Abstract
Myo-inositol hexakisphosphate (IP6), is the main iron chelator in cereals and bread. The aim of this study was to investigate the effect of three commercial baking processes (sourdough, conventional yeast and Chorleywood Bread Making Process (CBP)) on the IP6 content of wholemeal bread, its impact on iron uptake in Caco-2 cells and the predicted bioavailability of iron from these breads with added iron, simulating a mixed-meal. The sourdough process fully degraded IP6 whilst the CBP and conventional processes reduced it by 75% compared with wholemeal flour. The iron released in solution after a simulated digestion was 8-fold higher in sourdough bread than with others but no difference in cellular iron uptake was observed. Additionally, when iron was added to the different breads digestions only sourdough bread elicited a significant ferritin response in Caco-2 cells (4.8-fold compared to the other breads) suggesting that sourdough bread could contribute towards improved iron nutrition.
Highlights
Iron deficiency is one of the most common nutritional deficiencies in humans and is responsible for at least 50% of the 2 billion cases of anaemia worldwide (Lopez, Cacoub, Macdougall, & Peyrin-Biroulet, 2016; Zimmermann & Hurrell, 2007)
In plantbased diets, iron exists in the form of inorganic non-haem iron, which is less bioavailable than haem iron from animal foods sources, and this results in lower total iron absorption from vegetarian diets (Hurrell & Egli, 2010)
The aims of the present study were i) to compare the effects of three commercial processes of bread making on the reduction of phytate in wholemeal bread, ii) study the resulting impact on iron bioavailability using an intestinal cellular model, and iii) to predict how the different bread matrices might affect cellular uptake of iron from exogenous sources by adding ferrous sulphate to simulate the contribution of non-haem iron from a mixed-meal
Summary
Iron deficiency is one of the most common nutritional deficiencies in humans and is responsible for at least 50% of the 2 billion cases of anaemia worldwide (Lopez, Cacoub, Macdougall, & Peyrin-Biroulet, 2016; Zimmermann & Hurrell, 2007). Iron deficiency anaemia is a public health concern and nutritional intervention approaches are required to ameliorate its impact. Interest in vegetarian diets has increased in recent decades because of the proposed health benefits associated with plantbased diets, together with concerns over sustainability and affordability (Gibson, Heath, & Szymlek-Gay, 2014). In plantbased diets, iron exists in the form of inorganic non-haem iron, which is less bioavailable than haem iron from animal foods sources, and this results in lower total iron absorption from vegetarian diets (Hurrell & Egli, 2010).
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