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

  • José A. G. ArêasEmail author
  • Raquel de Andrade Cardoso-Santiago
  • Regilda Saraiva dos Reis Moreira-Araújo
Chapter
Part of the Nutrition and Health book series (NH)

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.

Keywords

Bovine lung Bioavailable iron Enriched food Nutritional intervention Anaemia 

Abbreviations

Hb

Haemoglobin

W/A

Weight for age

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • José A. G. Arêas
    • 1
    Email author
  • Raquel de Andrade Cardoso-Santiago
    • 2
  • Regilda Saraiva dos Reis Moreira-Araújo
    • 3
  1. 1.Department of NutritionUniversity of São PauloSão PauloBrazil
  2. 2.Faculdade de NutriçãoUniversidade Federal de GoiásGoiâniaBrazil
  3. 3.Departamento de NutriçãoUniversidade Federal do PiauíTeresinaBrazil

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