ReviewFoods (Basel, Switzerland)2020
Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed, 62 citations in OpenAlex.
- Valorization of Animal-Derived By-Products Through Microencapsulation of Heme and Non-Heme Iron by Vacuum Foam Drying: Development of Functional Gummy Candies.Molecules (Basel, Switzerland) · 2026Article
- Nanotechnology-driven biofortification of Fe, Zn, and Se in edible plants.Journal of nanobiotechnology · 2025Review
- Boosting nutritional value: the role of iron fortification in meat and meat products.Biometals : an international journal on the role of metal ions in biology, biochemistry, and medicine · 2025Review
- Iron Deficiency Anemia and Associated Factors During Pregnancy: A Longitudinal Study of Women Attending Antenatal Care Facility in Nigeria.Journal of chiropractic medicine · 2025Article
- Assessment of macro, trace and toxic element intake from rice: differences between cultivars, pigmented and non-pigmented rice.Scientific reports · 2024Article
- Recent Trends in Cereal- and Legume-Based Protein-Mineral Complexes: Formulation Methods, Toxicity, and Food Applications.Foods (Basel, Switzerland) · 2023Review
- Seaweeds and Corals from the Brazilian Coast: Review on Biotechnological Potential and Environmental Aspects.Molecules (Basel, Switzerland) · 2023Review
- The potential of bamboo seeds for natural biofortification of dietary zinc and iron.NPJ science of food · 2023Article
- The In Vitro Simulated Gastrointestinal Digestion Affects the Bioaccessibility and Bioactivity ofFoods (Basel, Switzerland) · 2023Article
- Does sourdough bread provide clinically relevant health benefits?Frontiers in nutrition · 2023Review
- Iron Absorption: Factors, Limitations, and Improvement Methods.ACS omega · 2022Review
- Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food.Frontiers in nutrition · 2022Article
- CRISPR-Based Genome Editing for Nutrient Enrichment in Crops: A Promising Approach Toward Global Food Security.Frontiers in genetics · 2022Review
- An Experimental Evidence on Public Acceptance of Genetically Modified Food through Advertisement Framing on Health and Environmental Benefits, Objective Knowledge, and Risk Reduction.International journal of environmental research and public health · 2021Article
- Microbial-Assisted Wheat Iron Biofortification Using EndophyticFrontiers in nutrition · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Iron deficiency remains one of the main nutritional disorders worldwide and low iron intake and/or bioavailability are currently the major causes of anemia. To fight this public health problem, the scientific challenge is to find an iron form with sufficient bioavailability to increase its levels in humans through food fortification. In turn, biofortification appears as a comparatively advantageous and bearable strategy for the delivery of vitamins and other micronutrients for people without access to a healthy and diverse diet. This approach relies on plant breeding, transgenic techniques, or agronomic practices to obtain a final food product with a higher iron content. It is also known that certain food constituents are able to favor or inhibit iron absorption. The management of these compounds can thus successfully improve the absorption of dietary iron and, ultimately, contribute to fight this disorder present all over the world. This review describes the main causes/manifestations of iron-deficiency anemia, forms of disease prevention and treatment, and the importance of a balanced and preventive diet. A special focus was given to innovative food fortification and biofortification procedures used to improve the iron content in staple food crops.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.