Using modern sophisticated stable isotope techniques, Mishaan et al have
clearly demonstrated bioavailability of iron and zinc from a multiple
micronutrient-fortified beverage in 6- to 9-year-old Peruvian children.1
Absorption of iron was in the range of 10% whether the beverage was ingested
with food or between meals, and absorption of zinc was ~23% independent of the
concurrent ingestion of food. The results of the study are important because
this fortified beverage provides another option for preventing iron and zinc
deficiencies.
The international focus on prevention of iron deficiency is not surprising2;
iron deficiency is the most prevalent nutritional deficiency in the world today,
and through its impact on the myelination of the developing central nervous
system, infants and young children with iron deficiency are likely to manifest
impaired motor, cognitive and socio-emotional development. When these children
enter school, they are more likely to fail grades and manifest behavioral
problems. …
