Abstract
Zinc (Zn) deficiency is a common disorder of humans in developing countries. The effect of Zn biofortification (via application of six rates of Zn fertilizer to soil) on Zn bioavailability in wheat grain and flour and its impacts on human health was evaluated. Zn bioavailability was estimated with a trivariate model that included Zn homeostasis in the human intestine. As the rate of Zn fertilization increased, the Zn concentration increased in all flour fractions, but the percentages of Zn in standard flour (25%) and bran (75%) relative to total grain Zn were constant. Phytic acid (PA) concentrations in grain and flours were unaffected by Zn biofortification. Zn bioavailability and the health impact, as indicated by disability-adjusted life years (DALYs) saved, increased with the Zn application rate and were greater in standard and refined flour than in whole grain and coarse flour. The biofortified standard and refined flour obtained with application of 50 kg/ha ZnSO4·7H2O met the health requirement (3 mg of Zn obtained from 300 g of wheat flour) and reduced DALYs by >20%. Although Zn biofortification increased Zn bioavailability in standard and refined flour, it did not reduce the bioavailability of iron, manganese, or copper in wheat flour.
Highlights
Zinc (Zn) is one of the most abundant trace elements in human bodies, with 1.5–2.5 g present in the average adult [1]
The biofortified standard and refined flour obtained with application of 50 kg/ha ZnSO4 ·7H2 O met the health requirement (3 mg of Zn obtained from 300 g of wheat flour) and reduced disability-adjusted life years (DALYs) by >20%
Zn concentrations in grain milling fractions were significantly greater in the Zn-biofortified treatments than in the no-Zn treatment, and the increases in Zn concentrations were closely related to the quantity of Zn applied (Table 2)
Summary
Zinc (Zn) is one of the most abundant trace elements in human bodies, with 1.5–2.5 g present in the average adult [1]. Zinc deficiency is prevalent in many parts of the world and especially in developing countries [4]. Zinc deficiency results in retarded growth, anorexia, and hypogeusia in children [5], and in pregnancy problems and several chronic diseases in adults [6,7]. Wheat is one of the three leading cereal crops worldwide and is the dominant crop used for human food [9]. Worldwide wheat production exceeds 720 million tons per year, and most of which is used as food for humans [9,10]. Wheat has a low Zn concentration, with only about 20–35 mg/kg of whole grain [4]. The low concentration of Zn in wheat results in part from the low Zn content of soils where wheat is grown, i.e., more than 40% of the worldwide wheat crop is cultivated on soils with very low levels of Zn [11]
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