Hostname: page-component-78c5997874-xbtfd Total loading time: 0 Render date: 2024-11-10T10:57:27.978Z Has data issue: false hasContentIssue false
  • English
  • Français

The efficacy of ferrous bisglycinate and electrolytic iron as fortificants in bread in iron-deficient school children

Published online by Cambridge University Press:  08 March 2007

Martha E. van Stuijvenberg ,
Cornelius M. Smuts ,
Petronella Wolmarans ,
Carl J. Lombard  and
Muhammad A. Dhansay
Martha E. van Stuijvenberg*
Affiliation:
Nutritional Intervention Research UnitMedical Research Council, PO Box 19070, Tygerberg 7505South Africa
Cornelius M. Smuts
Affiliation:
Nutritional Intervention Research UnitMedical Research Council, PO Box 19070, Tygerberg 7505South Africa
Petronella Wolmarans
Affiliation:
Nutritional Intervention Research UnitMedical Research Council, PO Box 19070, Tygerberg 7505South Africa
Carl J. Lombard
Affiliation:
Biostatistics Unit, Medical Research Council, Cape TownSouth Africa
Muhammad A. Dhansay
Affiliation:
Nutritional Intervention Research UnitMedical Research Council, PO Box 19070, Tygerberg 7505South Africa
*
*Corresponding author: fax +27 21 9380321, email lize.van.stuijvenberg@mrc.ac.za
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Food fortification is an important long-term strategy for addressing micronutrient deficiencies. Finding the ideal Fe fortification compound, however, remains a challenge. In the present study the effect of ferrous bisglycinate as fortificant in brown bread was compared with that of electrolytic Fe among Fe-deficient school children in a randomised controlled trial. Children (n 160), aged 6–11 years, with serum ferritin <20μg/l, were randomly assigned to one of three treatment categories: (i) standard unfortified bread; (ii) bread with electrolytic Fe as fortificant; and (iii) bread with ferrous bisglycinate as fortificant. Each child received four slices of bread (120g) on school days, which supplied an average of 3·66mg elemental Fe per intervention day for 137d (2·52mg/d for 75d and 5·04mg/d for 62d) over a period of 7·5 months. Hb, serum ferritin, serum Fe and transferrin saturation were measured at baseline and at the end of the intervention. Significant treatment effects were observed for Hb (P=0·013), serum Fe (P=0·041) and transferrin saturation (P=0·042) in the ferrous bisglycinate group, but not in the electrolytic Fe group. There were no significant intervention effects for serum ferritin in either treatment group. Overall, ferrous bisglycinate as Fe fortificant in brown bread performed better than electrolytic Fe in a group of Fe-deficient school children over a period of 7·5 months.

Keywords

Iron fortificationFerrous bisglycinateElectrolytic ironFortified breadSchool children
Type
Research Article
Information
British Journal of Nutrition , Volume 95 , Issue 3 , March 2006 , pp. 532 - 538
Copyright
Copyright © The Nutrition Society 2006

