Enhancing mineral bioavailability from cereals: Current strategies and future perspectives

Aslam, Mohamad F.; Ellis, Peter R.; Berry, Sarah; Latunde-Dada, Gladys O.; Sharp, Paul

doi:10.1111/nbu.12324

Cited by 34 publications

(20 citation statements)

References 32 publications

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“…These issues are important, especially in some parts of the world with a high risk of cardio-metabolic disease, where dietary fibre intake tends to be below the recommended intake levels. However, it is recognised that in foods where mineral bioavailability needs to be increased, the rupture of the cell walls may provide a way to improve mineral status, e.g., a higher iron bioavailability through the micro-milling of wheat aleurone [ 28 ].…”

Section: Health Benefitsmentioning

confidence: 99%

Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC)

et al. 2020

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Dietary fibre is a generic term describing non-absorbed plant carbohydrates and small amounts of associated non-carbohydrate components. The main contributors of fibre to the diet are the cell walls of plant tissues, which are supramolecular polymer networks containing variable proportions of cellulose, hemicelluloses, pectic substances, and non-carbohydrate components, such as lignin. Other contributors of fibre are the intracellular storage oligosaccharides, such as fructans. A distinction needs to be made between intrinsic sources of dietary fibre and purified forms of fibre, given that the three-dimensional matrix of the plant cell wall confers benefits beyond fibre isolates. Movement through the digestive tract modifies the cell wall structure and may affect the interactions with the colonic microbes (e.g., small intestinally non-absorbed carbohydrates are broken down by bacteria to short-chain fatty acids, absorbed by colonocytes). These aspects, combined with the fibre associated components (e.g., micronutrients, polyphenols, phytosterols, and phytoestrogens), may contribute to the health outcomes seen with the consumption of dietary fibre. Therefore, where possible, processing should minimise the degradation of the plant cell wall structures to preserve some of its benefits. Food labelling should include dietary fibre values and distinguish between intrinsic and added fibre. Labelling may also help achieve the recommended intake of 14 g/1000 kcal/day.

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Section: Health Benefitsmentioning

confidence: 99%

Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC)

et al. 2020

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“…White flour consists of just the starchy endosperm, which comprises mainly starch and protein (~80% and 10%, respectively). Fibre, vitamins, minerals and other bioactives are mostly concentrated in the bran (and particularly in the aleurone component), and therefore, nutrient composition varies with the extraction rate of the grain (Mitchell & Shewry 2015; Shewry 2016; Tosi et al 2018; Aslam et al 2018). Wholemeal is a 100% extraction‐rate flour, whereas brown flour contains about 85% of the grain (some bran and germ have been removed) and white flour between 75% and 80% extraction (European Flour Millers 2020; Flour Advisory Bureau 2020).…”

Section: Nutritional Composition and Contribution Of Bread To Uk Dietsmentioning

confidence: 99%

“…However, most iron and zinc in wheat is naturally bound to phytate (phosphorus storage complexes), reducing bioavailability compared with iron and zinc present in animal foods (EFSA NDA Panel 2014a, 2015a). Though the removal of aleurone during milling removes phytate (Balk et al 2019), the bioavailability of both the endogenous iron and zinc within whole‐grain flour, and elemental iron (which is commonly used for fortification of white flour in the UK, though other forms of iron are permitted; see Table 4) remains unclear, particularly due to the presence of additional inhibitory compounds within wheat such as polyphenols (Aslam et al 2018).…”

Section: Nutritional Composition and Contribution Of Bread To Uk Dietsmentioning

confidence: 99%

“…Research suggests that enriching white bread with aleurone may be worthwhile in increasing contents of bioavailable micronutrients such as folate and iron (Fenech et al 1999, 2005; Latunde‐Dada et al 2014). Therefore, aleurone is being investigated as a fortificant by researchers at King’s College London in a Biotechnology and Biological Sciences Research Council Diet and Health Research Industry Club (BBSRC‐DRINC) funded project (Aslam et al 2018).…”

Section: Nutritional Composition and Contribution Of Bread To Uk Dietsmentioning

confidence: 99%

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The role of bread in the UK diet: An update

Lockyer

Spiro

2020

Nutrition Bulletin

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Bread has been a widely consumed traditional staple food in the UK for centuries, although there has been a decrease in consumption over the past 50 years. This may reflect the increased availability and popularity of other starchy foods such as pasta and rice and potentially negative misconceptions around bread and health (e.g. weight gain and gastrointestinal symptoms). On average, in the UK, bread provides 11-12% of energy, 16-20% of carbohydrate, 10-12% of protein and 17-21% of fibre intakes across all age groups and is a key contributor to micronutrient intakes (9-14% of folate, 15-17% of iron, 12-17% of calcium, 12-13% of magnesium and 10-11% of zinc). White bread is the largest contributor to salt intakes in the UK, though average salt content has been declining, largely as a result of the government reformulation programme with the food industry, including the setting of salt reduction targets. The mandatory fortification of flour with folic acid, a strategy used successfully in >60 other countries as a means of reducing neural tube defects (NTDs), is currently being considered and may be an important public health initiative. The variety of fibre types in bread such as arabinoxylan, oligosaccharides and resistant starch, as well as other bioactives including polyphenols, are an area of emerging interest in relation to nutrition and health. This paper gives an overview of the current contribution of bread to nutrient intakes and considers trends which may change the role of bread in our diet going forward.

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“…The two most promising of these are mechanical treatments and fermentation. Mechanical treatments, particularly micro-grinding, have been discussed in a recent article in this journal (Aslam et al 2018). Plant cell walls are resistant to digestion in the gastro-intestinal tract and therefore mineral bioaccessibility from wheat aleurone cells may be limited (Latunde-Dada et al 2014;Edwards et al 2015).…”

Section: Post-harvest Improvements Of Iron and Zinc Bioavailabilitymentioning

confidence: 99%

Improving wheat as a source of iron and zinc for global nutrition

et al. 2019

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Wheat is the staple food crop in temperate countries and increasingly consumed in developing countries, displacing traditional foods. However, wheat products are typically low in bioavailable iron and zinc, contributing to deficiencies in these micronutrients in countries where wheat is consumed as a staple food. Two factors contribute to the low contents of bioavailable iron and zinc in wheat: the low concentrations of these minerals in white flour, which is most widely consumed, and the presence of phytates in mineral‐rich bran fractions. Although high zinc types of wheat have been developed by conventional plant breeding (biofortification), this approach has failed for iron. However, studies in wheat and other cereals have shown that transgenic (also known as genetically modified; GM ) strategies can be used to increase the contents of iron and zinc in white flour, by converting the starchy endosperm tissue into a ‘sink’ for minerals. Although such strategies currently have low acceptability, greater understanding of the mechanisms which control the transport and deposition of iron and zinc in the developing grain should allow similar effects to be achieved by exploiting naturally induced genetic variation. When combined with conventional biofortification and innovative processing, this approach should provide increased mineral bioavailability in a range of wheat products, from white flour to wholemeal.

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Enhancing mineral bioavailability from cereals: Current strategies and future perspectives

Cited by 34 publications

References 32 publications

Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC)

Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC)

The role of bread in the UK diet: An update

Improving wheat as a source of iron and zinc for global nutrition

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