Artículo de revista
Effect of Zinc Sulfate Fortificant on Iron Absorption from Low Extraction Wheat Flour Co-Fortified with Ferrous Sulfate
Fecha
2013Registro en:
Biol Trace Elem Res (2013) 151:471–475
DOI: 10.1007/s12011-012-9582-7
Autor
Ordóñez Pizarro, Fernando
Pizarro Aguirre, Fernando
López de Romaña, Daniel
Institución
Resumen
The co-fortification of wheat flour with iron (Fe)
and zinc (Zn) is a strategy used to prevent these deficiencies
in the population. Given that Zn could interact negatively
with Fe, the objective was to assess the effect of Zn on Fe
absorption from bread prepared with wheat flour fortified
with Fe and graded levels of Zn fortificant. Twelve women
aged 30–43 years, with contraception and a negative pregnancy
test, participated in the study. They received on four
different days, after an overnight fast, 100 g of bread made
with wheat flour (70 % extraction) fortified with 30 mg Fe/
kg as ferrous sulfate (A) or prepared with the same Fefortified
flour but with graded levels of Zn, as zinc sulfate:
30 mg/kg (B), 60 mg/kg (C), or 90 mg/kg (D). Fe radioisotopes
(59Fe and 55Fe) of high specific activity were used
as tracers and Fe absorption iron was measured by the
incorporation of radioactive Fe into erythrocytes. Results:
The geometric mean and range of ±1 SD of Fe absorption
were: A=19.8 % (10.5–37.2 %), B=18.5 % (10.2–33.4 %),
C=17.7 % (7.7–38.7 %), and D=11.2 % (6.2–20.3 %),
respectively; ANOVA for repeated measures F=5.14, p<
0.01 (Scheffè’s post hoc test: A vs D and B vs D, p<0.05).
We can conclude that Fe is well absorbed from low extraction
flour fortified with 30 mg/kg of Fe, as ferrous sulfate,
and up to 60 mg/kg of Zn, as Zn sulfate. A statistically
significant reduction of Fe absorption was observed at a Zn
fortification level of 90 mg Zn/kg.