Efficacy of Different Iron Controlling Fortificants in Wheat Flour in Iron Deficiency

• Published in: Biomedical and environmental sciences no. 2; pp. 118 - 121
• Main Author: JIAN HUANG JING SUN WEN-XIAN LI LI-JUAN WANG AN-Xu WANG JUN-SHENG HUO JUN-SHI CHEN AND CHUN-MING CHEN
• Format: Journal Article
• Language: English
• Published: 2009
• Subjects: 小麦粉; 强化面粉; 硫酸亚铁; 血清铁蛋白; 血红蛋白水平; 转铁蛋白受体
• ISSN: 0895-3988; 2214-0190

Objective To observe the different impacts of electrolytic iron, FeSO4, and NaFeEDTA on body iron store of anemic school students. Methods Four hundreds anemic students at the age of 11-18 years were divided into four groups. Of which, three consumed different iron fortificants from wheat flour as food vehicle for six months and one consumed non-fortified flour （control）. The fortification level of electrolytic iron, FeSO4, and NaFeEDTA was 60 mg Fe/kg, 30 mg Fe/kg, and 20 mg Fe/kg, respectively. Blood samples were collected at 0, 2, 4, and 6 months and hemoglobin （Hb）, serum ferritin （SF）, and transferrin receptor （TfR） were measured. Results The hemoglobin levels in three intervention groups increased, the increments of Hb in the NaFeEDTA group were significantly higher than that in the other groups. SF and TfR levels increased in the tested groups and body iron store in the NaFeEDTA group was higher than that in the other groups. These parameters did not show any significant changes in the control group. Conclusion NaFeEDTA and FeSO4 tortified wheat flour has positive impacts on iron status in anemic students and NaFeEDTA is more effective than FeSO4, while electrolytic iron is less effective in improving iron store in anemic students.