References

Allen, LA 2002 Advantages and limitations of iron amino acid chelates as iron fortificants. Nutr Rev 60, Suppl., S18–S21.CrossRefGoogle ScholarPubMed
Ballot, DE, MacPhail, AP, Bothwell, TH, Gillooly, M & Mayet, FG 1989 Fortification of curry powder with NaFe(III)EDTA in an iron-deficient population: report of a controlled iron-fortification trial. Am J Clin Nutr 49, 162–169.CrossRefGoogle Scholar
Bloem, MW, Wedel, M, Van Agtmaal, EJ, Speek, AJ, Saowakontha, S & Schreurs, WHP 1990 Vitamin A intervention: short-term effects of a single, oral, massive dose on iron metabolism. Am J Clin Nutr 51, 76–79.CrossRefGoogle ScholarPubMed
Bothwell, TH & MacPhail, AP 2004 The potential role of NaFeEDTA as an iron fortificant. Int J Vitam Nutr Res 74, 421–434.CrossRefGoogle ScholarPubMed
Bovell-Benjamin, AC, Allen, LH, Frankel, EN & Guinard, J-X 1999a Sensory quality and lipid oxidation of maize porridge as affected by iron amino acid chelates and EDTA. J Food Sci 64, 371–376.CrossRefGoogle Scholar
Bovell-Benjamin, AC, Allen, LH & Guinard, J-X 1999b Toddlers’ acceptance of whole maize meal porridge fortified with ferrous bisglycinate. Food Qual Preference 10, 123–128.CrossRefGoogle Scholar
Bovell-Benjamin, AC, Viteri, FE & Allen, LH 2000 2000) Iron absorption from ferrous bisglycinate and ferric trisglycinate in whole maize is regulated by iron status. Am J Clin Nutr 71, 1563–1569.CrossRefGoogle ScholarPubMed
Catignani, GL & Bieri, JG 1983 Simultaneous determination of retinol and a-tocopherol in serum or plasma by liquid chromatography. Clin Chem 29, 708–712.CrossRefGoogle ScholarPubMed
Chen, J, Zhao, X, Zhang, X et al. , 2005 Studies on the effectiveness of NaFeEDTA-fortified soy sauce in controlling iron deficiency: a population-based intervention trial. Food Nutr Bull 26, 177–186.CrossRefGoogle ScholarPubMed
Cook, JD & Reusser, M 1983 Iron fortification: an update. Am J Clin Nutr 38, 648–659.CrossRefGoogle ScholarPubMed
Dary, O 2002 Staple food fortification with iron: a multifactorial decision. Nutr Rev 60, Suppl., S34–S41.CrossRefGoogle Scholar
Department of Health Regulations relating to the fortification of certain foodstuffs. 2003 http://www.doh.gov.za/docs/regulations/2003/ffortification.html.Google Scholar
Food and Nutrition Board, Institute of Medicine Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington, DC: National Academy Press. 2001Google Scholar
Hallberg, L, Brune, M & Rossander, L 1989 Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate. Am J Clin Nutr 49, 140–144.CrossRefGoogle ScholarPubMed
Hamill, PVV, Drizd, TA, Johnson, CL, Reed, RB, Roche, AF & Moore, WM 1979 Physical growth: National Center for Health Statistics percentiles. Am J Clin Nutr 32, 607–629.CrossRefGoogle ScholarPubMed
Hurrell, RF 1997 Preventing iron deficiency through food fortification. Nutr Rev 55, 210–222.CrossRefGoogle ScholarPubMed
Hurrell, RF 2002 Fortification: overcoming technical and practical barriers. J Nutr 132, Suppl., S806–S812.CrossRefGoogle ScholarPubMed
Hurrell, R, Bothwell, T, Cook, JD et al. , 2002 The usefulness of elemental iron for cereal flour fortification: a SUSTAIN Task Force report. Nutr Rev 60, 391–406.CrossRefGoogle ScholarPubMed
Jeppsen, RB 2001 Toxicology and safety of Ferrochel and other amino acid chelates. Arch Latinoam Nutr 51, Suppl. 1, 26–34.Google ScholarPubMed
Langenhoven, ML, Kruger, M, Gouws, E & Faber, MMRC Food Composition Tables, 3rd ed, Parow, South AfricaMedical Research Council. 1991Google Scholar
