Currently, in the development of food technologies, an urgent issue is the creation of biologically complete food products. It is well-known that deficiency to various elements has noticeable effects on human health. One of these areas is devoted to solving the problem of preventing iron deficiency states that arise due to iron deficiency in the diet. Iron deficiency and iron deficiency anemia are common medical conditions worldwide. The analysis of statistics and the accumulation of new scientific facts about the pathological processes associated with iron deficiency provide grounds for confirming the fact that the fight against this phenomenon is an actual process. Current strategies for the prevention of this condition, one way or another related to food. The analysis of scientific publications made it possible to identify the main food-based intervention strategies: food and nutrition education with food diversification, biofortification, iron supplementation, iron fortification of certain foods and food-to-food fortification. Finally, we discuss these strategies for prevention of iron deficiency.