Journal of Energy Bioscience 2025, Vol.16, No.3, 139-150 http://bioscipublisher.com/index.php/jeb 140 This study mainly introduces the latest research results in wheat iron biofortification. The content includes many methods, such as soaking seeds in liquid, spraying fertilizers on leaves, using nanofertilizers, as well as traditional and molecular breeding, gene editing, and using microorganisms to help. We will also evaluate the effectiveness of these methods in improving the iron content, yield and absorption efficiency in wheat. The article will also analyze the actual application of these methods in combination with some real cases, and propose possible future research directions. 2 Iron Deficiency and Public Health Impact 2.1 Epidemiological data: Prevalence of iron deficiency in developing vs. developed nations Iron deficiency is one of the most common nutritional problems in the world today, affecting nearly 2 billion people. It is one of the main causes of many diseases (Zimmermann and Hurrell, 2007). In developing countries, iron deficiency anemia is already very common, especially among children aged 0 to 5 and women of childbearing age (Kumar et al., 2022; Manish, 2025). According to data from the World Health Organization in 2019, about 1.62 billion people suffer from anemia, and most of them are caused by iron deficiency (Manish, 2025). Although the iron deficiency rate in developed countries is lower than that in developing countries, in some countries like the United States, many pregnant women and children still suffer from iron deficiency anemia (Jefferds et al., 2022; Manish, 2025). 2.2 Vulnerable populations: Children, pregnant women, and the elderly Iron deficiency mainly affects children, pregnant women, women of childbearing age and the elderly (Pasricha et al., 2020; Benson et al., 2021; Chouraqui, 2022; Iriarte-Gahete et al., 2024; Manish, 2025). Children and adolescents are in the growth and development stage and need a lot of iron (Chouraqui, 2022). If they do not eat enough, they are prone to iron deficiency. Pregnant women are also prone to iron deficiency or even anemia because their bodies need more iron, which will affect the health of mothers and fetuses (Benson et al., 2021; Manish, 2025). Elderly people and some patients with chronic diseases (such as heart patients) are also common in iron deficiency, which can make symptoms more severe and reduce the quality of life (Von Haehling et al., 2015). 2.3 Consequences: Cognitive impairment, reduced productivity, maternal mortality Iron deficiency not only causes anemia, but also causes many other problems. Children may have slow intellectual development, poor motor skills, poor learning, and reduced resistance (Zimmermann and Hurrell, 2007; Benson et al., 2021; Chouraqui, 2022; Kumar et al., 2022; Bjørklund et al., 2024; Manish, 2025). Adults may feel tired and weak, and their work efficiency will also decrease. If pregnant women are iron deficient, they may have poor pregnancy outcomes, such as a higher risk of death or cognitive problems in their babies after birth (Zimmermann and Hurrell, 2007; Benson et al., 2021). If patients with chronic diseases are iron deficient, their conditions may worsen and recovery will be more difficult (Von Haehling et al., 2015). 2.4 Current interventions and their limitations: Supplementation, fortification, and food diversification There are three common methods now: taking iron supplements, eating fortified foods, and changing the diet structure to consume more iron (Zimmermann and Hurrell, 2007; Chouraqui, 2022; Kumar et al., 2022; Manish, 2025). Iron supplements are effective and are the most commonly used treatment, but taking too much may have side effects, such as stomach discomfort. In addition, when there is inflammation, the body's absorption of iron will also deteriorate (Pasricha et al., 2020; Iriarte-Gahete et al., 2024). Fortified foods, such as iron-added flour and infant formula, are helpful in controlling iron deficiency, but there are still many technical difficulties, such as iron is not easily absorbed by the body (Zimmermann and Hurrell, 2007; Chouraqui, 2022). A diverse diet can also increase iron intake, but in many low-income areas, it is not easy to eat this way, and it is also limited by economic conditions and eating habits (Chouraqui, 2022; Kumar et al., 2022). There are some problems with current testing methods, such as insufficient sensitivity or incomplete data, which also makes it difficult for high-risk groups to be detected in time, thereby delaying intervention (Benson et al., 2021; Jefferds et al., 2022).
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