title: Iron-fortified flour: can it induce lipid peroxidation?
abstract: This community-based study was conducted to evaluate the effects of iron-fortified bread consumption on certain biomarkers of oxidative stress in an apparently healthy population. Evaluation of food intake, anthropometric and laboratory variables was performed in the beginning and after the 8-month intervention for all participants. There was no significant change in oxidative stress biomarkers in women following 8 months intervention. However, in men, final values of total antioxidant capacity, compared to the initial ones, showed a significant decrease in (p = 0.01) which was accompanied by a significant increase in superoxide dismutase (p = 0.002). It could be concluded that although the short-term period (8 months) of extra iron intake did not show severe effects of lipid per oxidation, significant changes of serum iron and some oxidative stress indices suggested that fortification of flour with iron among non-anemic adults in the long term was not without adverse effects.
authors.affiliation: Department of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences , Tehran , Islamic Republic of Iran .
authors.forename: Mitra
authors.initials: M
authors.lastname: Abtahi
authors.forename: Tirang Reza
authors.initials: TR
authors.lastname: Neyestani
authors.forename: Hamed
authors.initials: H
authors.lastname: Pouraram
authors.forename: Fereydoun
authors.initials: F
authors.lastname: Siassi
authors.forename: Ahmad Reza
authors.initials: AR
authors.lastname: Dorosty
authors.forename: Ibrahim
authors.initials: I
authors.lastname: Elmadfa
authors.forename: Aazam
authors.initials: A
authors.lastname: Doustmohammadian
mesh_terms: D000328:Adult; D000368:Aged; D000740:Anemia / Q000517:prevention & control; D000975:Antioxidants / Q000378:metabolism; D015415:Biomarkers / Q000097:blood; D015992:Body Mass Index; D003430:Cross-Sectional Studies; D002149:Energy Intake; D005260:Female; D005293:Ferritins / Q000097:blood; D005433:Flour / Q000032:analysis*; D005527:Food, Fortified; D006454:Hemoglobins / Q000378:metabolism; D006801:Humans; D019266:Iron, Dietary / Q000008:administration & dosage* / Q000097:blood; D015227:Lipid Peroxidation; D008297:Male; D008315:Malondialdehyde / Q000097:blood; D018977:Micronutrients / Q000008:administration & dosage; D008875:Middle Aged; D015596:Nutrition Assessment; D018384:Oxidative Stress; D013482:Superoxide Dismutase / Q000097:blood
chemical_list: D000975:Antioxidants; D015415:Biomarkers; D006454:Hemoglobins; D019266:Iron, Dietary; D018977:Micronutrients; D008315:Malondialdehyde; D005293:Ferritins; D013482:Superoxide Dismutase
keywords: Flour; fortified feed; iron; oxidative stress