title: Effect of bread baking on the bioavailability of hydrogen-reduced iron powder added to unenriched refined wheat flour.
abstract: Elemental iron powders are widely used to fortify flour and other cereal products. Our objective was to test the hypothesis that baking enhances the bioavailability of elemental iron powders by oxidizing Fe(0) to Fe(2+) or Fe(3+). An in vitro digestion/Caco-2 cell culture model and a piglet model were used to measure bioavailability. Bread flour, either unfortified or fortified with hydrogen-reduced (HR) iron powder or FeSO(4) (300 mg Fe/kg flour), was baked into bread. For the in vitro studies, bread samples were treated with pepsin at pH 2, 3, 4, 5, 6, or 7 and subsequently incubated with pancreatic enzymes at pH 7 in a chamber positioned above monolayers of cultured Caco-2 cells. Ferritin formation in the cells was used as an index of iron bioavailability. Ferritin formation in cells fed HR Fe bread was similar to cells fed FeSO(4) bread when the peptic digestion was conducted at a pH 2 but lower when the peptic phase was conducted at pH 3, 4, 5, 6, or 7 (P < 0.05). Pig diets containing 35% dried bread were prepared and fed to cross-bred (Hampshire x Landrace x Yorkshire) anemic pigs in two studies. The rate of increase in hemoglobin Fe over the feeding period was used to calculate relative biological value (RBV), an index of iron bioavailability. In the first pig study, RBV of HR Fe added to flour prior to baking was 47.9% when compared to FeSO(4) fortified flour (P < 0.05). In the second pig study, a third treatment consisting of unfortified bread with HR iron added during diet mixing (after bread baking) was included. RBVs of the HR Fe diet (Fe added after baking) and HR Fe diet (Fe added before baking) were 40.1% and 53.5%, respectively, compared to the FeSO(4) diet. Differences in RBV between the HR Fe (before and after baking) and FeSO(4) (before baking) treatment groups were significant, but the difference between the before and after HR treatment groups was not significant. We conclude that bread baking does not enhance the bioavailability of elemental iron powders.
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14853, USA.
authors.forename: Atsushi A
authors.initials: AA
authors.lastname: Maekawa
authors.forename: Raymond P
authors.initials: RP
authors.lastname: Glahn
authors.forename: Xin Gen
authors.initials: XG
authors.lastname: Lei
authors.forename: Dennis D
authors.initials: DD
authors.lastname: Miller
mesh_terms: D000818:Animals; D001682:Biological Availability; D001939:Bread / Q000032:analysis*; D018938:Caco-2 Cells; D005527:Food, Fortified / Q000032:analysis*; D006358:Hot Temperature; D006801:Humans; D007501:Iron / Q000737:chemistry* / Q000493:pharmacokinetics*; D008954:Models, Biological; D010084:Oxidation-Reduction; D013552:Swine
chemical_list: D007501:Iron