Introduction
IRON DEFICIENCY ANEMIA, DISEASES, IRON DEFICIENCY
Iron deficiency anemia is a global problem affecting 2 billion people worldwide, particularly women and children [Biofortification is the process of increasing the density of micronutrients in food crops through conventional plant breeding, agronomic practices, or genetic modification [Potatoes are the fourth most important crop in Latin America, where 57 million people suffer from iron deficiency [For >18 y, the International Potato Center (CIP) has been using conventional breeding methods to develop iron-biofortified potatoes to help reduce iron deficiency. Iron-biofortified potatoes contain around 50% more iron than the current varieties grown in target countries and can withstand major potato pests and diseases. They have a yield similar to most commercial potato varieties and satisfy the preferences of farmers and consumers [The nutritional value of iron in potatoes is not widely recognized because when compared with legumes and cereals, the amounts are low. However, potatoes contain significant amounts of ascorbic acid, a promoter of iron absorption together with low levels of phytate, an inhibitor of iron absorption [The aim of this study was to assess iron bioavailability from a yellow-fleshed iron-biofortified potato compared with a yellow-fleshed commercial potato variety by measuring iron absorption from stable isotope incorporation into erythrocytes after consumption of multiple isotopically labeled test meals.