Control of iron deficiency

Research was completed in a number of areas. Studies of factors affecting iron bioavailability of food were designed in order to complete evaluation of the effect of soy products in reducing the bioavailability of nonheme iron. Studies of iron availability from diets in developing countries were extended by measuring the availability of iron from two types of sorghum and a number of legumes. With reference to the development of fortification systems, studies on the availability of fortification iron added to rice prior to cooking were completed, and a pilot study was undertaken using iron incorporated into a hydrodynamically balanced compound that allows delayed release to occur in the gastrointestinal tract. The bulk of this progress report is contained in 2 appendices, one giving a detailed description of 9 iron absorption studies and the other listing publications. Dissemination and utilization of research results has been through formal presentations and scientific publications.