Estimation of Iron Content and Its Contribution in Iron-Fortified Food Products Consumed by School Children in Sri Lanka

• Published in: Journal of food quality Vol. 2020; no. 2020; pp. 1 - 8
• Main Authors: Silva, A. Buddhika G., Jayatissa, Renuka, Gunawardana, D., Perera, D. Ruwani G.
• Format: Journal Article
• Language: English
• Published: Cairo, Egypt Hindawi Publishing Corporation 2020; Hindawi; John Wiley & Sons, Inc; Hindawi Limited; Hindawi-Wiley
• Subjects: Age groups; Anemia; Cereal products; Cereals; Children & youth; Elementary school students; Food fortification; Food products; Food quality; Girls; Iron; Milk; Population; Schools; Statistical analysis; Sri Lanka; United Kingdom; United States > US
• ISSN: 0146-9428; 1745-4557
• DOI: 10.1155/2020/6079379

Iron fortification is an effective strategy that can be implemented to ensure supply and intake of iron for the public at large. Even though iron-fortified foods are widely available in the Sri Lankan market, the quantification of iron in those foods is not under the regulations of the food authorities in Sri Lanka. Therefore, this study aims to quantify the concentration of iron in selected iron-fortified foods available in the local market and determine their contribution to the recommended daily allowances (RDA) per serving. The iron content in most popular powdered milk, biscuits, and breakfast cereals among the children of 15-16 years in Horana Divisional Secretariat was analyzed using atomic absorption spectroscopy, and its contribution to RDA was calculated. The average iron values of iron-fortified milk powder (IFMP), iron-fortified biscuit (IFB), and iron-fortified breakfast cereals (IFBC) were found to be 18.08 ± 9.53, 7.88 ± 0.07, and 17.78 ± 7.47 mg/100 g, respectively. The average estimated daily intake (EDI) per serving of IFMP, IFB, and IFBC was 3.61 ± 1.75, 2.13 ± 0.06, and 5.60 ± 1.45 mg, respectively. The highest contribution to the RDA can be obtained by a single serving of IFBC. Only less than half of the tested products have compatible iron levels with their labeled information. Iron-fortified foods which were studied have a high amount of iron, and they can make from 5% to 35% contribution to RDAs in young children, adolescents, and adults even by a single serving.