Iron Fortification Of Wheat Flour Research Articles

Nicotianamine-Chelated Iron Positively Affects Iron Status, Intestinal Morphology and Microbial Populations In Vivo (Gallus Gallus)

Abstract Objectives Iron (Fe) fortification involves low dose delivery of bioavailable Fe fortificants to food products during manufacture (or point-of-use) and is an effective population-based strategy to combat human Fe deficiencies that affect over 2 billion people globally. Iron fortification of wheat flour is now mandatory in 75 countries worldwide, however, the tendency of Fe fortificants to oxidize and cause undesired organoleptic and sensory properties pose significant challenges. Nicotianamine (NA) is a natural chelator of Fe and zinc (Zn) in higher plants and NA-chelated Fe is highly bioavailable in vitro. In graminaceous plants NA serves as the biosynthetic precursor to 2′ -deoxymugineic acid (DMA), a related Fe chelator and enhancer of Fe bioavailability, and increased NA/DMA biosynthesis has proved an effective Fe biofortification strategy in several cereal crops. In this study we aimed to investigate the impact of NA-chelated Fe on Fe status and gastrointestinal health in vivo. Methods We utilized the versatile chicken (Gallus gallus) model to assess NA-chelated Fe when delivered to chickens through intraamniotic administration (short-term exposure) or over a period of six weeks as part of a biofortified wheat diet containing increased NA, Fe, Zn and DMA (long-term exposure). Results Following short-term exposure, chickens that received an NA-chelated Fe treatment demonstrated significantly increased blood serum Fe, intestinal goblet cell number, and abundance of Bifidobacterium relative to chickens that received control Fe treatments (either EDTA-chelated Fe or unchelated Fe). Following long-term exposure, chickens that consumed the biofortified diet had significantly increased liver Fe, liver and muscle glycogen, and intestinal goblet cell number, as well as significantly different microbial population diversities (including a greater abundance of Bifidobacterium and Lactobacillus) relative to chickens that consumed the control diet. Conclusions Taken together these results demonstrate numerous health benefits associated with NA-chelated Fe in a biofortified wheat diet and uncover novel impacts of NA-chelated Fe on gastrointestinal health and functionality. Funding Sources This work was supported by grants from the USDA-ARS and HarvestPlus.

Pengaruh Fortifikasi Zat Besi Menggunakan Fe-Sulfat, Fe-Fumarat dan Na Fe EDTA Terhadap Kualitas Sensori Produk-Produk Olahan Tepung Terigu

The consumption of wheat flour in Indonesia is very high reaching 5.9 million tons during year 2016 and tends to increase steadily every year. The National Standardization Agency of Indonesia (BSN) of Wheat Flour (2009) requires the fortification with minimum iron of 50 ppm (as Fe-elemental). Study conducted byIndonesian ministry of health based on WHO recommendation (2006) states that for wheat consumption 75-149 g/day, fortificication wheat flour with iron should be as much as 60 ppm (in the form of Fe-fumarate or Fe-sulphate) or 40 ppm (in the form of NaFeEDTA compound), zinc 55 ppm (in the form of zinc oxide compound), and folic acid 2.6 ppm. The aim of this research was to evaluate the effect of fe fortification using 3 types of fe fortifcants: Ferous fumarat, Ferous sulfat and NaFeEDTA), zinc (in form of Zn oksida), vitamin B1, vitamin B2, asam folat (as premix) on sensory quality of wheat flour products such as bread, pao, cookies, noodle and macaroni. The result showed that Fe fortification using Fe-sulfat, Fe-fumarat dan Na Fe-EDTA in wheat flour did not significantly affect sensory properties of breads and pao. For cookies, NaFeEDTA slightly affect on texture (slightly harder). For noodle and macaroni, NaFeEDTA dan ferous-sulfat affect on color of productss to become darker. Overall, fe-fumarat was recommended fortificant for iron fortification of wheat flour with the lowest effect on sensory properties of wheat products.

Vitamin A and Iron Status of Women and Young Children in Major Cities of Cameroon before and after Vitamin A Fortification of Vegetable Oil and Iron Fortification of Wheat Flour

Vitamin A and Iron Status of Women and Young Children in Major Cities of Cameroon before and after Vitamin A Fortification of Vegetable Oil and Iron Fortification of Wheat Flour

Drinking Water as Iron Carrier for the Prevention of Iron Deficiency Anemia: The Brazilian Experience

On a global base, estimated 2 billion people are iron deficient and/or anemic with small children and child bearing age most likely to be the ones affected. These high levels of world anemia prevalence have been maintained and even growing in spite of the global and national food fortification programmes carried out in several places. These have been based on the iron fortification of local foods. In Brazil a wheat flour iron fortification program has been going on for several years and the anemia prevalence has been going on as a still large public health problem. We started since the nineties and in several under five day care centers, in various part of Brazil a new program using drinking water as the iron carrier for the prevention of iron deficiency anemia. It was shown through several studies in different places in Brazil that drinking water being available everywhere, daily consumed by everyone, children, adults and old people have shown to be effective for the prevention of iron anemia. Iron salts are low-priced, water soluble, effective, easily and locally prepared, should be known and accepted as a rational, practical and effective locally community preventive solution for iron anemia, still a great problem of our developing and underdeveloped countries of the world.

