1
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Sun H, Wang Q, Han W, Chen C, Wang T, Zhong J. Iron deficiency: prevalence, mortality risk, and dietary relationships in general and heart failure populations. Front Cardiovasc Med 2024; 11:1342686. [PMID: 38562191 PMCID: PMC10982413 DOI: 10.3389/fcvm.2024.1342686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Accepted: 02/28/2024] [Indexed: 04/04/2024] Open
Abstract
Background Iron deficiency (ID) is the most common nutritional deficiency, with little research on its prevalence and long-term outcomes in the general population and those with heart failure (HF). Both the relationships between dietary iron and ID, as well as dietary folate and ID, are understudied. Methods We used data from the National Health and Nutrition Examination Survey from 1999 to 2002 to investigate the prevalence, prognosis, and relationship between dietary and ID defined by different criteria in the general population (n = 6,660) and those with HF (n = 182). Results There was no significant difference in the prevalence of ID between HF patients and the general population after propensity score matching. Transferrin saturation (TSAT) <20% was associated with higher 5-year all-cause mortality (HR: 3.49, CI: 1.40-8.72, P = 0.007), while ferritin <30 ng/ml was associated with higher 10-year (HR: 2.70, CI: 1.10-6.67, P = 0.031) and 15-year all-cause mortality (HR: 2.64, CI: 1.40-5.00, P = 0.003) in HF patients. Higher dietary total folate but dietary iron reduced the risk of ID (defined as ferritin <100 ng/ml) in HF patients (OR: 0.80; 95% CI: 0.65-1.00; P = 0.047). Conclusions The prevalence of ID was identical in HF and non-HF individuals. Ferritin <30 ng/ml was associated with long-term outcomes whereas TSAT <20% was associated with short-term prognosis in both the general population and HF patients. A diet rich in folate might have the potential for prevention and treatment of ID in HF patients.
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Affiliation(s)
- Hui Sun
- Department of Cardiology, Qilu Hospital (Qingdao), Cheeloo College of Medicine, Shandong University, Qingdao, Shandong, China
- National Key Laboratory for Innovation and Transformation of Luobing Theory, The Key Laboratory of Cardiovascular Remodeling and Function Research, Chinese Ministry of Education, Chinese National Health Commission and Chinese Academy of Medical Sciences, Department of Cardiology, Qilu Hospital of Shandong University, Jinan, China
| | - Qinhong Wang
- National Key Laboratory for Innovation and Transformation of Luobing Theory, The Key Laboratory of Cardiovascular Remodeling and Function Research, Chinese Ministry of Education, Chinese National Health Commission and Chinese Academy of Medical Sciences, Department of Cardiology, Qilu Hospital of Shandong University, Jinan, China
| | - Wenqiang Han
- National Key Laboratory for Innovation and Transformation of Luobing Theory, The Key Laboratory of Cardiovascular Remodeling and Function Research, Chinese Ministry of Education, Chinese National Health Commission and Chinese Academy of Medical Sciences, Department of Cardiology, Qilu Hospital of Shandong University, Jinan, China
| | - Changli Chen
- National Key Laboratory for Innovation and Transformation of Luobing Theory, The Key Laboratory of Cardiovascular Remodeling and Function Research, Chinese Ministry of Education, Chinese National Health Commission and Chinese Academy of Medical Sciences, Department of Cardiology, Qilu Hospital of Shandong University, Jinan, China
| | - Tianyu Wang
- National Key Laboratory for Innovation and Transformation of Luobing Theory, The Key Laboratory of Cardiovascular Remodeling and Function Research, Chinese Ministry of Education, Chinese National Health Commission and Chinese Academy of Medical Sciences, Department of Cardiology, Qilu Hospital of Shandong University, Jinan, China
| | - Jingquan Zhong
- Department of Cardiology, Qilu Hospital (Qingdao), Cheeloo College of Medicine, Shandong University, Qingdao, Shandong, China
- National Key Laboratory for Innovation and Transformation of Luobing Theory, The Key Laboratory of Cardiovascular Remodeling and Function Research, Chinese Ministry of Education, Chinese National Health Commission and Chinese Academy of Medical Sciences, Department of Cardiology, Qilu Hospital of Shandong University, Jinan, China
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2
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Sun B, Tan B, Zhang P, Zhu L, Wei H, Huang T, Li C, Yang W. Iron deficiency anemia: a critical review on iron absorption, supplementation and its influence on gut microbiota. Food Funct 2024; 15:1144-1157. [PMID: 38235788 DOI: 10.1039/d3fo04644c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2024]
Abstract
Iron deficiency anemia (IDA) caused by micronutrient iron deficiency has attracted global attention due to its adverse health effects. The regulation of iron uptake and metabolism is finely controlled by various transporters and hormones in the body. Dietary iron intake and regulation are essential in maintaining human health and iron requirements. The review aims to investigate literature concerning dietary iron intake and systemic regulation. Besides, recent IDA treatment and dietary iron supplementation are discussed. Considering the importance of the gut microbiome, the interaction between bacteria and micronutrient iron in the gut is also a focus of this review. The iron absorption efficiency varies considerably according to iron type and dietary factors. Iron fortification remains the cost-effective strategy, although challenges exist in developing suitable iron fortificants and food vehicles regarding bioavailability and acceptability. Iron deficiency may alter the microbiome structure and promote the growth of pathogenic bacteria in the gut, affecting immune balance and human health.
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Affiliation(s)
- Bolun Sun
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
- School of Nursing, Wenzhou Medical University, Wenzhou 325035, China
| | - Beibei Tan
- School of Agriculture and Food, Faculty of Science, University of Melbourne, Australia
| | - Panxue Zhang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Lianlian Zhu
- School of Nursing, Wenzhou Medical University, Wenzhou 325035, China
| | - Huamao Wei
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Chao Li
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
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3
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Zhang H, Yang F, Cao Z, Xu Y, Wang M. The influence of iron on bone metabolism disorders. Osteoporos Int 2024; 35:243-253. [PMID: 37857915 DOI: 10.1007/s00198-023-06937-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Accepted: 09/29/2023] [Indexed: 10/21/2023]
Abstract
Iron is a necessary trace element in the human body, and it participates in many physiological processes. Disorders of iron metabolism can cause lesions in many tissues and organs, including bone. Recently, iron has gained attention as an independent factor influencing bone metabolism disorders, especially the involvement of iron overload in osteoporosis. The aim of this review was to summarize the findings from clinical and animal model research regarding the involvement of iron in bone metabolism disorders and to elucidate the mechanisms behind iron overload and osteoporosis. Lastly, we aimed to describe the association between bone loss and iron overload. We believe that a reduction in iron accumulation can be used as an alternative treatment to assist in the treatment of osteoporosis, to improve bone mass, and to improve the quality of life of patients.
