Determination of iron supplementation in food fortification using X-RAY fluorescence technique (EDFRX)

Abstract

Anemia in Brazil is a public health problem due to iron-deficiency. In the last decade, according to National Health Surveillance Agency (ANVISA) several strategies have been adopted for preventing iron deficiency in the Brazilian population, such as, the food fortification. However, this dysfunction is still a public health problem: the prevalence among children under 5 years’ old and pregnant women is in a range of 20-40 %. Recent studies have shown that Fe supplementation still inappropriately used: many foods fortified with iron does not reach the minimum amount or exceed the recommended limit. Among the foods highly consumed by the Brazilian population, wheat flour is a target of nutritional interest (fortified food with Fe). The application of a fast and precise methodology to iron evaluation becomes necessary. In this research various brands commercially available were evaluated using X-ray fluorescence technique (EDFRX). The results obtained show that in some cases it is in disagreement with the established limits.