the three, it is the most difficult to control. For this reason, the FAO and the World Health Organization have strategic programs to significantly reduce its prevalence rather than eliminate it. Iron nutrition is more complex than that of other nutrients. Dietary iron comes in two main forms, heme iron and non-heme iron, which are not absorbed and utilized equally. Various dietary compounds adversely affect iron absorption in the intestines, and other substances like vitamin C enhance its absorption. Unlike iodine and vitamin A deficiencies, iron losses are due to a very common parasitic infestation: ancylostomiasis. Approximately 800 million people worldwide, especially in developing countries, have Ancylostoma duodenale and are at risk of iron deficiency because the parasite causes blood and iron loss. Schistosomiasis is another parasitic disease that causes blood loss and, therefore, iron loss in urine or feces. Infections also contribute to iron deficiency, but they are not as frequent or significant as ancylostomiasis. Therefore, the treatment and control of ancylostomiasis and schistosomiasis infections are an important part of the strategy to combat iron deficiency in many tropical and subtropical countries. This factor is considered in the section on public health actions.

Did you know that as an alternative to iron deficiencies, there are measures for fortifying foods with iron?

Fortifying a wide variety of foods with iron is feasible and has been used for many decades. In industrialized countries, many commercial food products are enriched with iron, especially cereal products. Unfortunately, fortification is much less used in developing countries, where iron deficiency is quite common. Fortification is a very important strategy for controlling iron deficiency in almost all Latin American countries, and that is why all governments have currently included it in their public health policies. Iron is not an easy nutrient to add to foods in a form that is well-utilized and does not alter the quality and taste of the food. The difficulty lies in finding an iron salt that is adequately absorbed and does not affect the taste, color, or other attributes of the fortified food. The products that are currently regulated and must be fortified include wheat, wheat flour and bakery products, rice, corn flour, salt, sugar, condiments (such as fish sauce), and processed foods, such as fortified milk or dairy products.

In this regard, as raw material manufacturers, how can we help with iron alternatives?

There are several sources of iron used for iron fortification, such as ferrous sulfate, which is inexpensive and well-absorbed but generates some residues in the food matrix and causes some flavor and color changes in the food, which is why it cannot be used in many formulations. Ferric phosphate does not have these negative effects but is poorly absorbed. Sodium iron EDTA (ethylenediaminetetraacetate) also has some interactions with food and leaves an aftertaste when used. For this reason, and in order to deliver raw materials to the market that offer health benefits, have better attributes in the technological function they fulfill, be available for use, and provide the industry with innovative alternatives that add value to their products, ADDIMENTUM has introduced ferrous fumarate for food fortification to the market. The benefits of fortification with ferrous fumarate are: - High and controlled solubility in the person who ingests it, allowing for better bioabsorption of the compound. - Greater bioavailability in the body compared to ferrous sulfate, except in people with low gastric acid concentration. - Low interaction with the food matrix, resulting in fewer alterations in the sensory and textural profile of foods in their formulation. Due to its high purity and its benefits in food fortification, ferrous fumarate is an excellent alternative to the conventional use of other iron salts such as ferrous sulfate. If you would like a sample of our solution and technical support in the process, click here to contact our advisors. Reference source: FAO.

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