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Affiliation(s)
- Hui Zhang
- Department of Orthopedics, the Second Affiliated Hospital of Soochow University, Suzhou, 215004, China
| | - Fan Yang
- Department of Orthopedics, the Second Affiliated Hospital of Soochow University, Suzhou, 215004, China
| | - Zihou Cao
- Department of Orthopedics, the Second Affiliated Hospital of Soochow University, Suzhou, 215004, China
| | - Youjia Xu
- Department of Orthopedics, the Second Affiliated Hospital of Soochow University, Suzhou, 215004, China.
| | - Mingyong Wang
- Murui Biological Technology Co., Ltd, Suzhou Industrial Park, Suzhou, China.
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4
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Stefos GC, Dalaka E, Papoutsi G, Palamidi I, Andreou V, Katsaros G, Bossis I, Politis I, Theodorou G. In vitro evaluation of the effect of yogurt acid whey fractions on iron bioavailability. J Dairy Sci 2024; 107:683-694. [PMID: 37709016 DOI: 10.3168/jds.2023-23643] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Accepted: 08/28/2023] [Indexed: 09/16/2023]
Abstract
A side effect of the raised consumption of Greek yogurt is the generation of massive amounts of yogurt acid whey (YAW). The dairy industry has tried several methods for handling these quantities, which constitute an environmental problem. Although the protein content of YAW is relatively low, given the huge amounts of produced YAW, the final protein amount in the produced YAW should not be underestimated. Taking into consideration the increased interest for bioactive peptides and the increased demand for dietary proteins, combined with protein and peptides content of YAW, efforts should be made toward reintroducing the latter in the food supply chain. In this context and in view of the prevalent dietary iron deficiency problem, the objective of the present study was the investigation of YAW fractions' effect on Fe bioavailability. With this purpose, an in vitro digest approach, following the INFOGEST protocol, was coupled with the Caco2 cell model. To evaluate whether YAW digest fractions exert positive, negative or neutral effect on Fe bioavailability, they were compared with the ones derived from milk, a well-studied food in this context. Milk and YAW showed the same effectiveness on both Fe bioavailability and the expression of relative genes (DCYTB, DMT1, FPN1, and HEPH). Focusing further on YAW fractions, by comparison with their blank digest control counterparts, it resulted that YAW 3- to 10-kDa digests fraction had a superior effect over the 0- to 3-kDa fraction on Fe-uptake, which was accompanied by a similar effect on the expression of Fe metabolism-related genes (DCYTB, FPN1, and HEPH). Finally, although the 3- to 10-kDa fraction of bovine YAW digests resulted in a nonsignificant increased Fe uptake, compared with the ovine and caprine YAW, the expression of DCYTB and FPN1 genes underlined this difference by showing a similar pattern with statistically significant higher expression of bovine compared with ovine and bovine compared with both ovine and caprine, respectively. The present study deals with the novel concept that YAW may contain factors affecting Fe bioavailability. The results show that it does not exert any negative effect and support the extensive investigation for specific peptides with positive effect as well as that YAW proteins should be further assessed on the prospect that they can be used in human nutrition.
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Affiliation(s)
- Georgios C Stefos
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece.
| | - Eleni Dalaka
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece
| | - Georgia Papoutsi
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece
| | - Irida Palamidi
- Laboratory of Nutritional Physiology & Feeding, Department of Animal Science, Agricultural University of Athens, 112 55 Athens, Greece
| | - Varvara Andreou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi 14123, Attica, Greece
| | - George Katsaros
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Lykovrissi 14123, Attica, Greece
| | - Ioannis Bossis
- Laboratory of Animal Husbandry, Department of Animal Production, School of Agriculture, Faculty of Agriculture, Forestry and Natural Environment, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Ioannis Politis
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece
| | - Georgios Theodorou
- Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, 118 55 Athens, Greece.
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5
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Ding X, Li H, Xu M, Li X, Li M. Peptide composition analysis, structural characterization, and prediction of iron binding modes of small molecular weight peptides from mung bean. Food Res Int 2024; 175:113735. [PMID: 38129044 DOI: 10.1016/j.foodres.2023.113735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 11/13/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Iron supplementation is a proactive approach to limit instances of iron deficiency anemia. This study is based on the enzymatic hydrolysis and fractionation of mung bean proteins (MBPs) followed by the determination of the Fe2+ chelating activities of these peptide-containing fractions. MBP-Fe complex was generated using a chemical chelation method and subsequently characterized. Following Sephadex G15 separation of MBPs, one of the fractions containing 10 different peptides, demonstrated maximum Fe2+ chelating activity of 39.97 ± 0.07 μg/mg. The sequences of these peptides were determined using liquid chromatography-tandem mass spectrometry. The Fe2+ ion content of the MBP-Fe complex was determined using X-ray photoelectron spectroscopy and 80% of the iron was found to be in Fe2+ oxidation state. After iron chelation, there was an increase in the peptide's particle size, with an average value of 550.67 ± 0.70 nm. This increase in size was attributed to the contributions of the amino proline and glycine, which extended the peptides to form the MBP-Fe complex. Finally, molecular docking studies revealed that Fe2+ mainly bound to carboxy-oxygen of glutamate and aspartate residues of mung bean peptides to form MBP-Fe complex. This research could serve as a scientific foundation for the development of dietary iron supplements using plant-derived peptides.
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Affiliation(s)
- Xiangjun Ding
- Department of Food Science and Engineering, College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Haili Li
- Department of Food Science and Engineering, College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Mengdan Xu
- Department of Food Science and Engineering, College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China
| | - Xueling Li
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center of Functional Food for Plant Active Peptides, Hefei 230036, Anhui, China; Department of Food Science and Engineering, College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China
| | - Meiqing Li
- Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Anhui Engineering Research Center of Functional Food for Plant Active Peptides, Hefei 230036, Anhui, China; Department of Food Science and Engineering, College of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, Anhui, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei 230036, China.
