Search

Background: The introduction of biofortified foods such as beans with higher iron content may be a useful tool in preventing iron deficiency. The biofortification aims to reach the root of the problem of malnutrition, targets the neediest population, uses embedded distribution mechanisms, is scientifically feasible and effective in terms of cost, and complements other ongoing interventions to control micronutrient deficiency. However, to ensure effectiveness, measurement of the absorption of minerals is essential., Objective: The objective of this study was to evaluate the iron bioavailability of common bean BRS Pontal (PO), targeted for biofortification, compared with common bean BRS Estilo in man through reliable techniques that have not been previously used in Brazil., Methods: The study included 29 young adult volunteers divided into 2 groups: Group CB (13 subjects) received 100 g of common beans (BRS-Estilo) cooked labeled with iron-58 ( 58 Fe) and Group TBB (16 patients) received 100 g common bean target for iron biofortification (BRS-Pontal), cooked and labeled with iron58 ( 58 Fe). The next day they received the reference dose of ferrous sulfate enriched iron-57 ( 57 Fe). Isotopic evaluation of iron for measurement of iron incorporation into erythrocytes was performed 14 days after consumption. The beans used, were produced, through conventional breeding program, by EMBRAPA/Rice and Beans., Results: The iron absorption was evaluated by assessing the isotopic enrichment of the stable isotope. Mean iron absorption from the meal with common beans was 0.409% (±0.040%) and mean iron incorporation from the meal with target beans for biofortification 0.407% (±0.038%) and did not differ between the groups., Conclusions: This study tested the iron absorption from a single bean meal in healthy volunteers or non anemics, In the present study the iron absorption ratio from common bean Pontal (PO), targeted for biofortification and compared with common bean BRS Estilo was not significantly different. The iron concentration of the TBB, probably was not sufficient to improve higher bioavailability. It is recommended to evaluate the not only the absorption of iron in cultivars that present a higher difference in iron concentration but also in association with other components of the Brazilian diet, such as rice and beans., (Copyright © 2018 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.)

Objective: Assess drinking water fortification with iron and/or ascorbic acid as a strategy to control iron-deficiency anemia and iron deficiency., Methods: Randomized blind clinical study, fortifying drinking water to 153 pre-school children during 3 months, with iron and ascorbic acid (A), ascorbic acid (B) or plain water (C). Hemoglobin (Hb), mean corpuscular volume (MCV) and ferritin were measured., Results: Within the groups, Hb raised in all three groups, MCV in A and B and ferritin in A. The difference between time points 0 and 1 was significant between A and B for Hb, when A and B were compared with C for MCV and when A was compared with either B or C for ferritin., Conclusions: Water fortification is efficient in controlling iron deficiency and anemia. Iron stores' recovery depends on a more effective offer of iron. Water fortification must be preceded by a careful assessment of the previous nutritional status.

This article presents data on the fortification of foods, necessary as an important public health approach for the success in reducing anemia. The use of food vehicles, iron salts and their costs, as well as recent work on iron fortification of foods in Brazil are reviewed. Recent research serves as a cornerstone for countries that attempt to implement permanent, long-lasting iron fortification programs aimed at the prevention of anemia considering cultural habits, type of iron salts and at-risk groups.

Background: Iron-deficiency anemia currently is the most frequently occurring nutritional disorder world-wide. Previous Brazilian studies have demonstrated that drinking water fortified with iron and ascorbic acid is an adequate vehicle for improving the iron supply for children frequenting day-care centers., Objective: The objective of this study was to clarify the role of ascorbic acid as a vehicle for improving iron intake in children in day-care centers in Brazil., Methods: A six-month study was conducted on 150 children frequenting six day-care centers divided into two groups of three day-care centers by drawing lots: the iron-C group (3 day-care centers, n = 74), which used water fortified with 10 mg elemental iron and 100 mg ascorbic acid per liter, and the comparison group (3 day-care centers, n = 76), which used water containing only 100 mg ascorbic acid per liter. Anthropometric measurements and determinations of capillary hemoglobin were performed at the beginning of the study and after six months of intervention. The food offered at the day-care centers was also analyzed., Results: The food offered at the day-care center was found to be deficient in ascorbic acid, poor in heme iron, and adequate in non-heme iron. Supplementation with fortified drinking water resulted in a decrease in the prevalence of anemia and an increase in mean hemoglobin levels associated with height gain in both groups., Conclusions: Fortification of drinking water with iron has previously demonstrated effectiveness in increasing iron supplies. This simple strategy was confirmed in the present study. The present study also demonstrated that for populations receiving an abundant supply of non-heme iron, it is possible to control anemia in a simple, safe, and inexpensive manner by adding ascorbic acid to drinking water.

