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Fortified Food Made from Animal Products: From Product Design to Nutritional Intervention

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Handbook of Food Fortification and Health

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Abstract

The development of a fortified food based on bovine lung as an iron source with the grains chickpea and corn as a matrix is described. This was achieved through texturization by extrusion cooking, which did not affect the original superior bioavailability of iron and resulted in a ready-to-eat product suitable for nutritional intervention to combat anaemia. The product was tested and was highly acceptable and remarkably efficient in decreasing anaemia among school children in poor areas in Brazil. This ready-to-eat product was able to reduce the initial anaemia prevalence from more than 60 % of the examined children to around 11 % after a 2-month intervention and met 30 % of the children’s daily iron needs. This chapter describes the steps involved in this design and the results obtained in the tested population.

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Abbreviations

Hb:

Haemoglobin

W/A:

Weight for age

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Author information

Authors and Affiliations

  1. Department of Nutrition, University of São Paulo, Av. Dr. Arnaldo, 715, São Paulo, 01246-904, Brazil

    José A. G. Arêas

  2. Faculdade de Nutrição, Universidade Federal de Goiás, Rua 227 sn, qd 68, Setor Leste Universitário, 74605-080, Goiânia, Goiás, Brazil

    Raquel de Andrade Cardoso-Santiago

  3. Departamento de Nutrição, Universidade Federal do Piauí, Campus Ministro Petrônio Portella, S/N. Bloco 13, Bairro Ininga, 64049-550, Teresina, Piauí, 64090-095, Brazil

    Regilda Saraiva dos Reis Moreira-Araújo

Authors
  1. José A. G. Arêas
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  2. Raquel de Andrade Cardoso-Santiago
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  3. Regilda Saraiva dos Reis Moreira-Araújo
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Corresponding author

Correspondence to José A. G. Arêas .

Editor information

Editors and Affiliations

  1. Diabetes and Nutritional Sciences, School of Medicine, King's College London, 150 Stamford Street, London, SE1 9NH, United Kingdom

    Victor R. Preedy

  2. University Hospital Lewisham, Department of Gastroenterology, Department of Gastroenterology, Kings College Hospital, London, SM68SU, United Kingdom

    Rajaventhan Srirajaskanthan

  3. Department of Biomedical Sciences, School of Life Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, United Kingdom

    Vinood B. Patel

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Arêas, J.A.G., de Andrade Cardoso-Santiago, R., Moreira-Araújo, R.S.d.R. (2013). Fortified Food Made from Animal Products: From Product Design to Nutritional Intervention. In: Preedy, V., Srirajaskanthan, R., Patel, V. (eds) Handbook of Food Fortification and Health. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7110-3_3

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  • DOI: https://doi.org/10.1007/978-1-4614-7110-3_3

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  • Publisher Name: Humana Press, New York, NY

  • Print ISBN: 978-1-4614-7109-7

  • Online ISBN: 978-1-4614-7110-3

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