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6
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Bjørklund G, Semenova Y, Hangan T, Pen JJ, Aaseth J, Peana M. Perspectives on Iron Deficiency as a Cause of Human Disease in Global Public Health. Curr Med Chem 2024; 31:1428-1440. [PMID: 38572614 DOI: 10.2174/0929867330666230324154606] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 11/23/2022] [Accepted: 12/13/2022] [Indexed: 04/05/2024]
Abstract
Iron (Fe) is a necessary trace element in numerous pathways of human metabolism. Therefore, Fe deficiency is capable of causing multiple health problems. Apart from the well-known microcytic anemia, lack of Fe can cause severe psychomotor disorders in children, pregnant women, and adults in general. Iron deficiency is a global health issue, mainly caused by dietary deficiency but aggravated by inflammatory conditions. The challenges related to this deficiency need to be addressed on national and international levels. This review aims to summarize briefly the disease burden caused by Fe deficiency in the context of global public health and aspires to offer some hands-on guidelines.
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Affiliation(s)
- Geir Bjørklund
- Department of Research, Council for Nutritional and Environmental Medicine (CONEM), Mo i Rana, Norway
| | - Yuliya Semenova
- Department of Surgery, Nazarbayev University School of Medicine, Astana, Kazakhstan
| | - Tony Hangan
- Faculty of Medicine, Ovidius University of Constanta, Constanta, Romania
| | - Joeri J Pen
- Department of Nutrition, UZ Brussel, Vrije Universiteit Brussel (VUB), Brussels, Belgium
- Diabetes Clinic, Department of Internal Medicine, UZ Brussel, Vrije Universiteit Brussel (VUB), Brussels, Belgium
| | - Jan Aaseth
- Research Department, Innlandet Hospital, Brumunddal, Norway
- Inland Norway University of Applied Sciences, Elverum, Norway
| | - Massimiliano Peana
- Department of Chemical, Physical, Mathematical and Natural Sciences, University of Sassari, Sassari, Italy
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7
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Fatemi SF, Irankhah K, Kruger J, Bruins MJ, Sobhani SR. Implementing micronutrient fortification programs as a potential practical contribution to achieving sustainable diets. NUTR BULL 2023; 48:411-424. [PMID: 37503811 DOI: 10.1111/nbu.12630] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 07/12/2023] [Accepted: 07/13/2023] [Indexed: 07/29/2023]
Abstract
Due to sustainability concerns related to current diets and environmental challenges, it is crucial to have sound policies to protect human and planetary health. It is proposed that sustainable diets will improve public health and food security and decrease the food system's effect on the environment. Micronutrient deficiencies are a well-known major public health concern. One-third to half of the world's population suffers from nutrient deficiencies, which have a negative impact on society in terms of unrealised potential and lost economic productivity. Large-scale fortification with different micronutrients has been found to be a useful strategy to improve public health. As a cost-effective strategy to improve micronutrient deficiency, this review explores the role of micronutrient fortification programmes in ensuring the nutritional quality (and affordability) of diets that are adjusted to help ensure environmental sustainability in the face of climate change, for example by replacing some animal-sourced foods with nutrient-dense, plant-sourced foods fortified with the micronutrients commonly supplied by animal-sourced foods. Additionally, micronutrient fortification considers food preferences based on the dimensions of a culturally sustainable diet. Thus, we conclude that investing in micronutrient fortification could play a significant role in preventing and controlling micronutrient deficiencies, improving diets and being environmentally, culturally and economically sustainable.
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Affiliation(s)
- Seyedeh Fatemeh Fatemi
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Kiyavash Irankhah
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Johanita Kruger
- Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany
| | | | - Seyyed Reza Sobhani
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
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8
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Tan C, Karaca AC, Assadpour E, Jafari SM. Influence of different nano/micro-carriers on the bioavailability of iron: Focus on in vitro-in vivo studies. Adv Colloid Interface Sci 2023; 318:102949. [PMID: 37348384 DOI: 10.1016/j.cis.2023.102949] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 06/09/2023] [Accepted: 06/11/2023] [Indexed: 06/24/2023]
Abstract
Anemia resulting from iron (Fe) deficiency is a global public health problem. The deficiency of Fe is usually due to insufficient dietary intake of iron, interaction of Fe with other food components, and thus low bioaccessibility/bioavailability. Fe encapsulation has the potential to tackle some major challenges in iron fortification of foods. Various nano/micro-carriers have been developed for encapsulation of Fe, including emulsions, liposomes, hydrogels, and spray-dried microcapsules. They could reduce the interactions of Fe with food components, increase iron tolerance and intestinal uptake, and decrease adverse effects. This article review covers the factors affecting the bioavailability of Fe along with emerging carriers that can be used as a solution of this issue. The application of Fe-loaded carriers in food supplements and products is also described. The advantages and limitations associated with the delivery efficiency of each carrier for Fe are highlighted.
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Affiliation(s)
- Chen Tan
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China
| | - Asli Can Karaca
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Turkey
| | - Elham Assadpour
- Food Industry Research Co., Gorgan, Iran; Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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9
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Mohamadi S, Yazdanfar N, Ebrahiminejad B, Shokri S, Pirhadi M, Sadighara P, Zeinali T. Evaluation of iron content in bakery flour samples of Tehran, Iran. Heliyon 2023; 9:e12937. [PMID: 36711301 PMCID: PMC9876831 DOI: 10.1016/j.heliyon.2023.e12937] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 01/04/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
Given that iron-deficiency anemia is a major nutritional problem in Iran and bread is one of the main foods in Iranian household basket, a flour fortification program with iron was established in 2001. Thereafter, to quality control of the mentioned program, the iron concentration was measured in flour samples. Accordingly, this study was conducted to investigate the iron content in wheat flour samples in Tehran, Iran. One hundred and twenty-one samples of wheat flour (i.e., Confectionery, Taftoon, Setareh, Barbary, Sangak wheat flour) were randomly collected from bakeries in Tehran by simple random sampling method. The content of iron was determined by flame atomic absorption spectrometry. The mean levels of iron in Confectionery, Taftoon, Setareh, Barbary, Sangak flour were 18.56 ± 5.64 ppm, 28.32 ± 1.74 ppm, 17.21 ± 5.02 ppm, 32.81 ± 3.98 ppm, 14.02 ± 4.99 ppm, respectively. The mean iron concentration of all sample groups was not complied with the minimum recommended level set by the Iranian Ministry of Health and Medical education (40 ppm). The mean iron content of all tested flour was significantly (P ≤ 0.05) lower than the minimum recommended level. The highest iron level was obtained in Barbary (32.81 ppm) and Taftoon (28.32 ppm) flour. While the lowest mean iron level was obtained in Sangak flour (14.02 ppm), followed by Setareh (17.21 ppm), and Confectionery (18.56 ppm) flour. In conclusion, it was identified that the iron fortification program in Tehran, Iran was not well performed as the minimum required level of iron in wheat flours (40 ppm) was not fulfilled. Therefore, the supervision and encouragement of the authorities to provide iron-fortified flours is highly recommended.
