Hostname: page-component-586b7cd67f-g8jcs Total loading time: 0 Render date: 2024-11-25T07:54:15.782Z Has data issue: false hasContentIssue false
  • English
  • Français

Iron absorption from fortified flat breads

Published online by Cambridge University Press:  09 March 2007

Mohamed El Guindi ,
Sean R. Lynch  and
James D. Cook
Mohamed El Guindi
Affiliation:
Department of Medicine, University of Kansas Medical Center, Kansas City, Kansas 66103, USA
Sean R. Lynch
Affiliation:
Department of Medicine, University of Kansas Medical Center, Kansas City, Kansas 66103, USA
James D. Cook
Affiliation:
Department of Medicine, University of Kansas Medical Center, Kansas City, Kansas 66103, USA
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Radio-iron absorption measurements were performed in healthy volunteer subjects to assess the availability of fortification Fe added to various bread products.

2. When ferrous sulphate was used as a fortifier, Fe absorption from a traditional Egyptian flat bread (Baladi) averaged only 16% of that observed with European bread. This difference was attributed to the high extraction flour used to prepare Baladi bread.

3. The inhibiting effect of Baladi bread was largely eliminated by adding EDTA to the flour before baking.

Type
Clinical and Human Nutrition Papers Studies in Man
Information
British Journal of Nutrition , Volume 59 , Issue 2 , March 1988 , pp. 205 - 213
Copyright
Copyright © The Nutrition Society 1988

References

Bjorn-Rasmussen, E. (1974). Nutritional Metabolism 16, 101–110.Google Scholar
Bjorn-Rasmussen, E. & Hallberg, L. (1974). Nutritional Metabolism 16, 94–100.Google Scholar
Bothwell, T. H., Charlton, R. W., Cook, J. D. & Finch, C. A. (1979). Iron Metabolism in Man, 1st edn, pp. 401–410. Oxford: Blackwell Scientific.Google Scholar
Brown, E., Hooper, J., Hodges, J. L., Bradley, B., Wennesland, R. & Yamaushi, M. (1962). Journal of Clinical Investigation 41, 2182–2190.CrossRefGoogle Scholar
Cook, J. D., Layrisse, M. & Finch, C. A. (1969). Blood 33, 421–429.CrossRefGoogle Scholar
Cook, J. D., Layrisse, M., Martinez-Torres, C., Walker, R., Monsen, E. & Finch, C. A. (1972). Journal of Clinical Investigation 51, 805–815.CrossRefGoogle Scholar
Cook, J. D. & Monsen, E. R. (1976). American Journal of Clinical Nutrition 29, 614–620.CrossRefGoogle Scholar
Cook, J. D. & Reusser, M. E. (1983). American Journal of Clinical Nutrition 38, 648–659.CrossRefGoogle Scholar
Cook, J. D., Skikne, B. S., Lynch, S. R. & Reusser, M. E. (1986). Blood 68, 726–731.CrossRefGoogle Scholar
Disler, P. B., Lynch, S. R., Charlton, R. W., Torrance, J. D. & Bothwell, T. H. (1975). Gut 16, 193–200.CrossRefGoogle Scholar
Garby, L. & Areekul, S. (1974). Annals of Tropical Medicine and Parasitology 68, 467–476.CrossRefGoogle Scholar
Hallberg, L. (1980). In Methods in Hematology: Iron, pp. 116–133 [Cook, J. D., editor]. New York: Churchill Livingstone.Google Scholar
Hallberg, L., Bengtason, C., Garby, L., Lennartsson, J., Rossander, L. & Tibblin, E. (1979). Bulletin WHO 57, 947–954.Google Scholar
Hallberg, L., Bjorn-Rasmussen, E., Rossander, L. & Suwanik, R. (1977). American Journal of Clinical Nutrition 30, 539–548.CrossRefGoogle Scholar
Hosain, F., Marsaglia, G. & Finch, C. A. (1967). Journal of Clinical Investigation 46, 1–9.CrossRefGoogle Scholar
International Nutritional Anemia Consultative Group (1982). Report of the International Nutritional Anemia Consultative Group (INACG). Washington DC and New York: The Nutrition Foundation.Google Scholar
Layrisse, M. & Martinez-Torres, C. (1977). American Journal of Clinical Nutrition 30, 1166–1174.CrossRefGoogle Scholar
MacPhail, A. P., Bothwell, T. H., Torrance, J. D., Derman, D. P., Bezwoda, W. R., Charlton, R. W. & Mayet, F. (1981). British Journal of Nutrition 45, 215–227.CrossRefGoogle Scholar
Miles, L. E. M., Lipschitz, D. A., Bieber, C. P. & Cook, J. D. (1974). Analytical Biochemistry 61, 209–224.CrossRefGoogle Scholar
Moore, C. V. & Dubach, R. (1951). Transactions of the Association of American Physicians 64, 245–256.Google Scholar
Rossander, L., Hallberg, L. & Bjorn-Rasmussen, E. (1979). American Journal of Clinical Nutrition 32, 2482–2489.CrossRefGoogle Scholar
Sayers, M. H., Lynch, S. R., Charlton, R. W., Bothwell, T. H., Walker, R. B. & Mayet, F. (1974). British Journal of Nutrition 31, 367–375.CrossRefGoogle Scholar
Simpson, K. M., Morris, E. R. & Cook, J. D. (1981). American Journal of Clinical Nutrition 34, 1469–1478.CrossRefGoogle Scholar
Viteri, F. E., Garcia-Ibanez, R. & Torun, B. (1978). American Journal of Clinical Nutrition 31, 961–971.CrossRefGoogle Scholar
Wennesland, R., Brown, E., Hopper, J., Hodges, L., Guttentag, O. E., Scott, K. G., Tucker, I. N. & Bradley, B. (1959). Journal of Clinical Investigation 38, 1065–1077.CrossRefGoogle Scholar
Widdowson, E. M. & McCance, R. A. (1942). Lancet i, 588–591.CrossRefGoogle Scholar