Vitamin A deficiency is one of the major nutritional problems in the world, most common in developing countries. Food fortification is a recognised approach to supply vitamins and minerals to needed populations. Vegetable cooking oils were previously suggested by us as a carrier for vitamin A fortification. Fortification of cooking oil with beta-carotene could also be a strategy to prevent vitamin A deficiency. The objective of this article is to start studies on the use of cooking soya oil as a vehicle for synthetic carotene, to evaluate its stability to heat treatment, and to test its bioavailability and bioconversion to vitamin A in rats. Batches of carotene-fortified soybean oil were prepared, containing 2, 4 and 8 RE/g of diet. Some of them were heated to test its stability. At 100 degrees C there was no loss of carotene, at higher temperature carotene retention was 65%. The bioavailability and bioconversion of beta-carotene added to soybean oil was measured through feeding nursing rats and their pups method. Weight gain was good and plasma vitamin A increased significantly in all groups. Liver vitamin A values of rats fed diets with fortified soybean oil heated at 100 degrees C was similar to the 4 RE non-heated fortified oil group (0.72 +/- 0.06 and 0.64 +/- 0.08 mumol/g, respectively). Heated at 170 degrees C the liver total vitamin A value was reduced (0.45 +/- 0.04 mumol/g), but kept bioavailable vitamin A equivalent to 2 RE (0.47 +/- 0.09 mumol/g). Bioconversion of beta-carotene to vitamin A was validated by the plasma and liver findings. beta-carotene added to soybean oil showed good stability to heat and its bioconversion to vitamin A was shown in rat assays. beta-carotene mixed well with edible soybean oil and the fortified cooking oil showed potential as a carrier to be used for the prevention of vitamin A deficiency.

Iron deficiency anaemia is a most common micronutrient deficiency affecting mostly the low socioeconomic populations of the developing world. The objective of this study was to evaluate the feasibility of iron fortification of household drinking water to prevent iron deficiency anaemia among members of the low socioeconomic families of Southern Brazil. A total of 21 low socioeconomic families representing 88 subjects including 1-6 years old children whose haemoglobin level was between 10 and 12 g/dl were selected to participate in this study. Nine families in the control group were supplied with placebo solution and 12 families in the experimental group were supplied iron solution with ascorbic acid to be added to their domestic drinking water over a period of 4 months. The feasibility and acceptability of iron fortified drinking water was assessed through home visits and questionnaires. Blood samples were collected at the beginning and after 4 months of the study for the determination of haemoglobin and serum ferritin levels. The results of this study indicated that iron fortified drinking water was well received by the low socioeconomic families and that it was effective in improving the haemoglobin and serum ferritin levels. It can be concluded from this study that iron fortification of household drinking water is a simple and effective alternative for developing countries along with other technological approaches to iron fortification of foods.

Rice, beans and manioc flour are foods eaten daily in Northeast Brazil. Manioc flour is a source of energy, having a low protein content. There has been a great interest to supplement manioc flour with proteins. The present study was planned to show the nutritive value of a basic diet including rice, beans, manioc flour and other local foods, supplemented with different sources of proteins. The experiment was carried out in humans and rats. The supplements used were casein (Ca), isolated soy protein (PS) and a dry residue of a soymilk preparation (RSLS). Through nitrogen balance studies in adults it was shown that the diets with casein or isolated soy protein had a good absorption and retention of nitrogen. The addition of the soymilk residue resulted in a poor acceptance of the experimental diet; negative nitrogen retention was observed in the three persons who accepted the food and completed the balances studies. The same diets offered to humans, with the same protein supplements, were fed to rats. The nutritive value measured in the animals were similar, in all diets with all supplements, including the one with the dry residue of soymilk. The present results call the attention to the problems of transfering animal results to humans. It was also discussed the possibility of adding casein or isolated soy protein as an eventual protein supplement to manioc flour for human feeding.

A three-month trial was carried out on 14 agricultural migrant workers (Bóias-Frias) residing on the periphery of Ribeirão Preto, an agricultural and industrial town in the interior of the State of São Paulo in southern Brazil. This group can be considered as marginally malnourished. Their nutritional status and physical work performance was measured before and after receiving a supplemented lunch over a three-month period. The main change in their nutritional status during this period was an increase in body weight. Their physical work performance, as measured by a bicycle ergometer test, improved significantly after the supplementation of their traditional diet.