Effect of consumption of whole bread baked from cultivated wheat with microfertilizers on blood indices of Iron

Conclusion: In age group of 5-12 no significant difference was observed between the two kinds of wheat. Introduction: Iron deficiency anemia is one of the most common problems in the world. This study was carried out to determine the effect of consumption of whole bread baked from cultivated wheat with microfertilizers on blood indices of iron . Materials and Methods: In this field trial and double blind research two villages (Tajaragh as case and Khaneghah as control) in East Azarbaijan province of Iran were studied. Three hundred and fifty persons of each village were selected based on random sampling. In beginning of the study 5cc blood was taken of each participant. The number of participants were 257 and 268 in Tajaragh and Khaneghah, respectively. Hemoglobin (Hb), Iron, TIBC (Total iron binding capacity), and serum ferritincopper were determined. Transferrin saturation (TS) was calculated. Food consumption was carried out using 24 hours recall (one day) and foodstuff record (two days). Bread was provided in bakeries of the villages. Case village consumed whole bread cultivated with micro fertilizers while the control village has taken regular whole bread for 4 months. At the end of the study the same mentioned above indices were measured. The number of participants in this stage decreased to 160 and 152 persons in case and control, respectively. Independent t test and paired t test, Wilcoxson and Mann whitney’s tests were used for comparing. Findings: Results in different groups were as follow: Consumption of bread and intake of micronutrients were similar in the two villages. Hb concentration in 5-<12 age group was increased in both case and control groups (P<0.05). But in other age groups it was not significant. In all age groups of the case village, TS was increased (p<0.05).Serum ferritin in both villages was decreased (p<0.01).