Changing the zinc:iron ratio in a cereal-based nutritional supplement has no effect on percent absorption of iron and zinc in Sri Lankan children.
نویسندگان
چکیده
The Thriposha programme is a community-level nutrition intervention in Sri Lanka that provides a combination of energy, protein and micronutrients as a 'ready-to-eat' cereal-based food. We measured the bioavailability of Fe and Zn from Thriposha formula at two different molar ratios of Zn:Fe in order to determine the effect on Fe and Zn absorption. Children 4-7 years (n 53) were given a meal prepared with 50 g Thriposha containing 1.5 mg Zn as zinc sulphate and either 9 mg (high Fe concentration (HiFe)) or 4.5 mg (low Fe concentration (LoFe)) Fe as ferrous fumarate. Zn and Fe percent absorption were measured using stable isotopes by tracer:tracee ratio and by incorporation of erythrocytes, respectively. Percent Fe absorption from the two meals was similar (6.6 % (4.8) v. 4.8 % (2.6); P = 0.15), but total Fe absorption was significantly higher from the HiFe meal (0.59 (0.43) mg) than the LoFe meal (0.20 (0.12) mg; P = 0.01). There was no significant difference between the two groups in Zn absorption (10.7 % (0.9) v. 8.8 % (1.4), P = 0.13, respectively). Decreasing the amount of Fe in Thriposha did not cause a significant change in the percent absorption of Fe and Zn, but significantly lowered the total amount of absorbed Fe. These results demonstrate the utility of maintaining a higher Fe content in this supplement. Further studies to increase Zn content are warranted while maintaining a HiFe.
منابع مشابه
Effect of whole bread baked from cultivated wheat with micronutrient fertilizers on serum Zinc
Background: Zinc deficiency is a common problem in the world. Finding adequate solution for combating this problem is very important. The aim of this research was study of the effect of consumption of whole bread baked from cultivated wheat with microfertilizer on serum zinc. Materials & Methods: This double blind field trial was carried out on two villages: Tajaragh as experimental (n=160) an...
متن کاملA Critical Review of Arsenic Contamination in Sri Lankan Foods
Numerous studies have shown growing information indicating the contribution of food to the dietary exposure of arsenic (As) through consumption of different food items in many different regions over the world. However, few review papers with regard to As in Sri Lankan foods are available in databases. Thus, a critical review and assessment of a number of local studies on total As concentrations...
متن کاملEffect of a micronutrient fortificant mixture and 2 amounts of calcium on iron and zinc absorption from a processed food supplement.
BACKGROUND Iron, zinc, and calcium can interact with each other in a way that inhibits their respective absorption. On the other hand, mineral fortification has been used to improve simultaneous iron and zinc absorption from food supplements. OBJECTIVE We evaluated the effect of a novel fortificant mixture consisting of NaFeEDTA, zinc methionine, ascorbic acid, and citric acid on iron and zin...
متن کاملINTESTINAL ZINC ABSORPTION IN DESFERROXAMINE-TREATED RATS
Desferroxamine (Desferal) is used tochelate iron in thalassemia, a disease of very high prevalence in various parts of lran. We have investigated intestinal zinc absorption in Desferal-treated rats which, in pilot experiments, showed low serum levels of both iron and zinc. Intraperitoneal administration of ten 0.5 g doses of Desferal (one injection every other day) to male rats produced sev...
متن کاملتأثیر مصرف بهینه کود بر غلظت عناصر غذایی و نسبت مولی اسید فیتیک به روی در ارقام ایرانی لوبیا قرمز در مراحل مختلف تکامل دانه
Phytic acid is the main source of organic phosphorus in grains of legumes and cereals. It has great ability of bonding with metals and minerals such as iron, zinc and calcium. As a result, the solubility of these elements and their absorption capability by human will be reduced. This greenhouse research was carried out with the aim of studying the variations of phytic acid to zinc molar ratio a...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید
ثبت ناماگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید
ورودعنوان ژورنال:
- The British journal of nutrition
دوره 103 7 شماره
صفحات -
تاریخ انتشار 2010