Preventing anemia

Prepared Foods, April, 2004

Iron-deficiency anemia is probably the most prevalent nutritional deficiency in the world. A reduced amount of oxygen in the blood can result in symptoms such as fatigue, dizziness, brittle nails and a general feeling of weakness. Children and pregnant women undergo periods of rapid growth. The diet should supply enough iron to facilitate the increased need for red blood cells.

There is growing evidence to show that even mild iron-deficiency anemia in children causes retarded physical and mental development that may be irreversible. Iron fortification can be applied, for example, in juices, fruit dairy drinks and infant foods. PURAMEX[R] FE, ferrous lactate, has proven to be a very suitable additive because of its high iron content, high bioavailability and light powder color. GLUCONAL[R] FE, ferrous gluconate, has good solubility properties and a very neutral taste. Formulations combining iron with vitamin C have the extra benefit of enhanced iron absorption. Purac America, 847-634-6330, www.purac.com

Recommended Daily Intakes (mg)

             Asia-Pacific      Europe         U.S.

Calcium      400-1,000 (1)    800-1,000    1,000-1,100
Magnesium       300-400        300-400       250-400
Iron             12-18          15-18         14-18
Zinc             10-15          15-18         14-18
Potassium      3,500 (2)      3,500 (2)     3,500 (2)

(1) 400 India, 1000 New Zealand/Australia

(2) General recommendation, no RDI has been officially established

Source: Purac