Biofortification describes the process of improving the nutritional quality of food crops through agronomic practices, conventional plant breeding, or modern biotechnology. Compared to non-biofortified crops, biofortified crops contain higher levels of a single or multiple nutrients while largely maintaining their original chemical and physical properties. Nutrients available from biofortified crops that have been released and/or are available to farmers in different countries include: iron (beans, cowpea, irish potato, lentil, pearl millet, sorghum), vitamin A (banana/plantain, cassava, maize, pumpkin, sweet potato), zinc (cowpea, lentil, maize, rice, sorghum, wheat). However, this selection is growing as different crop-nutrient combinations are being identified and evaluated.
Iron Biofortification Interventions to Improve Iron Status and Functional Outcomes
Systematic Review published by The Proceedings of the Nutrition Society in
This systematic review was conducted to evaluate the evidence of the efficacy of iron biofortification interventions on iron status and functional outcomes. Five studies from 3 randomized efficacy trials (rice, pearl millet, beans) conducted in India, the Philippines, and Rwanda were included. Findings suggest that iron biofortification is an…
Iron Interventions for Women and Children in Low-Income Countries
Literature Review published by The Journal of Nutrition in
This review highlights how iron interventions might be positioned within four global health initiatives: making pregnancy safer, saving newborn lives, infant and young child feeding, and fortification.