A study to establish whether food-based approaches can improve serum iron levels in child-bearing aged women

The role of omics in improving the orphan crop tef

Tef or teff [Eragrostis tef (Zucc.) Trotter] is a cereal crop indigenous to the Horn of Africa, where it is a staple food for a large population. The popularity of tef arises from its resilience to environmental stresses and its nutritional value. For many years, tef has been considered an orphan crop, but recent research initiatives from across the globe are helping to unravel its undisclosed potential. Advanced omics tools and techniques have been directed toward the exploration of tef's diversity with the aim of increasing its productivity. In this review, we report on the most recent advances in tef omics that brought the crop into the spotlight of international research.

Nutrition in chronic inflammatory conditions: Bypassing the mucosal block for micronutrients

Nutritional Immunity is one of the most ancient innate immune responses, during which the body can restrict nutrients availability to pathogens and restricts their uptake by the gut mucosa (mucosal block). Though this can be a beneficial strategy during infection, it also is associated with non-communicable diseases-where the pathogen is missing; leading to increased morbidity and mortality as micronutritional uptake and distribution in the body is hindered. Here, we discuss the acute immune response in respect to nutrients, the opposing nutritional demands of regulatory and inflammatory cells and particularly focus on some nutrients linked with inflammation such as iron, vitamins A, Bs, C, and other antioxidants. We propose that while the absorption of certain micronutrients is hindered during inflammation, the dietary lymph path remains available. As such, several clinical trials investigated the role of the lymphatic system during protein absorption, following a ketogenic diet and an increased intake of antioxidants, vitamins, and minerals, in reducing inflammation and ameliorating disease.

Teff consumption and anemia in pregnant Ethiopian women: a case-control study

PURPOSE

Teff, an iron-rich staple grain in Ethiopia, is consumed mainly in the form of teff injera (TI). Studies on the association of TI consumption with anemia are limited. We aimed to determine the association of frequencies of TI consumption with anemia, in Addis Ababa, Ethiopia.

METHODS

We conducted a hospital-based case-control study involving 592 pregnant women: 187 anemic cases, and 405 non-anemic controls. TI consumption was assessed by a food frequency questionnaire (FFQ). Multiple logistic regression, adjusted for dietary and non-dietary covariates, was performed to determine the relation of TI consumption to anemia status.

RESULTS

We found that a decrease in frequency of TI consumption was significantly associated with an increase in the likelihood of anemia (p-trend = 0.009). Compared with everyday TI consumption, the adjusted odds ratios (AORs) of anemia associated with the other frequencies of teff consumption were 1.50 [95% confidence interval (CI) 0.71, 3.23; p = 0.285] for every other day, 2.13 (95% CI 1.03, 4.41; p = 0.04) for 1-2 times a week, and 3.17 (95% CI 1.62, 6.22; p < 0.001) for once in 2 weeks.

CONCLUSIONS

Teff consumption was associated with reduced odds of anemia in pregnant women. Further studies are warranted, including determining the feasibility and effectiveness of TI use for anemia prevention.

REGISTRATION

The study was registered as https://clinicaltrials.gov/ct2/show/NCT03251664 .

Potential of phytase-mediated iron release from cereal-based foods: a quantitative view

The major part of iron present in plant foods such as cereals is largely unavailable for direct absorption in humans due to complexation with the negatively charged phosphate groups of phytate (myo-inositol (1,2,3,4,5,6)-hexakisphosphate). Human biology has not evolved an efficient mechanism to naturally release iron from iron phytate complexes. This narrative review will evaluate the quantitative significance of phytase-catalysed iron release from cereal foods. In vivo studies have shown how addition of microbially derived phytases to cereal-based foods has produced increased iron absorption via enzyme-catalysed dephosphorylation of phytate, indicating the potential of this strategy for preventing and treating iron deficiency anaemia. Despite the immense promise of this strategy and the prevalence of iron deficiency worldwide, the number of human studies elucidating the significance of phytase-mediated improvements in iron absorption and ultimately in iron status in particularly vulnerable groups is still low. A more detailed understanding of (1) the uptake mechanism for iron released from partially dephosphorylated phytate chelates, (2) the affinity of microbially derived phytases towards insoluble iron phytate complexes, and (3) the extent of phytate dephosphorylation required for iron release from inositol phosphates is warranted. Phytase-mediated iron release can improve iron absorption from plant foods. There is a need for development of innovative strategies to obtain better effects.