Browsing by Author "Moretti, D."
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Item Phytic acid-to-iron molar ratio rather than polyphenol concentration determines iron bioavailability in whole-cowpea meal among young women(Journal of Nutrition, 2012-11) Abizari, A.-R.; Moretti, D.; Schuth, S.; Zimmermann, M.B.; Armar-Klemesu, M.; Brouwer, I.D.Limited data exist on iron absorption from NaFeEDTA and FeSO4 in legume-based flours. The current study compared iron absorption from NaFeEDTA and FeSO4 as fortificants within and between red and white varieties of cowpea with different concentrations of polyphenols (PP) but similar phytic acid (PA)-to-iron molar ratios. We performed a paired crossover study in young women (n = 16). Red-cowpea (high-PP) and white-cowpea (low-PP) test meals (Tubani) were each fortified with (57Fe)-labeled NaFeEDTA or (58Fe)-labeled FeSO4 and were randomly administered. Iron absorption was measured as erythrocyte incorporation of stable iron isotopes. Per serving, the mean (6SD) PP concentrations of the white- and red-cowpea-basedmeals were 7463.6 and 15861.8mg, respectively, and themolar ratio of PA to ironwas 3.0 and 3.3. Iron bioavailabilities from red and white cowpeas were 1.4 and 1.7%, respectively, in NaFeEDTA-fortified meals and 0.89 and 1.2%, respectively, in FeSO4-fortified meals. Compared with FeSO4, fortification with NaFeEDTA increased the amount of iron absorbed from either of the cowpeameals by 0.05 to0.08mg(P < 0.05). Irrespective of the fortificant used, therewas no significant difference in the amount of iron absorbed fromthe 2 varieties of cowpea. The results suggest that NaFeEDTA ismore bioavailable in legume-based flours comparedwith FeSO4. In cowpea-based flours, themajor determinant of lowiron absorptionmay be the highmolar ratio of PA to iron and not variations in PP concentration. © 2012 American Society for Nutrition.Item Whole cowpea meal fortified with NaFeEDTA Reduces iron deficiency among ghanaian school children in a malaria endemic area(Journal of Nutrition, 2012-10) Abizari, A.-R.; Moretti, D.; Zimmermann, M.B.; Armar-Klemesu, M.; Brouwer, I.D.Cowpeas, like other legumes, contain high amounts of native iron but are rich in phytic acid (PA) and polyphenols (PP) that inhibit iron absorption. NaFeEDTA may overcome the combined inhibitory effect of PA and PP. Our objective was to test the efficacy of NaFeEDTA-fortified cowpea meal in improving iron status of school children in a malaria endemic area. We conducted a double-blind, controlled trial with 5- to 12-y-old school children from 2 rural communities in northern Ghana (n = 241). Eligible children were randomly assigned to 2 treatment groups to receive either cowpea meal fortified with 10 mg Fe/meal as NaFeEDTA, or an identical but nonfortified cowpea meal. Meals were provided 3 d/wk for a period of ;7 mo under strict supervision. Mass deworming and malaria antigenemia screening and treatment were carried out at baseline and 3.5 mo into the trial. Consumption of cowpea flour fortified with NaFeEDTA resulted in improvement of hemoglobin (P < 0.05), serum ferritin (P < 0.001), and body iron stores (P < 0.001) and reduction of transferrin receptor (P < 0.001) compared with nonfortified flour. Fortification resulted in a 30 and 47% reduction in the prevalence of iron deficiency (ID) and iron deficiency anemia (IDA) (P < 0.05), respectively. The results indicate that fortification of cowpea flour with NaFeEDTA overcomes the combined inhibitory effect of PA and PP and, when used for targeted school-based fortification of cowpea flour, is effective in reducing the prevalence of ID and IDA among school children in malaria endemic rural northern Ghana. © 2012 American Society for Nutrition.