Cooking and Fe Fortification Have Different Effects on Fe Bioavailability of Bread and Tortillas
2006
Hernández, Miguel | Sousa, Virginia | Villalpando, Salvador | Moreno, Ambar | Montalvo, Irene | Lopez-Alarcon, Mardya
OBJECTIVE: To identify iron sources for wheat- (WF) and corn-flour (CF) fortification taking into account the effect of cooking. METHODS: Sixty-six Fe-depleted rats were replete with various Fe sources. Fe bioavailability and utilization in wheat bread (WB) and corn tortillas (CT) fortified with various Fe sources was assessed after the depletion and repletion periods. RESULTS: Baking decreased the phytates content of WF by 97%. Improvements in Hb and FeHb were greater in rats fed unfortified WB than in those fed unfortified WF. Fe fortification had no benefit. In contrast, phytates content was unchanged by tortilla preparation, but fortification improved iron availability. Iron bioavailability indicators were best in rats fed CT fortified with ferrous sulfate and NaFe(III)EDTA than in those fed unfortified CT or CT plus reduced Fe. CONCLUSION: We concluded that baking WF bread improved the bioavailability of native Fe with no further effect of fortification. Pan-cooking of lime-treated CF did not improve Fe bioavailability, but addition of Ferrous sulfate or NaFe(III)EDTA did it, despite the high phytate and calcium content of tortillas.
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