Comparative assessment and suitability of iron and the nutritional composition of fortified foods for young children

Abstract

Aim:

To assess the suitability of iron content and the nutritional benefits of selected fortified food products marketed for 4–8 year old children in Oman.

Methods:

Forty-five fortified foods, which are available in Omani markets, were classified into four groups based on food type and composition: ready-to-eat (RTE) breakfast cereals (two groups), malted milk drinks and milk powder formulas. The nutrition panel displayed on the products’ outer package was used as a source of content values for iron and other nutrients.

Results:

Among the selected products, malted milk drinks contain a significant (p < 0.001) amount of iron that is 6.2±3.1 mg per 30 g serving (recommended daily intake for children 4–8 years old is 10 mg). The way selected products are served, with milk or water, could have a significant impact on the iron absorption and bioavailability, which is influenced by the presence of calcium and vitamin C. The values recorded from malted milk drinks and milk powder formulas were shown to have vitamin C to iron ratios of 3:1 and 8:1, respectively. Such ratios are reportedly effective in reversing the negative effect of calcium on iron absorption. Iron-fortified foods contain low to moderate amount of iron per serving and are considered more nutritious when compared to iron supplements.

Conclusion:

Iron-fortified foods can be conditionally useful to prevent or restore iron deficiency but not be relied on as an only source of iron. Hence these products must be consumed as a part of a healthy diet plan.