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Affiliation(s)
- Sara Mohamadi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-kord University, Shahre-kord, Iran
| | - Najmeh Yazdanfar
- Iranian Institute of R&D in Chemical Industries (IRDCI) (ACECR), Tehran, Iran
| | - Boshra Ebrahiminejad
- Department of Nutrition Sciences, School of Medical Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Samira Shokri
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Mohadeseh Pirhadi
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Department of Environmental Health, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Tayebeh Zeinali
- Department of Public Health, School of Health, Social Determinants of Health Research Center, Birjand University of Medical Sciences, Birjand, Iran,Corresponding author.
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10
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Nowosad K, Sujka M, Wyrostek J. Preparation of yeast flakes enriched with iron and vitamin
B
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using a pulsed electric field technology. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Karolina Nowosad
- Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Lublin Poland
| | - Monika Sujka
- Department of Analysis and Evaluation of Food Quality, Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Lublin Poland
| | - Jakub Wyrostek
- Department of Analysis and Evaluation of Food Quality, Faculty of Food Sciences and Biotechnology University of Life Sciences in Lublin Lublin Poland
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11
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Comparison of bioavailability and transporters gene expression of four iron fortificants added to infant cereals. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Abiotic stress treatment to improve the iron bio-availability in cereal grains and its validation in biscuits. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01657-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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13
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Hu S, Lin S, He X, Sun N. Iron delivery systems for controlled release of iron and enhancement of iron absorption and bioavailability. Crit Rev Food Sci Nutr 2022; 63:10197-10216. [PMID: 35588258 DOI: 10.1080/10408398.2022.2076652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Iron deficiency is a global nutritional problem, and adding iron salts directly to food will have certain side effects on the human body. Therefore, there is growing interest in food-grade iron delivery systems. This review provides an overview of iron delivery systems, with emphasis on the controlled release of iron during gastrointestinal digestion, as well as the enhancement of iron absorption and bioavailability. Iron-bearing proteins are easily degraded by digestive enzymes and absorbed through receptor-mediated endocytosis. Instead, protein aggregates are slowly degraded in the stomach, which delays iron release and serves as a potential iron supplement. Amino acids, peptides and polysaccharides can bind iron through iron binding sites, but the formed compounds are prone to dissociation in the stomach. Moreover, peptides and polysaccharides can deliver iron by mediating the formation of ferric oxyhydroxide which is absorbed through endocytosis or bivalent transporter 1. In addition, liposomes are unstable during gastric digestion and iron is released in large quantities. Complexes formed by polysaccharides and proteins, and microcapsules formed by polysaccharides can delay the release of iron in the gastric environment and prolong iron release in the intestinal environment. This review is conducive to the development of iron functional ingredients and dietary supplements.
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Affiliation(s)
- Shengjie Hu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Songyi Lin
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
| | - Xueqing He
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
| | - Na Sun
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, P. R. China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, P. R. China
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Filbido GS, Narita IMP, de Oliveira Pinheiro AP, da Cruz e Silva D, Ferreira BA, Nascimento E, Villa RD, de Oliveira AP. In vitro bioaccessibility of minerals in fortified infant foods and correlation between mineral absorption facilitators and inhibitors. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01137-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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Budzyńska S, Siwulski M, Magdziak Z, Budka A, Gąsecka M, Kalač P, Rzymski P, Niedzielski P, Mleczek M. Influence of Iron Addition (Alone or with Calcium) to Elements Biofortification and Antioxidants in Pholiota nameko. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10112275. [PMID: 34834638 PMCID: PMC8623578 DOI: 10.3390/plants10112275] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2021] [Revised: 10/19/2021] [Accepted: 10/21/2021] [Indexed: 05/02/2023]
Abstract
Mushrooms supplementation with iron (Fe) is usually limited, and therefore it would be beneficial to search for other vital elements able to improve the process. The aim of this study was to verify a possible interaction between Fe and calcium (Ca) to estimate the role of the addition of the latter metal to stimulate Fe accumulation in Pholiota nameko. Additionally, an analysis of phenolic compounds and low molecular weight organic acids (LMWOAs) was performed. The increase of Fe concentration in the substrate caused a significantly higher accumulation of this metal in P. nameko. The addition of Ca (5 or 10 mM) stimulated Fe accumulation, just as Fe concentration in the substrate stimulated Ca accumulation, which pointed to a synergism between these metals. The obtained results show that the presence of Fe in the substrate may also promote K, Mg, Mn, Na, P, and S accumulation. In contrast, the addition of Ca stimulates and/or inhibits their content in fruit bodies. The phenolic and organic acids profile was poor. Only gallic, 4-hydroxybenzoic, sinapic and syringic acids (phenolics), as well as citric and succinic acids (LMWOAs), were quantified in some combinations in P. nameko fruiting bodies.
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Affiliation(s)
- Sylwia Budzyńska
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland; (Z.M.); (M.G.); (M.M.)
- Correspondence: ; Tel.: +48-61-8487846; Fax: +48-61-8487824
| | - Marek Siwulski
- Department of Vegetable Crops, Faculty of Agriculture, Horticulture and Bioengineering, Poznań University of Life Sciences, Dąbrowskiego 159, 60-594 Poznań, Poland;
| | - Zuzanna Magdziak
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland; (Z.M.); (M.G.); (M.M.)
| | - Anna Budka
- Department of Mathematical and Statistical Methods, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland;
| | - Monika Gąsecka
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland; (Z.M.); (M.G.); (M.M.)
| | - Pavel Kalač
- Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia, 370-04 České Budějovice, Czech Republic;
| | - Piotr Rzymski
- Department of Environmental Medicine, Poznań University of Medical Sciences, Rokietnicka 8, 60-806 Poznań, Poland;
- Integrated Science Association (ISA), Universal Scientific Education and Research Network (USERN), Rokietnicka 8, 60-806 Poznań, Poland
| | - Przemysław Niedzielski
- Faculty of Chemistry, Adam Mickiewicz University in Poznań, Uniwersytetu Poznańskiego 8, 61-614 Poznań, Poland;
| | - Mirosław Mleczek
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, Wojska Polskiego 75, 60-625 Poznań, Poland; (Z.M.); (M.G.); (M.M.)
