Iron Deficiency Anemia: Cause, Plant Based Iron, Fortification and Impact on Lifestyle and Socioeconomic Parameters

Abstract

Micronutrient deficiency is prevelant in both high income and low-income countries globally causing major health issues, especially iron deficiency which causes hypoproliferative microcytic anemia. Iron deficieny anemiais effecting more than two billion population on earth especially pregnant woman, infants and woman of reproductive. Iron plays a key role in the formation of red blood cells and reactions occurring in the human body. Food is one of the best and safe options to prevent and cure iron deficiency anemia. In the present study, we highlighted different foods with special reference to plant-based foods for the treatment and prevention of iron deficiency anemia. Literature revealed that major cereal flours, cumin seeds, green leafy vegetables, moringa leaves, papaya with supplements, beet root, apples, pomegranate, bael, sugar molasses and berries are best sources of iron due to presence of ascorbic acid. Prebiotics and probiotics fortification can also increase the iron absorption in the gut by providing optimum pH for absorption. In addition to change in dietary patterns, fortification of major crops, flours and salt should be made mandatory by as in many countries. Moreover, Iron fortified formulas, complementary food, beverages, baked items (cookies) and confectionary are best ways to prevent and cure iron deficiency anemia in children and adults. Similarly, sugar molasses from sugar industry is one of the superabundant sources of iron which can be used as supplement for value addition. However, human research is required to check the efficacy of fortified products to prevent iron deficiency anemia in future generations.