Iron fortification of staple foods, such as milk powders or cereals, offers a scalable approach to IDA prevention. Fortified powders often combine iron with enhancers like ascorbic acid (vitamin C) or NaFeEDTA to counteract inhibitors (e.g., phytates) and improve absorption. A 2023 trial in Mexico demonstrated that distributing iron-fortified milk (5.28 mg Fe/day) reduced anaemia prevalence from 44.5% to 4.0% in children over 12 months. Similarly, fortified water systems using sponge iron and ascorbic acid leached bioavailable Fe²⁺, providing 12 mg Fe/day at minimal cost—a promising model for schools or refugee camps.
Fortified powders are particularly advantageous for women and children due to their ease of integration into existing diets. For instance, lipid-based nutrient supplements (LNS) fortified with iron and micronutrients have improved haemoglobin levels in pregnant women by 8–12% in trials. However, challenges persist, including sensory changes (metallic taste), stability issues, and equitable distribution in remote areas.
Comparative Advantages and Synergies
While camel milk provides a natural, nutrient-rich option, iron-fortified powders offer standardized dosing and broader reach. Camel milk’s inherent vitamin C and lactoferrin eliminate the need for synthetic enhancers, making it a holistic choice. Conversely, fortified powders can be tailored to address regional deficiencies—e.g., adding vitamin B₁₂ in vegetarian populations or combating hookworm-related anaemia with anti-parasitic agents.
Synergistic strategies could maximize impact:
- Complementary Use: Camel milk could serve as a base for fortification, leveraging its natural enhancers to boost iron absorption from added compounds.
- Community Programs: Pairing camel milk distribution with fortified powder schemes in schools or prenatal clinics ensures multiple exposure points.
- Education Initiatives: Training communities to combine locally available vitamin C-rich foods (e.g., citrus) with fortified products enhances adherence and efficacy.
Challenges and Future Directions
Both strategies face logistical and socioeconomic hurdles. Camel milk production remains low (1.5 gallons/day per camel) and costly due to limited mechanization. Fortified powders require robust supply chains and quality control to prevent contamination—a significant risk in unpasteurized products. Cultural preferences also play a role; camel milk’s salty taste may deter new consumers, while fortified products must align with local culinary practices.
Future research should prioritize:
- Bioavailability Studies: Direct comparisons of camel milk versus fortified powders in diverse populations.
- Cost-Effectiveness Analyses: Evaluating long-term sustainability in public health systems.
- Innovative Delivery Models: Mobile fortification units or camel milk cooperatives to enhance accessibility.
Glossary of Technical Terms
- Anaemia: A condition marked by insufficient red blood cells or haemoglobin, impairing oxygen transport 2.
- Haemoglobin: An iron-containing protein in red blood cells that carries oxygen 1.
- Bioavailability: The proportion of a nutrient absorbed and utilized by the body 3.
- Lactoferrin: An iron-binding protein in milk with antimicrobial and immune-modulating properties 6.
- Ascorbic Acid (Vitamin C): Enhances non-hemi iron absorption by reducing Fe³⁺ to Fe²⁺ 13.
- Iron Deficiency (ID): Depleted body iron stores, preceding anaemia 2.
- Fortification: Adding nutrients to food products to address dietary deficiencies 5.
- NaFeEDTA: A stable, bioavailable iron compound used in food fortification 13.
References
- Gebreyohannes, A., & Gashu, D. (2021). Level of haemoglobin among cow milk and camel milk consuming young children: A comparative study. PLoS ONE, 16(3), e0247572.
- Domellöf, M., & Braegger, C. (2022). Dietary approaches to iron deficiency prevention in childhood. Nutrients, 14(8), 1604.
- Konuspayeva, G., & Faye, B. (2021). Camel milk: Nutritional composition, therapeutic properties. Veterinary Medicine International, 14(12), 3164–3180.
- Villalpando, S., et al. (2023). Effectiveness of iron-fortified milk distribution in Mexico. American Journal of Clinical Nutrition, 117(2), 301–310.
- Suliman, G. M., et al. (2024). An updated review of camel milk. Journal of Dairy Science, 107(1), 1–15.
- Muleta, D., et al. (2021). Camel milk consumption and anaemia prevalence in Ethiopian children. Nutrition, 86, 111170.
- Rathore, R., et al. (2024). Anaemia prevalence among camel milk consumers in Rajasthan. Indian Journal of Medical Specialities, 15(1), 31–34.
- Sakandar, H. A., et al. (2018). Camel milk and its health claims. Progress in Nutrition, 20(1-S), 15–29.
- Healthline. (2025). Benefits and downsides of camel milk. Retrieved May 25, 2025. 12
- Noubactep, C., et al. (2023). Iron-fortified water for anaemia prevention. Scientific Reports, 13, 13565.
By integrating camel milk’s natural advantages with the scalability of fortified powders, policymakers and health practitioners can design context-specific interventions to reduce the global burden of anaemia.
