STRATEGIES FOR THE PREVENTION OF IRON-DEFICIENCY THROUGH FOODS IN THEHOUSEHOLD

Iron deficiency can be caused not only by diets deficient in iron but by poor absorption of available dietary iron. Extrinsically fagging fo ods with radioiron allows the exact measurement of iron absorbed from heme and nonheme iron foods. It has furthered the study of the effect of enhancers and inhibitors of iron absorption. As a result, we have a greater understanding of why iron deficiency and iron deficiency anem ia are prevalent in populations of low socioeconomic status and of whi ch food vehicles and iron compounds are most suitable for iron fortifi cation.