title: [Contribution of iron of bread to the Chilean diet].
abstract: The content and bioavailability of iron contained in Chilean bread was studied in a random sample from 301 bakeries. A wet digestion procedure followed by a colorimetric method was used. Iron bioavailability was examined in 9 adult women using the extrinsic radioactive tag method. The iron content of bread was 2.4 +/- 0.7 mg/100 g (normally distributed) and 71% of bakeries used wheat flour with adequate iron content. The geometric mean of iron absorption was high (10.5%). Simultaneous ingestion of milk or tea decreased iron absorption by 26 and 35%, respectively. These data suggest that bread represents an important source of iron in the diet of the Chilean population. Iron fortification of bread should be supported and improved nationwide.
authors.affiliation: Unidad de Hematología, Universidad de Chile, Santiago.
authors.forename: G
authors.initials: G
authors.lastname: Peña
authors.forename: F
authors.initials: F
authors.lastname: Pizarro
authors.forename: E
authors.initials: E
authors.lastname: Hertrampf
mesh_terms: D000328:Adult; D001939:Bread / Q000032:analysis; D002677:Chile; D005260:Female; D005527:Food, Fortified; D006801:Humans; D007501:Iron / Q000008:administration & dosage / Q000032:analysis / Q000493:pharmacokinetics*; D008875:Middle Aged; D009753:Nutritive Value; D011897:Random Allocation
chemical_list: D007501:Iron
vernacular_title: Aporte del hierro del pan a la dieta Chilena.