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Iron absorption from fortified flat breads.

M el Guindi1, S R Lynch, J D Cook

  • 1Department of Medicine, University of Kansas Medical Center, Kansas City 66103.

The British Journal of Nutrition
|March 1, 1988
PubMed
Summary
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Iron absorption from fortified bread was low in Egyptian Baladi bread due to high-extraction flour. Adding EDTA to flour before baking significantly improved iron availability from this bread.

Area of Science:

  • Nutritional science
  • Food chemistry

Background:

  • Iron fortification is crucial for public health, especially in regions with high iron deficiency.
  • Bread is a common staple food suitable for fortification.
  • Factors influencing iron bioavailability from fortified foods require investigation.

Purpose of the Study:

  • To evaluate the iron absorption from various fortified bread products.
  • To investigate the impact of bread type, specifically Egyptian Baladi bread, on iron bioavailability.
  • To explore methods for enhancing iron absorption from high-extraction flour breads.

Main Methods:

  • Radio-iron absorption measurements were conducted in healthy volunteers.
  • Ferrous sulfate was used as the iron fortificant.
  • Absorption was compared between European bread and traditional Egyptian Baladi bread.

Related Experiment Videos

  • The effect of ethylenediaminetetraacetic acid (EDTA) addition was assessed.

    • Main Results:

    • Iron absorption from Baladi bread fortified with ferrous sulfate was significantly lower (16%) compared to European bread.
    • High-extraction flour used in Baladi bread was identified as the primary inhibitor of iron absorption.
    • Supplementation with EDTA prior to baking effectively mitigated the inhibitory effect of Baladi bread on iron absorption.

    Conclusions:

    • Traditional Egyptian Baladi bread, due to its high-extraction flour, poses challenges for effective iron fortification.
    • EDTA shows promise as an enhancer to improve iron bioavailability in breads made with high-extraction flours.
    • Further research into food matrix effects is needed to optimize iron fortification strategies globally.