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Mattar G, Haddarah A, Haddad J, Pujola M, Sepulcre F. New approaches, bioavailability and the use of chelates as a promising method for food fortification. Food Chem 2021; 373:131394. [PMID: 34710689 DOI: 10.1016/j.foodchem.2021.131394] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 10/06/2021] [Accepted: 10/09/2021] [Indexed: 01/24/2023]
Abstract
Food fortification has been used for many years to combat micronutrient deficiencies; the main challenge with food fortification is the combination of a bioavailable, affordable fortificant with the best (food) vehicle as a carrier to reach at-risk populations. This paper considers mineral deficiencies, especially iron, food fortification, target populations, and the use of chelates in food fortification, as well as different types of mineral-chelate complexes, advantages and limitations of previous trials, methods used for analysis of these complexes, bioavailability of minerals, factors influencing it, and methods particularly those in vitro for predicting outcomes. Three innovative methods (encapsulation, nanoparticulation, and chelation) were explored, which aim to overcome problems associated with conventional fortification, especially those affecting organoleptic properties and bioavailability; but often lead to the emergence of new limitations (for example instability, impracticality and high costs) requiring further research.
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Affiliation(s)
- Ghadeer Mattar
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860, Castelldefels, Barcelona, Spain; octoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon
| | - Amira Haddarah
- octoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon
| | - Joseph Haddad
- octoral School of Sciences and Technology, Lebanese University, Rafic Hariri Campus, Hadath, Lebanon
| | - Montserrat Pujola
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860, Castelldefels, Barcelona, Spain
| | - Franscesc Sepulcre
- Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya, Campus del Baix Llobregat, Carrer Esteve Terradas 8, 08860, Castelldefels, Barcelona, Spain.
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17
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The Use of Iron-Enriched Yeast for the Production of Flatbread. Molecules 2021; 26:molecules26175204. [PMID: 34500637 PMCID: PMC8434235 DOI: 10.3390/molecules26175204] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 08/21/2021] [Accepted: 08/26/2021] [Indexed: 01/10/2023] Open
Abstract
The most common cause of iron deficiency is an improperly balanced diet, in which the body’s need for iron cannot be met by absorption of this element from food. Targeted iron supplementation and food fortification may be the main treatments for iron deficiency in the population. However, many iron-rich supplements and foods have low bioavailability of this element. In our study, we used yeast enriched with iron ions to produce flatbread. The yeast cells accumulated iron ions from the medium supplemented with Fe(NO3)3·9H2O, additionally one of the cultures was treated with pulsed electric field in order to increase the accumulation. The potential bioavailability of iron from flatbread containing 385.8 ± 4.12 mg of iron in 100 g dry mass was 10.83 ± 0.94%. All the flatbreads had a moderate glycemic index. There were no significant differences in antioxidant activity against DPPH• between flatbread with iron-enriched and non-iron-enriched yeast. Sensory evaluation showed that this product is acceptable to consumers since no metallic aftertaste was detected. Iron enriched flatbread can potentially be an alternative to dietary supplements in iron deficiency states.
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18
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Affonfere M, Chadare FJ, Fassinou FTK, Linnemann AR, Duodu KG. In-vitro Digestibility Methods and Factors Affecting Minerals Bioavailability: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1928692] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
Affiliation(s)
- Marius Affonfere
- Laboratoire De Sciences Et Technologie Des Aliments Et Bio-ressources Et De Nutrition Humaine, Centre Universitaire De Sakété, Université Nationale d’Agriculture, Sakété, République Du Bénin
- Laboratory of Food Science, Faculty of Agronomic Science, University of Abomey-Calavi, Jéricho, Cotonou
| | - Flora Josiane Chadare
- Laboratoire De Sciences Et Technologie Des Aliments Et Bio-ressources Et De Nutrition Humaine, Centre Universitaire De Sakété, Université Nationale d’Agriculture, Sakété, République Du Bénin
- Laboratory of Food Science, Faculty of Agronomic Science, University of Abomey-Calavi, Jéricho, Cotonou
| | - Finagnon Toyi Kévin Fassinou
- Laboratoire De Sciences Et Technologie Des Aliments Et Bio-ressources Et De Nutrition Humaine, Centre Universitaire De Sakété, Université Nationale d’Agriculture, Sakété, République Du Bénin
- Laboratory of Food Science, Faculty of Agronomic Science, University of Abomey-Calavi, Jéricho, Cotonou
| | - Anita Rachel Linnemann
- Food Quality and Design, (FQD/WUR), Wageningen University and Research, Wageningen, The Netherlands
| | - Kwaku Gyebi Duodu
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
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19
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Man Y, Xu T, Adhikari B, Zhou C, Wang Y, Wang B. Iron supplementation and iron-fortified foods: a review. Crit Rev Food Sci Nutr 2021; 62:4504-4525. [PMID: 33506686 DOI: 10.1080/10408398.2021.1876623] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
About one-third of the world population is suffering from iron deficiency. Delivery of iron through diet is a practical, economical, and sustainable approach. Clinical studies have shown that the consumption of iron-fortified foods is one of the most effective methods for the prevention of iron deficiency. However, supplementing iron through diet can cause undesirable side-effects. Thus, it is essential to develop new iron-rich ingredients, iron-fortified products with high bioavailability, better stability, and lower cost. It is also essential to develop newer processing technologies for more effective fortification. This review compared the iron supplementation strategies used to treat the highly iron-deficient population and the general public. We also reviewed the efficacy of functional (iron-rich) ingredients that can be incorporated into food materials to produce iron-fortified foods. The most commonly available foods, such as cereals, bakery products, dairy products, beverages, and condiments are still the best vehicles for iron fortification and delivery.Scope of reviewThe manuscript aims at providing a comprehensive review of the latest publications that cover three aspects: administration routes for iron supplementation, iron-rich ingredients used for iron supplementation, and iron-fortified foods.
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Affiliation(s)
- Yaxing Man
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Tiantian Xu
- Guangdong Provincial Key Laboratory of Veterinary Pharmaceutics Development and Safety Evaluation, South China Agricultural University, Guangzhou, PR China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, Australia
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yuchuan Wang
- School of Food Engineering, Jiangnan University, Wuxi, PR China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
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Verna G, Sila A, Liso M, Mastronardi M, Chieppa M, Cena H, Campiglia P. Iron-Enriched Nutritional Supplements for the 2030 Pharmacy Shelves. Nutrients 2021; 13:378. [PMID: 33530485 PMCID: PMC7912282 DOI: 10.3390/nu13020378] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/18/2021] [Accepted: 01/22/2021] [Indexed: 12/18/2022] Open
Abstract
Iron deficiency (ID) affects people of all ages in many countries. Due to intestinal blood loss and reduced iron absorption, ID is a threat to IBD patients, women, and children the most. Current therapies can efficiently recover normal serum transferrin saturation and hemoglobin concentration but may cause several side effects, including intestinal inflammation. ID patients may benefit from innovative nutritional supplements that may satisfy iron needs without side effects. There is a growing interest in new iron-rich superfoods, like algae and mushrooms, which combine antioxidant and anti-inflammatory properties with iron richness.
