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vol.32 issue1SALMON: A HEALTH BANQUETIODINE NUTRITION STATUS IN SCHOOL AGE CHILDREN OF AN AREA OF HIGH IODINE INTAKE (CALAMA) COMPARED WITH AN AREA OF NORMAL INTAKE (PUNTA ARENAS) author indexsubject indexarticles search
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Revista chilena de nutrición

On-line version ISSN 0717-7518

Abstract

PIZARRO A, Fernando; OLIVARES G, Manuel  and  KAIN B, Juliana. IRON AND ZINC IN THE DIET OF THE POPULATION OF SANTIAGO. Rev. chil. nutr. [online]. 2005, vol.32, n.1, pp.19-27. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182005000100002.

Iron and zinc deficiency are the most prevalent nutritional deficiencies worldwide. In Chile, only women of fertile age and pregnant women present significant prevalences of iron deficiency anemia. On the contrary, the majority of the population is at risk of zinc deficiency. Furthermore, our country is experiencing an epidemiological transition, in which micromineral deficiencies and chronic non-communicable diseases such as obesity coexist simultaneously. Iron and/or zinc deficiencies could be prevented by dietary improvement, food fortification or supplementation. Food fortification is considered the most practical and sustainable way of preventing micromineral deficiencies. Fortification could be addressed to the entire population (universal), to high risk groups (targeted) or voluntary, in which food producers add micronutrients to processed foods to increase the nutritional value of the products. It is recommended that the foods to be fortified do not contain high amounts of refined carbohydrates so as to prevent an increase in the intake of empty calories. Recently, the efficacy of the voluntary fortification of dairy products, breakfast cereals and non-carbonated non-alcoholic beverages has been demonstrated. These last vehicles may be an alternative to increase zinc intake in our population as well as iron intake in high risk groups such as women of fertile age

Keywords : iron; zinc; fortification; obesity; micronutrients.

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