Bioavailability of Iron by Invitro Method II-From Selected Foods/Diets and Effect of Processings

Iron deficiency anaemia is a chronic nutritional problem of world wide proportion. In India, among the causative factors of anaemia, dietary iron is of considerable significance. The main sources of iron in the Indian diets are cereals, pulses, vegetables, condiments and spices. Both pulses, and grains are fairly good sources of iron. The prevalence of iron deficiency anaemia therefore in the majority of Indians is paradoxical. The suggestive causes for this situation are a low availability of dietary iron apart from the iron deficiency due to infestations of gastro-intestinal tract and other diseases which either enhance or aggravate the condition.