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Affiliation(s)
- Giulio Verna
- Department of Pharmacy, University of Salerno, 84084 Fisciano, Italy
| | - Annamaria Sila
- National Institute of Gastroenterology “S. de Bellis”, Institute of Research, 70013 Castellana Grotte, Italy; (A.S.); (M.L.); (M.M.); (M.C.)
| | - Marina Liso
- National Institute of Gastroenterology “S. de Bellis”, Institute of Research, 70013 Castellana Grotte, Italy; (A.S.); (M.L.); (M.M.); (M.C.)
| | - Mauro Mastronardi
- National Institute of Gastroenterology “S. de Bellis”, Institute of Research, 70013 Castellana Grotte, Italy; (A.S.); (M.L.); (M.M.); (M.C.)
| | - Marcello Chieppa
- National Institute of Gastroenterology “S. de Bellis”, Institute of Research, 70013 Castellana Grotte, Italy; (A.S.); (M.L.); (M.M.); (M.C.)
| | - Hellas Cena
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy;
- Clinical Nutrition and Dietetics Service, Unit of Internal Medicine and Endocrinology, ICS Maugeri I.R.C.C.S, 27100 Pavia, Italy
| | - Pietro Campiglia
- Department of Pharmacy, University of Salerno, 84084 Fisciano, Italy
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21
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Liberal Â, Pinela J, Vívar-Quintana AM, Ferreira ICFR, Barros L. Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies. Foods 2020; 9:foods9121871. [PMID: 33333874 PMCID: PMC7765292 DOI: 10.3390/foods9121871] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2020] [Revised: 12/09/2020] [Accepted: 12/11/2020] [Indexed: 12/17/2022] Open
Abstract
Iron deficiency remains one of the main nutritional disorders worldwide and low iron intake and/or bioavailability are currently the major causes of anemia. To fight this public health problem, the scientific challenge is to find an iron form with sufficient bioavailability to increase its levels in humans through food fortification. In turn, biofortification appears as a comparatively advantageous and bearable strategy for the delivery of vitamins and other micronutrients for people without access to a healthy and diverse diet. This approach relies on plant breeding, transgenic techniques, or agronomic practices to obtain a final food product with a higher iron content. It is also known that certain food constituents are able to favor or inhibit iron absorption. The management of these compounds can thus successfully improve the absorption of dietary iron and, ultimately, contribute to fight this disorder present all over the world. This review describes the main causes/manifestations of iron-deficiency anemia, forms of disease prevention and treatment, and the importance of a balanced and preventive diet. A special focus was given to innovative food fortification and biofortification procedures used to improve the iron content in staple food crops.
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Affiliation(s)
- Ângela Liberal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (Â.L.); (I.C.F.R.F.)
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (Â.L.); (I.C.F.R.F.)
- Correspondence: (J.P.); (L.B.)
| | - Ana Maria Vívar-Quintana
- Tecnología de los Alimentos, Escuela Politécnica Superior de Zamora, Universidad de Salamanca, Avenida Requejo 33, 49022 Zamora, Spain;
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (Â.L.); (I.C.F.R.F.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (Â.L.); (I.C.F.R.F.)
- Correspondence: (J.P.); (L.B.)
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22
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Gómez-Grimaldos NA, Gómez-Sampedro LJ, Zapata-Montoya JE, López-García G, Cilla A, Alegría-Torán A. Bovine plasma hydrolysates' iron chelating capacity and its potentiating effect on ferritin synthesis in Caco-2 cells. Food Funct 2020; 11:10907-10912. [PMID: 33242059 DOI: 10.1039/d0fo02502j] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
The low bioavailability of iron is one factor that contributes to its deficiency in the human diet. For this reason, it is necessary to find compounds that can form iron chelates so that these can be added to foods that contain iron to improve its bioavailability at the intracellular level. In this study, we assessed the relationship between bovine plasma hydrolysates' iron chelating ability and their degree of hydrolysis. The hydrolysate with the highest chelating capacity was fractionated and each fraction's chelating capacity was subsequently assessed. Each fraction's effect on ferritin synthesis in Caco-2 cells was also determined. The results showed that bovine plasma hydrolysates with a degree of hydrolysis of 19.1% have an iron chelating capacity of 38.5 ± 0.4% and increase the synthesis of ferritin in Caco-2 cells five-fold compared to the control. This may be due to the fact that these hydrolysates contain amino acids such as Leu, Lys, Glu, Ala, Asp, Val, Thr, Cys and Phe, which may be responsible for binding iron to the hydrolysate, increasing its solubility and the consequent uptake by Caco-2 cells.
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Affiliation(s)
- Nathalia A Gómez-Grimaldos
- Nutrition and Food Technology Group, Faculty of Pharmaceutical and Food Sciences, University of Antioquia, Medellin, 050010, Colombia.
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23
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Cheng J, Kenaan A, Zhao D, Qi D, Song J. Photo-polymerizable ferrous sulfate liposomes as vehicles for iron fortification of food. NANOMEDICINE-NANOTECHNOLOGY BIOLOGY AND MEDICINE 2020; 30:102286. [DOI: 10.1016/j.nano.2020.102286] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 07/07/2020] [Accepted: 08/02/2020] [Indexed: 12/30/2022]
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24
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Wu W, Yang Y, Sun N, Bao Z, Lin S. Food protein-derived iron-chelating peptides: The binding mode and promotive effects of iron bioavailability. Food Res Int 2020; 131:108976. [DOI: 10.1016/j.foodres.2020.108976] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2019] [Revised: 01/01/2020] [Accepted: 01/01/2020] [Indexed: 12/16/2022]
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In Vitro Bioaccessibility and Bioavailability of Iron from Mature and Microgreen Fenugreek, Rocket and Broccoli. Nutrients 2020; 12:nu12041057. [PMID: 32290311 PMCID: PMC7231393 DOI: 10.3390/nu12041057] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 04/07/2020] [Accepted: 04/08/2020] [Indexed: 02/06/2023] Open
Abstract
Iron deficiency is a global epidemic affecting a third of the world's population. Current efforts are focused on investigating sustainable ways to improve the bioavailability of iron in plant-based diets. Incorporating microgreens into the diet of at-risk groups in populations could be a useful tool in the management and prevention of iron deficiency. This study analysed and compared the mineral content and bioavailability of iron from microgreen and mature vegetables. The mineral content of rocket, broccoli and fenugreek microgreens and their mature counterparts was determined using microwave digestion and ICP-OES. Iron solubility and bioavailability from the vegetables were determined by a simulated gastrointestinal in vitro digestion and subsequent measurement of ferritin in Caco-2 cells as a surrogate marker of iron uptake. Iron contents of mature fenugreek and rocket were significantly higher than those of the microgreens. Mature fenugreek and broccoli showed significantly (p < 0.001) higher bioaccessibility and low-molecular-weight iron than found in the microgreens. Moreover, iron uptake by Caco-2 cells was significantly higher only from fenugreek microgreens than the mature vegetable. While all vegetables except broccoli enhanced FeSO4 uptake, the response to ferric ammonium citrate (FAC) was inhibitory apart from the mature rocket. Ascorbic acid significantly enhanced iron uptake from mature fenugreek and rocket. Microgreen fenugreek may be bred for a higher content of enhancers of iron availability as a strategy to improve iron nutrition in the populace.