Revised Recommendations for Iron Fortification of Wheat Flour and an Evaluation of the Expected Impact of Current National Wheat Flour Fortification Programs

Iron fortification of wheat flour is widely used as a strategy to combat iron deficiency. To review recent efficacy studies and update the guidelines for the iron fortification of wheat flour. Efficacy studies with a variety of iron-fortified foods were reviewed to determine the minimum daily amounts of additional iron that have been shown to meaningfully improve iron status in children, adolescents, and women of reproductive age. Recommendations were computed by determining the fortification levels needed to provide these additional quantities of iron each day in three different wheat flour consumption patterns. Current wheat flour iron fortification programs in 78 countries were evaluated. When average daily consumption of low-extraction (< or = 0.8% ash) wheat flour is 150 to 300 g, it is recommended to add 20 ppm iron as NaFeEDTA, or 30 ppm as dried ferrous sulfate or ferrous fumarate. If sensory changes or cost limits the use of these compounds, electrolytic iron at 60 ppm is the second choice. Corresponding fortification levels were calculated for wheat flour intakes of < 150 g/day and > 300 g/day. Electrolytic iron is not recommended for flour intakes of < 150 g/day. Encapsulated ferrous sulfate or fumarate can be added at the same concentrations as the non-encapsulated compounds. For high-extraction wheat flour (> 0.8% ash), NaFeEDTA is the only iron compound recommended. Only nine national programs (Argentina, Chile, Egypt, Iran, Jordan, Lebanon, Syria, Turkmenistan, and Uruguay) were judged likely to have a significant positive impact on iron status if coverage is optimized. Most countries use non-recommended, low-bioavailability, atomized, reduced or hydrogen-reduced iron powders. Most current iron fortification programs are likely to be ineffective. Legislation needs updating in many countries so that flour is fortified with adequate levels of the recommended iron compounds.

Effects of Various Iron Fortificants on Sensory Acceptability and Shelf-Life Stability of Instant Noodles

Iron-deficiency anemia is the most common nutritional problem in Thailand and many developing countries. One of the most sustainable and cost-effective strategies for combating iron deficiency is fortification of staple foods with iron. In this study, the feasibility of fortifying instant noodles with different forms of iron fortificants (ferrous sulfate [FS], ferric sodium ethylenediaminetetraacetic acid [NaFeEDTA], and encapsulated H-reduced elemental iron [EEI] was evaluated, and the fortified noodles were compared with unfortified noodles for changes in physical, chemical, and sensory qualities. Wheat flour used to make instant noodles was fortified to produce a concentration of 5 mg of iron per 50-g serving of instant noodles (one-third of the Thai recommended dietary intake). Analytical data showed that the iron contents were close to 5 mg per serving of noodles fortified with FS, NaFeEDTA, or EEI (5.27 +/- 0.10, 4.27 +/- 0.07, and 5.26 +/- 0.47 mg, respectively). The color quality (measured by L*, lightness, and b* yellowness) of the raw dough sheet and of uncooked and cooked instant noodles fortified with FS was lower than that of the unfortified, but color quality was not changed by the addition of NaFeEDTA. The overall sensory acceptability scores of unfortified and fortified noodles were about 6 ("like slightly"). No metallic odor was observed. During 3 months of storage at room temperature, the iron fortificants did not affect the peroxide level, color, or sensory qualities of the product. Iron fortification of wheat flour used to make instant noodles is feasible. NaFeEDTA is the preferred fortificant because of its nonsignificant effect on the color and sensory quality of the products.

Use of Iron as a Fortificant in Whole-Wheat Flour and Leavened Flat Bread in Developing Countries

Among various nutritional strategies to combat iron deficiency, fortification of food is generally considered to be the best and cost effective long-term strategy. Iron is a key micronutrient and an integral part of haemoglobin, required for the transport of oxygen and carbon dioxide in blood. Among the cereals, which the ability of being successfully fortified with iron, wheat has additional advantage to be used as a vehicle. The bioavailability of iron added to wheat is several times greater than other staple foods such as maize and rice. As breads and leavened flat bread are the major portion of routine diet of a large number of population segments in developing countries, so wheat could be used as a vehicle for iron fortification, as the fortification of iron in flour does not show any direct effect on product quality and taste and also it is a low cost staple routine diet. Reduced or elemental iron and FeEDTA do not react with fat in flour and thus do not promote rancidity. The stability of different forms of iron depends on various factors including the nature of the food it is added to, the particle size and the exposure to heat and air. Among the various forms of iron, ferrous sulphate has excellent bioavailability. It is the fortificant of choice when used in bakery flour and other types of low extraction wheat flours and is the best iron source because of its high bioavailability and low cost. Iron fortification of wheat flour and its bakes products is steadily expanding around the world and is expected to remain so with the intend to combat in the battle against the global health problem of iron deficiency anaemia.

