Characteristics of iron-containing dietary products on the Serbian market
2023
Zrnić, Ćirić Milica | Mijović, Magdalena | Vidović, Bojana
Iron deficiency is one of the most common nutritional deficiencies that can lead to anemia. Children and adolescents, women in the reproductive period, pregnant women, regular blood donors, vegetarians and vegans, and people with gastrointestinal disorders have an increased risk of developing iron deficiency. For these population groups, regular monitoring of iron status and, if necessary, additional iron supplementation is important. The aim of the study was to make an overview of available iron-containing dietary products (food supplements and foods for special medical purposes) in the Serbian market. 44 iron-containing dietary products, 33 food supplements, and 11 foods for special medical purposes were selected for analysis. The composition, chemical sources, and content of iron and other vitamins/minerals, as well as the recommended dosage and dosage form, were evaluated based on the information from product labels. Capsules are the most predominant dosage form (41%). Iron(III)-pyrophosphate (34%) and iron(II)-bisglycinate (25%) are the most common chemical sources of iron. Most products (75%) provided between 50 and 150% nutritional reference value (NRV), while 91% of foods for special medical purposes contained more than 150% of the NRV for iron. Most of the analyzed products were multicomponent (91%), indicating the importance of other micronutrients in preventing anemia and improving iron status. Among them, vitamin C (71%), folic acid (61%), and vitamin B12 (59%) were predominant. Adequate selection of the type, as well as counseling on proper consumption of iron-containing products, is important to ensure the rational and safe use of these products.
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