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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
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Abstract

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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

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