Fortified biscuits with iron: Nutritional aspects and their impact on hemoglobin levels

Guillén-Sánchez J.S.; Gasco-Tarrillo G.R. · Revista Chilena de Nutricion (2024) · DOI: 10.4067/s0717-75182024000500401

Resumen

This study aimed to assess the impact of iron fortification in biscuits on nutritional and sensory characteristics, as well as on the hemoglobin levels of consumers. A systematic search strategy was employed to review the literature in Scopus and Web of Science databases, resulting in the identification of 135 articles. These were exported in comma-separated values (CSV) format and selected according to the PRISMA methodology. A bibliometric analysis was conducted using Vosviewer software version 1.6.20, highlighting the temporal evolution of publications and international collaboration. Sixty percent of the studies utilized non-heme iron, derived from legumes and medicinal plants, for the formulation of biscuits. This approach enhanced the content of vitamins, fiber, and minerals, and provided superior flavor and texture compared to heme iron biscuits. It was observed that consuming these biscuits for more than four weeks could double hemoglobin and ferritin levels in the blood, offering significant health benefits, particularly for populations with nutrient deficiencies. Overall, iron fortification has a positive impact on improving nutritional status, particularly among vulnerable groups such as children and pregnant women.

Instituciones: Universidad César Vallejo