Iron deficiency – is there a role for the food industry?

Summary Iron deficiency is one of the most common nutritional deficiencies worldwide, in both developing and developed regions. Although the aetiology of iron deficiency and resultant anaemia may be multifaceted, inadequate iron intakes, poor iron absorption and disease status may all be underlying causes. Whilst nutrition and supplement interventions may go some way towards improving iron status in ‘at‐risk’ populations, their efficacy can be questioned. New approaches, including food‐based strategies, may be an alternative means of improving the iron status and health of the public sectors. Economically, food‐based approaches may also be more cost‐effective than iron supplements. This paper aims to discuss how the food industry may play an important role in improving the iron status of public sectors, helping to prevent iron deficiency and need for tablet‐based iron supplements.