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Abstract
Iron fortified foods is considered by selected group of nutritionists as
a cost-effective and long-term strategy to combat iron deficiency anemia.
Such program was adopted and applied during last decades in different
countries for certain varieties of bakeries especially breads. This concept was also recommended and supported by certain health authorities. However, their opponents on the other side presented different views and
proofs warning seriously against iron toxicity and its consequences. Ten
years ago, Egyptian Ministry of Education, through its distributed
institutes had adopted iron fortification program for different sectors of
students especially of young ages. It presented this in the form of iron
fortified biscuits supplemented daily to students. Till now, this program
was not evaluated properly for such dietary modification. Chronic iron overload in subsequent to iron deposition in tissues
and organs can affect different pathological conditions like hereditary
hemochromatosis; a common inherited metabolic disorder due to
increased intestinal iron absorption, deposition in parenchymal cells
particularly the liver, additionally defective erythropoiesis, chronic liver
disease and repeated red blood cells transfusion. The last case can be
demonstrated in thalassemia, sickle cell anemia and glucose-6-phosphate
dehydrogenase (G-6-p DH) deficiency.