تاثير مصرف نان غني شده با سولفات روي بر وضعيت روي و آهن سرم زنان مبتلا به كمبود روي

چكيده انگليسي :

Effect of Consuming Zinc fortified Bread on Serum Zinc and Iron Status of Zinc deficient Women Niloufar Nekouei nnekouei@yahoo com September 25 2010 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language FarsiMohammad Fazilati fazilati@cc iut ac irMohammad Shahedi shahedim@cc iut ac irAbstract After iron deficiency zinc deficiency is a major micronutrient deficiency in developing countries andstaple food fortification is an effective strategy to prevent and improve it among at risk populations In ourcountry no action has been taken to reduce zinc deficiency via flour fortification so far and little is known aboutthe influence of zinc fortification of flour on zinc and iron status of blood serum and also about the optimum andeffective amount of zinc compound that is used in food fortification The objective of this study was to evaluatethe influence of zinc fortified breads consumption on zinc and iron status of blood serum and the effect of ironsupplementation on zinc absorption from these breads Effect of fortification on rheological properties of dough and sensory properties and staling of bread was also evaluated In the present study three types of bread wereprepared from non fortified flour and fortified flours with 50 and 100 ppm elemental zinc in the form of sulfate Fortified breads were evaluated for sensory characteristics staling and extensograph properties Eighty zinc deficient women aged 19 49 years working or living in Isfahan University of Technology were recruited andassigned randomly into 5 groups Volunteers received daily 1 One loaf of high zinc bread contained 16 16 mgzinc and iron supplement one ferrous sulfate pill contained 50 mg iron 2 One loaf of high zinc bread 3 Oneloaf of low zinc bread contained 9 15 mg zinc and iron supplement 4 One loaf of low zinc bread and 5 Oneloaf of non fortified bread contained 2 16 mg zinc for one month Blood biochemical markers including serumzinc and iron and TIBC Total Iron Binding Capacity were measured before and after the study ANOVA Duncan s test Paired t test and Food Processor 2 were used for statistical analyses Fortification of flour with 50and 100 ppm elemental zinc had no adverse effect on extensograph properties of dough after two hoursfermentation and on sensory characteristics and staling of bread after one and two days p 0 05 Resultsshowed significant increase of serum zinc and iron level in all groups p 0 001 except in control one p 0 05 Increase of serum zinc level in five groups was 21 73 12 2 20 69 13 74 12 2 7 68 11 2 8 66 and 2 2 3 76 g dl respectively and increase of serum iron level was 61 86 31 33 60 53 34 08 44 32 76 40 06 32 76 and5 2 10 18 g dl respectively TIBC was not changed significantly in any group p 0 05 Absorption of zinc andiron in groups consumed high zinc bread was significantly greater than that in those received low zinc bread p 0 01 and p 0 05 respectively Iron supplementation with recommended dose for controlling irondeficiency in women seems not to have negative effect on zinc absorption from fortified breads p 0 05 Ingeneral it is concluded that fortification of flour with 50 100 ppm zinc plays an important role in achievingadequate zinc intake and absorption in zinc deficient people It also appears that consuming zinc fortified breadimproves iron absorption Key Words Bread fortification Zinc sulfate Serum zinc Serum iron Zinc deficiency

نكويي، نيلوفر

تاثير مصرف نان غني شده با سولفات روي بر وضعيت روي و آهن سرم زنان مبتلا به كمبود روي

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