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Do Triticum aestivum L. and Triticum spelta L. Hybrids Constitute a Promising Source Material for Quality Breeding ofNew Wheat Varieties? AGRONOMY-BASEL 2019. [DOI: 10.3390/agronomy10010043] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The aim of this two-year study was to determine whether the contents of macronutrients and macro and microelements in wheat grain can be increased by crossbreeding Triticum aestivum and T. spelta. The experimental material comprised the grains of F6 and F7 hybrids and their parental forms. The element content of grain was determined by ICP-SFMS. Hybrid grains had significantly higher ash contents than bread wheat grain (1.90% and 1.93% versus 1.62%). Crude protein content was lowest in bread wheat grain (11.75%) and highest in spelt grain (14.67%). Hybrid grains had significantly higher protein contents (12.97% and13.19%) than bread wheat grain. In both years of the study, the concentrations of P, S, Mg and Ca were highest in spelt grain, whereas their content in hybrids was lower than in spelt grain, but higher than in bread wheat grain. The concentrations of desirable microelements were highest in spelt grain, and the micronutrient profile of hybrid grains was more similar to bread wheat than spelt. Therefore, the hybrids can constitute promising source material for quality breeding in wheat.
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27
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Rodriguez-Ramiro I, Dell'Aquila C, Ward J, Neal A, Bruggraber S, Shewry P, Fairweather-Tait S. Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model. Food Chem 2019; 301:125292. [DOI: 10.1016/j.foodchem.2019.125292] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 07/27/2019] [Accepted: 07/28/2019] [Indexed: 02/02/2023]
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28
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Khodaii Z, Zadeh MN, Kamali J, Mehrabani Natanzi M. Enhanced iron absorption from lactic acid fermented bread (an in vivo/ex vivo study). GENE REPORTS 2019. [DOI: 10.1016/j.genrep.2019.100389] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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29
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Swanepoel E, Havemann‐Nel L, Rothman M, Laubscher R, Matsungo TM, Smuts CM, Faber M. Contribution of commercial infant products and fortified staple foods to nutrient intake at ages 6, 12, and 18 months in a cohort of children from a low socio-economic community in South Africa. MATERNAL & CHILD NUTRITION 2019; 15:e12674. [PMID: 30216697 PMCID: PMC7198934 DOI: 10.1111/mcn.12674] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 07/23/2018] [Accepted: 07/25/2018] [Indexed: 01/14/2023]
Abstract
Fortification of two staple foods, maize meal and wheat flour (bread), is mandatory, and commercial infant products are widely available in South Africa. Using a 24-hr recall, we determined the contribution of these foods towards nutrient intakes at ages 6 (n = 715), 12 (n = 446), and 18 (n = 213) months in a cohort of children in a peri-urban community, North West province. On the day of recall, commercial infant products were consumed by 83% of children at 6 months, 46% at 12 months, and 15% at 18 months; fortified staples were consumed by 23%, 81%, and 96%, respectively. For consumers thereof, commercial infant products contributed 33% energy and 94% iron intakes at 6 months and 27% energy and 56% iron intakes at 12 months; nutrient densities of the complementary diet was higher than for nonconsumers for most micronutrients. For consumers of fortified staples, energy contribution thereof was 11% at 6 months versus 29% at 18 months; at 18 months, fortified staples contributed >30% of iron, zinc, vitamin A, thiamine, niacin, vitamin B6, and folate; at 12 months, nutrient densities of the complementary diet were higher for zinc, folate, and vitamin B6 but lower for calcium, iron, vitamin A, niacin, and vitamin C than nonconsumers. At ages 12 and 18 months, ~75% of children had low calcium intakes. At 12 months, 51.4% of consumers versus 25.0% (P = 0.005) of nonconsumers of fortified staples had adequate intakes (>EAR) for all eight fortificant nutrients. However, despite fortification, nutrient gaps remain.
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Affiliation(s)
- Eloïse Swanepoel
- Centre of Excellence for Nutrition (CEN)North‐West UniversityPotchefstroomSouth Africa
| | - Lize Havemann‐Nel
- Centre of Excellence for Nutrition (CEN)North‐West UniversityPotchefstroomSouth Africa
| | - Marinel Rothman
- Centre of Excellence for Nutrition (CEN)North‐West UniversityPotchefstroomSouth Africa
| | - Ria Laubscher
- Biostatistics UnitSouth African Medical Research CouncilTygerbergSouth Africa
| | - Tonderayi M. Matsungo
- Centre of Excellence for Nutrition (CEN)North‐West UniversityPotchefstroomSouth Africa
| | - Cornelius M. Smuts
- Centre of Excellence for Nutrition (CEN)North‐West UniversityPotchefstroomSouth Africa
| | - Mieke Faber
- Centre of Excellence for Nutrition (CEN)North‐West UniversityPotchefstroomSouth Africa
- Non‐Communicable Diseases Research UnitSouth African Medical Research CouncilTygerbergSouth Africa
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30
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Blanco-Rojo R, Vaquero MP. Iron bioavailability from food fortification to precision nutrition. A review. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.04.015] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Baomiao D, Xiangzhou Y, Li L, Hualin Y. Evaluation of iron transport from ferrous glycinate liposomes using Caco-2 cell model. Afr Health Sci 2017; 17:933-941. [PMID: 29085422 PMCID: PMC5656219 DOI: 10.4314/ahs.v17i3.37] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Background Iron fortification of foods is currently a strategy employed to fight iron deficiency in countries. Liposomes were assumed to be a potential carrier of iron supplements. Objective The objective of this study was to investigate the iron transport from ferrous glycinate liposomes, and to estimate the effects of liposomal carriers, phytic acid, zinc and particle size on iron transport using Caco-2 cell models. Methods Caco-2 cells were cultured and seeded in DMEM medium. Minimum essential medium was added to the basolateral side. Iron liposome suspensions were added to the apical side of the transwell. Results The iron transport from ferrous glycinate liposomes was significantly higher than that from ferrous glycinate. In the presence of phytic acid or zinc ion, iron transport from ferrous glycinate liposomes and ferrous glycinate was evidently inhibited, and iron transport decreased with increasing phytic acid concentration. Iron transport was decreased with increase of particle size increasing of ferrous glycinate liposome. Conclusion Liposomes could behave as more than a simple carrier, and iron transport from liposomes could be implemented via a mechanism different from the regulated non-heme iron pathway.
