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

Bokhari, F.; Derbyshire, Emma; Li, W.; Brennan, Charles S.; Stojceska, Valentina

doi:10.1111/j.1365-277x.2011.01185.x

Cited by 15 publications

(12 citation statements)

References 27 publications

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“…One research group observed a decline in serum iron after the study subjects had ingested the iron-rich meals [99]. Such a decline was also observed in a study conducted by Conway et al .…”

Section: Potential Of Phytase-mediated Iron Release From Plant Foodssupporting

confidence: 57%

Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

2013

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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.

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“…One research group observed a decline in serum iron after the study subjects had ingested the iron-rich meals [99]. Such a decline was also observed in a study conducted by Conway et al .…”

Section: Potential Of Phytase-mediated Iron Release From Plant Foodssupporting

confidence: 57%

Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

2013

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“…It seems likely that the amount of bread consumed (average intake of 2.3 slices), although containing a bioavailable source of iron (Bokhari et al 2011), was not enough to generate physiological effects. Unfortunately, the small sample size used in this study (based on time available and financial constraints) is also the limitation of this work.…”

Section: Discussionmentioning

confidence: 97%

“…In a previous study, we measured the bioavailability of iron-rich and control breads using area-under-thecurve calculations and compared the sensory properties of the breads to ensure that the latter would lead to similar levels of compliance (Bokhari et al 2011). Food colour (caramel) was also added to control bread dough to ensure this was similar in appearance to the intervention.…”

Section: Maskingmentioning

confidence: 99%

“…The bread contained, on average, 2.2 mg iron per 50 g slice. Previous research conducted on non-pregnant women of child-bearing age showed that the iron from this source was bioavailable and had similar sensory properties to control bread (Bokhari et al 2011). Following this work, we designed a double-blind, randomized, placebo-controlled trial to determine whether regular consumption of the intervention bread could be used as a prophylaxis against iron deficiency in pregnancy.…”

Section: Introductionmentioning

confidence: 95%

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A randomized trial investigating an iron-rich bread as a prophylaxis against iron deficiency in pregnancy

Bokhari

Derbyshire

Hickling

et al. 2011

International Journal of Food Sciences and Nutrition

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The iron-rich bread (2.2 mg iron per 50 g slice) used in the study was developed using Eragrostis tef flour, naturally rich in iron. Iron deficiency is prevalent in pregnancy and compliance with supplements can be low. In this double-blind, randomized trial 34 Caucasian, primiparous antenatal patients were randomized to receive intervention bread or a placebo for 6 weeks. Women consumed on an average of 2.3 slices per day, providing a total of 5.0 mg iron. Using World Health Organisation (2001) haemoglobin cut-offs, 12% of participants eating the iron-rich bread were iron deficient by the end of the study compared with 27% in the control group. For other markers of iron status, these were improved in the placebo versus the treatment group. For example, a significant decline in serum iron and transferrin saturation was not observed in this group. Findings demonstrate that other modes of delivery, i.e. food fortification, may be needed to generate 'physiological effects', or further measures are taken to improve intervention compliance.

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“…According to Saturni et al and Umeta et al, teff is an excellent source of iron for most of the population in Ethiopia [33,39]. However, some authors argue that teff's highest content of iron is due to soil contamination as a result of threshing the crop on the ground [1,6,10]. A significant proportion of the iron in the teff diets of Ethiopia is extrinsic to food, usually referred to as contaminant iron and the complete removal of extrinsic iron from teff is not possible [9,39].…”

Section: Introductionmentioning

confidence: 99%

The Unresolved Wonder on Contaminant Iron Bioavailability: The Way Forward

Teklu¹

2017

JNHFS

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

Abstract: The results obtained in the present study show that TB consumption may help to maintain serum iron levels, especially when phytase is added. The findings from the study also demonstrate there may be potential to further improve the bio-availability of iron from non-haem food sources.

Cited by 15 publications

References 27 publications

Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

Potential of Phytase-Mediated Iron Release from Cereal-Based Foods: A Quantitative View

A randomized trial investigating an iron-rich bread as a prophylaxis against iron deficiency in pregnancy

The Unresolved Wonder on Contaminant Iron Bioavailability: The Way Forward

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