More than two billion people are affected by micronutrient deficiency worldwide. Inadequate intake of nutrients such as iron, vitamin A, and vitamin D can increase the risk of anemia, blindness, and cognitive defects.
A popular solution for ensuring a micronutrient-rich diet is the fortification of staple foods, such as the addition of folic acid into flour or iodine into salt. However, in places where micronutrient deficiency is more common, such as West Africa, fortifying flour or salt can be ineffective.
In this region, food is often prepared through lengthy boiling or baking, which causes micronutrients mixed with staple foods to degrade before they are consumed. Under heat, vitamin A is prone to oxidation that renders the molecule inactive. Iron, which is relatively stable, binds other molecules under high temperatures and can disrupt their structure, changing the taste of the food...
Would you like to access the complete CEP News Update?
No problem. You just have to complete the following steps.
You have completed 0 of 2 steps.
-
Log in
You must be logged in to view this content. Log in now.
-
AIChE Membership
You must be an AIChE member to view this article. Join now.
Copyright Permissions
Would you like to reuse content from CEP Magazine? It’s easy to request permission to reuse content. Simply click here to connect instantly to licensing services, where you can choose from a list of options regarding how you would like to reuse the desired content and complete the transaction.
