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Food Based Approaches To Control Anemia

Food Based Approaches To Control Anemia. Penelope Nestel MGL Project. Options. Food fortification Restoration: Addition of micronutrients to the level naturally found in the food Fortification: Addition of micronutrients to food, regardless of whether they occur naturally in the food

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Food Based Approaches To Control Anemia

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  1. Food Based Approaches ToControl Anemia Penelope Nestel MGL Project

  2. Options • Food fortification • Restoration: Addition of micronutrients to the level naturally found in the food • Fortification: Addition of micronutrients to food, regardless of whether they occur naturally in the food • Household level food-related changes • Biotechnology

  3. Goal To reduce the prevalence of iron deficiency by correcting inadequate intakes of bioavailable iron (and other micronutrients)

  4. Fortificants & Vehicles for Anemia Control • Fortificants • Iron (various forms) + vitamin C as an absorption enhancer • Folate • B-complex (notably riboflavin or B2) • Retinol • Vehicles • Cereal flours • Sugar • Condiments • Complementary foods • Milk • Fortificant + Vehicle = Sensory issues

  5. The Evidence for Anemia Control: Staple foods

  6. The Evidence for Anemia Control: Complementary foods supplements (CFS)

  7. Conclusion Only water soluble compounds added to condiments have been demonstrated to be efficacious in staple foods CFS have been shown to be efficacious for treating anemia

  8. Household Level Food-Related Changes • Increase consumption meat, poultry, and fish • Include fruit or other vitamin C-rich foods with a meal • Modify food preparation and processing procedures to reduce phytate levels • Avoid tea within 2 hrs of meals • Distribute Fe-rich food sources more equitably within households

  9. Biotechnology Develop or select varieties with • high levels of Fe (and other micronutrients) • decreased phytate content

  10. Challenges for Africa • Integrate food-based approaches with public health approaches • Identify and promote the use of centrally processed foods that can be fortified with Fe • Reduce the amount of dietary Fe absorption inhibitors • Make Fe- and ascorbate-rich foods more affordable • Expand the seasonal availability of ascorbate-rich foods • Change intra-household food behaviors • Develop/select new Fe-rich crop varieties that maintain yield levels and do not increase risk of plant diseases

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