In India, the prevalence of anemia is high because of poor dietary intake especially iron and folic acid, poor bioaccessibility of iron in phytate and fiber rich Indian diet, chronic blood loss due to infections such as malaria and hookworm infestation (WHO 2004). In developing countries, severe iron deficiency is considered to contribute directly to cognitive impairment, decreased work productivity, and death. The increase should be coupled with efforts to combine appropriate foods in the diet to enhance the bioaccessibility of iron and reduce inhibitory factors.ĭiets crossways the world are universally deficient in a number of micronutrients, particularly iron. The study recommends that those vulnerable to iron deficiency should be encouraged to increase overall intake of iron from iron rich foods. The major inhibitors of iron bioaccessibility were egg and tea, the percent reduction caused by egg being 16.1 to 50.2 % while by tea, it was between 21.5 to 55.3 %. The inclusion of lemonade resulted in 1.3 fold increase in iron bioaccessibility in chapati based meals. The best enhancer of iron absorption for vegetarians was lemonade (250 ml) which resulted in 70.2 and 61.0 % increase of in vitro bioaccessibility of iron to the rice based meals with dal and saag, respectively. The results revealed that inclusion of 200 g of chicken, 135 g of salad and 120 g of orange to the basic meals of rice or chapati with either dal or saag enhanced iron bioaccessibility by 1.6 fold to 5.0 fold 5.2 to 28.9 % and 4.7 to 10.7 %, respectively. Eight selected key foods were salad, orange, lemonade, milk, curd, chicken, egg and tea. The basic meals were then fortified with key food ingredients which may influence in vitro iron bioaccessibility. The four individual foods: chapati, rice, dal and saag were choosen on the basis of data reported on meal pattern of surveyed households of north India. Four individual food items and thirty six composite meals were selected to represent a wide spectrum of meal ingredients. The in vitro bioaccessibility of iron in context to fortification of key foods to cereal based diets was studied to optimize the meals for enhanced iron bioaccessibility to meet the needs of vegetarian and non-vegetarian adult women.
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