Bioavailability of elemental iron powder in white wheat bread.

Iron fortification of wheat flour is widely used. In most cases, elemental iron powders are utilized as fortificants due to their lower cost and few, if any, sensory problems. However, their bioavailability is unknown. We aimed to measure the bioavailability of H(2)-reduced elemental iron powder in white wheat bread made from 72% extraction flour. A stable isotope of H(2)-reduced iron powder (mean particle size 15 microm) was used as fortificant in bread prepared from unfortified wheat flour. In all, 12 5- to 7-y-old children were fed bread with 4 mg of H(2)-reduced (58)Fe /100 g of flour. The next day (57)Fe ascorbate was given as reference dose. After 14 days, erythrocytes were analyzed for isotopic enrichment using mass spectrometry. When normalized to 40% absorption of the reference dose, the geometric mean (+/-range of 1 s.d.) bioavailability of reduced (58)Fe in wheat bread rolls was 6.5% (3.7-11.8). When compared to previous radioiron studies of ferrous sulfate showing 10% absorption from an identical meal in adult women, the relative bioavailability can be estimated at about 65%. However, the bioavailability of this smaller particle size (58)Fe (15 microm) is likely to be higher than that of commercial iron powder (45 microm) although the precise difference cannot be ascertained with current methods. Thus, the bioavailability of commercial elemental iron powders currently used in fortification programs is likely to be substantially lower than that of ferrous sulfate. This work was funded in part by Grant No 910313 by Micronutrient Initiative, IDRC, Ottawa, Canada.

Low bioavailability of carbonyl iron in man: studies on iron fortification of wheat flour

The bioavailability in man of commercially available elemental iron powders is unknown despite their extensive use for fortification of flour. Carbonyl iron, which is widely used in Europe, is considered as one of the best reduced iron powders based on studies both in vitro and in animals. In this study, a 55Fe labeled carbonyl iron was prepared by neutron irradiation and used to fortify wheat flour. The native iron of the wheat was extrinsically labeled by 59FeCl3. Doubly labeled wheat rolls were served with different meals. The ratio of absorbed 55Fe/59Fe is a direct measure of the fraction of carbonyl iron that joins the nonheme iron pool and is made potentially available for absorption. This relative bioavailability of carbonyl iron was unexpectedly low and varied from 20 to 5% when the iron fortified wheat rolls were served with different meals. The baking process did not change the relative bioavailability nor the addition of ascorbic acid. The low and variable bioavailability of carbonyl iron in man, makes it necessary to reconsider the rationale of using elemental iron powders for the fortification of foods for human consumption.

Letter: Iron fortification of wheat flour

Letter: Iron fortification of wheat flour

Iron Fortification of Wheat Flour

To the Editor.— The commentary of Dr. Crosby concerning iron fortification of flour (228:1651-1652, 1974) neither calls for nor merits a point-by-point response from proponents of the proposed Food and Drug Administration (FDA) regulation. It speaks for itself. Those readers who are familiar with the topic will recognize that his comment contains no new arguments, although the language has grown (indefensibly) more abusive. Readers who encounter this debate for the first time should notice how logic tends to be lost in the heat of passion. It does seem appropriate, however, to make a few general comments. This is an important and serious issue; it is perhaps only a small indication of problems that could lie ahead in the event of a nationwide disaster or food shortage. The opponents of iron fortification have made their opposition emphatically clear and a matter of public record over the past four years. However, their

Iron Fortification of Wheat Flour

To the Editor.— Dr. Butterworth is aware that iron-deficiency anemia is not diagnosed byanymeasurement of hemoglobin. Many diseases can cause anemia. Serum iron is a better index of iron deficiency than hemoglobin is. Using figures from the Ten-State Survey1and from the Health and Nutrition Examination Survey (HANES),2one can demonstrate that these women with anemiaandlow serum iron values comprise only 1% of those tested. It is obvious that this calculation errs by understating the amount of iron deficiency. Both exaggerations, the 23% and the 1%, indicate that the standards and conclusions of the two surveys were not scientifically derived nor wisely interpreted. It is equally unwise and unscientific to employ such information as a data base from which to mandate increases of iron in the American diet. Dr. Butterworth chides me for implying that this program would increase the iron in diets to