Bioavailability of Iron by 'Invitro Method' - I - from Selected Foods and Effect of Fortification, Promotors and Inhibitors

Abstract

Iron deficiency anemia is a world wide nutritional problem. The magnitude of this problem is much greater in India than in other developed countries. The Indian diets are based on cereals, pulses, greenleafy vegetables, condiments and spices. Though the grains are fairly good source of iron, the majority of Indians are suffering from iron deficiency anemia. Among the factors which leads to iron deficiency, low availability of iron is considered to be the most important. The basic information on the bioavailability of iron may be provided by the invitro methods.