The efficiency of the iron fortification and the quality control of the final enriched bakery products

Abstract

The study of the food consumption and nutrition contribution of the Moldavian people, realized by the support of UNICEF in spring-autumn 1998, shows that the products used in the nutrition of women aged 18 – 45 years old contained only 28 - 53% of the iron daily amount. A consequence of this deficiency is the prevalence of ferriptive anemia at 47% of children aged 6-12 months and 28% from children aged 1-5 years old, shown by the same study.