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Iron bioavailability from super enriched breads in weanling mice

C D Ricketts1, C Kies

  • 1Department of Health and Nutrition Sciences, University of Cincinnati, Ohio 45221-0022.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|April 1, 1994
PubMed
Summary

Iron absorption from whole wheat bread is poorer than enriched white bread. Super-enriched bread showed numerically higher iron retention but lacked statistical significance compared to enriched bread in mice.

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Area of Science:

  • Nutritional Science
  • Food Science
  • Animal Nutrition

Background:

  • Iron deficiency remains a significant global health concern.
  • Dietary strategies, including bread fortification, are crucial for improving iron status.
  • Understanding the bioavailability of iron from different bread types is essential for public health.

Purpose of the Study:

  • To investigate the impact of different bread formulations on iron utilization in male weanling mice.
  • To compare iron retention, liver iron concentration, and blood iron status across various bread types.
  • To evaluate iron absorption efficiency from unenriched, enriched, super-enriched, and whole wheat bread.

Main Methods:

  • Male weanling mice were fed diets containing different types of bread for 21 days.

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  • Parameters assessed included liver iron concentration, blood hemoglobin, hematocrit, and iron balance.
  • Statistical analysis was performed to determine significant differences in iron utilization.

    • Main Results:

    • Iron absorption from whole wheat bread was significantly lower compared to enriched and super-enriched white wheat bread.
    • Mice fed super-enriched bread showed numerically higher iron retention, hemoglobin, and hematocrit levels than those fed enriched bread.
    • Differences in iron status parameters between super-enriched and enriched bread groups were not statistically significant.

    Conclusions:

    • Enriched and super-enriched white wheat breads facilitate better iron absorption than whole wheat bread.
    • While super-enrichment showed a positive trend, its superiority over standard enrichment for iron status requires further investigation.
    • Dietary choices, specifically the type of bread consumed, can significantly influence iron bioavailability and nutritional status.