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Iron fortification of wheat flour: bioavailability studies
Rakhshanda Bilal1, Samina Roohi, Tanvir Ahmad
1Life Science Group, Radiation and Isotope Application Division, Pakistan Institute for Nuclear Science & Technology (PINSTECH), Pakistan Atomic Energy Commission (PAEC), Islamabad, Pakistan.
Food and Nutrition Bulletin
|October 5, 2002
Summary
Iron bioavailability from fortified wheat flour was assessed using in vitro methods. Fortified flour, chapati, and Nan showed increased iron release, with Nan demonstrating the highest bioavailability, suggesting improved fortification strategies.
Area of Science:
- Nutritional Science
- Food Science
- Biochemistry
Background:
- Bioavailability is the fraction of ingested nutrients utilized by the body.
- Iron deficiency is a significant public health concern, particularly in developing nations.
- Wheat flour fortification is a common strategy to improve iron intake.
Purpose of the Study:
- To determine the in vitro bioavailability of iron from fortified wheat flour.
- To evaluate the impact of processing (leavening, fermentation) on iron bioavailability.
- To inform iron fortification strategies in Pakistan.
Main Methods:
- In vitro enzymatic digestion simulating small intestine conditions.
- In vitro fermentation simulating colon conditions using human fecal inoculum.
- Iron quantification using atomic absorption spectrometry (AAS) after pepsin digestion and dialysis.
- Analysis of fortified wheat flour, leavened chapati, and Nan.
Main Results:
- Higher iron release was observed from fortified wheat flour (4.6%), leavened chapati (6.8%), and Nan (15.1%) compared to unfortified controls.
- In vitro digestion and fermentation processes enhanced iron release.
- Processing methods significantly influenced the in vitro bioavailability of iron.
Conclusions:
- Wheat flour fortification with ferrous sulfate can improve iron bioavailability.
- Leavening and fermentation processes enhance iron release from fortified wheat flour.
- The findings support the development of effective iron fortification strategies for wheat products in Pakistan.