Layrisse, M, García-Casal, MN, Solano, L, Barón, MA, Arguello, FLlovera, D, Ramírez, J, Leets, I & Tropper, E 2000 Iron bioavailability in humans from breakfasts enriched with iron bis-glycine chelate, phytates and polyphenols. J Nutr 130, 2195–2199.CrossRefGoogle ScholarPubMed
Marchetti, M, Ashmead, H DeW, Tossani, N, Marchetti, S & Ashmead, SD 2000 Comparison of the rates of vitamin degradation when mixed with metal sulphates or metal amino acid chelates. J Food Compost Anal 13, 875–884.CrossRefGoogle Scholar
Mejía, LA & Chew, F 1988 Hematological effect of supplementing anemic children with vitamin A alone and in combination with iron. Am J Clin Nutr 48, 595–600.CrossRefGoogle ScholarPubMed
Moore, W, Grant, F, Kratky, Z, Bothwell, T, Rodenstein, M, Streekstra, H, Turner, E & Wreesmann, C 2004 A model for calculating the cost of employing iron absorption enhancement strategies in fortification programs. Int J Vitam Nutr Res 74, 463–466.CrossRefGoogle Scholar
Muslimatun, S, Schmidt, MK, Schultink, W, West, CE, Hautvast, JGAJ, Gross, R & Muhilal, 2001 Weekly supplementation with iron and vitamin A during pregnancy increases hemoglobin concentration but decreases serum ferritin concentration in Indonesian pregnant women. J Nutr 131, 85–90.CrossRefGoogle ScholarPubMed
Olivares, M, Pizarro, F, Pineda, O, Name, JJ, Hertrampf, E & Walter, T 1997 Milk inhibits and ascorbic acid favors ferrous bis-glycine chelate bioavailability in humans. J Nutr 127, 1407–1411.CrossRefGoogle ScholarPubMed
Siegenberg, D, Baynes, RD, Bothwell, TH, Macfarlane, BJ, Lamparelli, RD, Car, NG, MacPhail, P, Schmidt, U, Tal, A & Mayet, F 1991 Ascorbic acid prevents the dose-dependent inhibitory effects of polyphenols and phytates on nonheme-iron absorption. Am J Clin Nutr 53, 537–541.CrossRefGoogle ScholarPubMed
SUSTAIN Guidelines for iron fortification of cereal food staples.2001a http://www.sustaintech.orgpublications/pubm7.pdf.Google Scholar
SUSTAIN Evaluation of the bioavailability of elemental iron powders used for food fortification. A comprehensive research effort organized by SUSTAIN.2001b http://www.sustaintech.orgpublications/pubm1.pdf.Google Scholar
Swain, JH, Newman, SM & Hunt, JR 2003 Bioavailability of elemental iron powders to rats is less than bakery-grade ferrous sulphate and predicted by iron solubility and particle surface area. J Nutr 133, 3546–3552.CrossRefGoogle ScholarPubMed
Thuy, PV, Berger, J, Davidson, L, Khan, NC, Lam, NT, Cook, JD, Hurrell, RF & Khoi, HH 2004 Regular consumption of NaFeEDTA-fortified fish sauce improves iron status and reduces the prevalence of anemia in anemic Vietnamese women. Am J Clin Nutr 78, 284–290.CrossRefGoogle Scholar
Van Stuijvenberg, ME, Kruger, M, Badenhorst, CJ, Mansvelt, EPG & Laubscher, JA 1997 Response to an iron fortification programme in relation to vitamin A status in 6–12-year-old school children. Int J Food Sci Nutr 48, 41–49.CrossRefGoogle Scholar
Van Stuijvenberg, ME, Kvalsvig, JD, Faber, M, Kruger, M, Kenoyer, DG & Benadé, AJS 1999 69, 497–503 erratum in [Effect of iron-, iodine- and β-carotene-fortified biscuits on the micronutrient status of primary school children: a randomized controlled trial. Am J Clin Nutr 1999 Am J Clin Nutr 69, 1294].CrossRefGoogle ScholarPubMed
Viteri, FE, Alvarez, E, Batres, R, Torún, B, Pineda, O, Mejía, LA & Sylvi, J 1995 Fortification of sugar with iron sodium ethylenediaminotetraacetate (FeNaEDTA) improves iron status in semirural Guatemalan populations. Am J Clin Nutr 61, 1153–1163.CrossRefGoogle ScholarPubMed