Impact of oil fortification with iron in the prevention of anemia-A systematic review.

Abstract

Micronutrient malnutrition has gained its significant influence on public health and a role in the worldwide disease burden in recent years. Through fortification, the nutritional profile of staple foods is enhanced, making them more nutritious and beneficial for consumption. This systematic review aims to assess the impact of oil fortification with iron in anemia prevention. Electronic search through five databases and additional resources was performed by using the appropriate keywords. Out of 13,948 records that were identified, one double-blind randomized controlled trial done among Swiss women met eligibility criteria. Selected study focused on women aged between 18 and 40 years with low serum ferritin, evaluating the impact of iron-fortified low-fat margarine. This study is registered in PROSPERO (CRD42023420044). Intervention showed an increase in body iron stores with both compounds, namely, sodium iron ethylenediaminetetraacetate (NaFeEDTA) and micronized ground ferric pyrophosphate (MGFePP); however, NaFeEDTA fortification demonstrated a two to three times greater impact compared to MGFePP fortification. Findings suggest that fortification, specifically with certain iron compounds, can be a useful tactic for enhancing iron status, particularly in people with low iron stores. The only included study under this review revealed that adding iron to low-fat margarine helped boost iron levels in women with low blood iron. Findings revealed that oil fortification with NaFeEDTA showed superior efficacy over MGFePP. Further research is warranted to investigate the feasibility of fortifying edible oils with iron, exploring reasons for both potential success and challenges, thus curbing the public health issue of iron deficiency.