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Affiliation(s)
- Ding Baomiao
- College of Life Science, Yangtze University, Jingmi Road 266, Jingzhou Hubei 434025, China
| | - Yi Xiangzhou
- College of Life Science, Yangtze University, Jingmi Road 266, Jingzhou Hubei 434025, China
| | - Li Li
- College of Life Science, Yangtze University, Jingmi Road 266, Jingzhou Hubei 434025, China
| | - Yang Hualin
- College of Life Science, Yangtze University, Jingmi Road 266, Jingzhou Hubei 434025, China
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Sihag MK, Sharma V, Goyal A, Arora S, Kapila R. In vivo assessment of iron bioavailability from fortified pearl millet based weaning food. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4410-5. [PMID: 26831255 DOI: 10.1002/jsfa.7651] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2015] [Revised: 01/23/2016] [Accepted: 01/24/2016] [Indexed: 05/24/2023]
Abstract
BACKGROUND Iron is an essential micronutrient required for normal growth and development of the body. Infants are more vulnerable to develop iron-deficiency anaemia due to inadequate iron supply in early stages. The objective of the study was in vivo assessment of iron bioavailability from pearl millet based weaning food fortified with iron and vitamin A, and to investigate the role of vitamin A in iron absorption in animal models. RESULTS Results revealed that anaemic group showed significantly (P < 0.05) higher bioavailability than that of normal rat models. Animals fed vitamin A supplemented pearl-millet diet exhibited comparable results with a sub-group provided commercially available weaning diet in both normal and anaemic groups, but significantly (P < 0.05) higher values for studied biological indices than that of a sub-group provided iron fortified pearl-millet or synthetic diet. When the anaemic rats were provided iron + vitamin A fortified diet, iron bioavailability increased and liver iron stores returned to the normal levels after 30 days, indicating a promoter role of vitamin A in intestinal iron absorption. CONCLUSIONS Overall, bioavailability of electrolytic iron could be improved by supplementation of vitamin A, and this mixture can be considered as a useful fortificant for pearl millet based complementary foods fortification designed to prevent iron deficiency. © 2016 Society of Chemical Industry.
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MESH Headings
- Anemia, Iron-Deficiency/blood
- Anemia, Iron-Deficiency/diet therapy
- Anemia, Iron-Deficiency/metabolism
- Anemia, Iron-Deficiency/prevention & control
- Animals
- Digestion
- Disease Models, Animal
- Feces/chemistry
- Female
- Food Handling
- Food, Fortified/adverse effects
- Food, Fortified/analysis
- Humans
- Infant
- Infant Food/adverse effects
- Infant Food/analysis
- Intestinal Absorption
- Iron/analysis
- Iron/metabolism
- Iron/urine
- Iron, Dietary/administration & dosage
- Iron, Dietary/analysis
- Iron, Dietary/metabolism
- Iron, Dietary/therapeutic use
- Liver/metabolism
- Male
- Nutritive Value
- Pennisetum/chemistry
- Random Allocation
- Rats, Wistar
- Renal Elimination
- Seeds/chemistry
- Vitamin A/administration & dosage
- Vitamin A/adverse effects
- Vitamin A/metabolism
- Vitamin A/therapeutic use
- Weaning
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Affiliation(s)
- Manvesh Kumar Sihag
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, India-132001
| | - Vivek Sharma
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, India-132001
| | - Ankit Goyal
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, India-132001
| | - Sumit Arora
- Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana, India-132001
| | - Rajeev Kapila
- Animal Biochemistry Division, National Dairy Research Institute, Karnal, Haryana, India-132001
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Replacing electrolytic iron in a fortification-mix with NaFeEDTA increases both iron and zinc availabilities in traditional African maize porridges. Food Chem 2016; 205:9-13. [PMID: 27006207 DOI: 10.1016/j.foodchem.2016.02.161] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2015] [Revised: 02/22/2016] [Accepted: 02/28/2016] [Indexed: 11/22/2022]
Abstract
While replacing electrolytic iron with NaFeEDTA in multi-micronutrient fortification-mixes is a popular option, there is no information about the effect on the iron and zinc availabilities in African staple foods. This study evaluated the effects of adding a multi-micronutrient fortification-mix, with no iron, electrolytic iron or NaFeEDTA on the availabilities of iron and zinc from thick and fermented special-grade maize porridges using a Caco-2 cell model. Replacing electrolytic iron with NaFeEDTA significantly (p ⩽ 0.05) increased iron and, importantly zinc, availabilities in both the thick (2.16% vs. 1.45% and 2.51% vs. 2.29%, respectively) and fermented (3.35% vs. 2.66% and 3.04% vs. 2.61%, respectively) porridges. Some of the NaFeEDTA complexes perhaps partially dissociated because of pH changes during simulated digestion, binding with zinc and increasing its availability. NaFeEDTA in a multi-micronutrient fortification-mix, added to less refined, high phytate maize meal, would be more effective than electrolytic iron in addressing both iron and zinc deficiencies in low socio-economic populations of sub-Saharan Africa.
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Wagner ME, Spoth KA, Kourkoutis LF, Rizvi SSH. Stability of niosomes with encapsulated vitamin D3 and ferrous sulfate generated using a novel supercritical carbon dioxide method. J Liposome Res 2015; 26:261-8. [DOI: 10.3109/08982104.2015.1088868] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
| | - Katherine A. Spoth
- School of Applied and Engineering Physics, Cornell University, Ithaca, NY, USA, and
| | - Lena F. Kourkoutis
- School of Applied and Engineering Physics, Cornell University, Ithaca, NY, USA, and
- Kavli Institute at Cornell for Nanoscale Science, Ithaca, NY, USA
| | - Syed S. H. Rizvi
- Department of Food Science, Cornell University, Ithaca, NY, USA,
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Iron in fortified biscuits: A simple method for its quantification, bioaccessibility study and physicochemical quality. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.09.028] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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