Moretti, Diego and Biebinger, Ralf and Bruins, Maaike J. and Hoeft, Birgit and Kraemer, Klaus (2013) Bioavailability of iron, zinc, folic acid, and vitamin A from fortified maize. In: TECHNICAL CONSIDERATIONS FOR MAIZE FLOUR AND CORN MEAL FORTIFICATION IN PUBLIC HEALTH.
This is the latest version of this item.
Abstract
Several strategies appear suitable to improve iron and zinc bioavailability from fortified maize, and fortification per se will increase the intake of bioavailable iron and zinc. Corn masa flour or whole maize should be fortified with sodium iron ethylenediaminetetraacetate (NaFeEDTA), ferrous fumarate, or ferrous sulfate, and degermed corn flour should be fortified with ferrous sulfate or ferrous fumarate. The choice of zinc fortificant appears to have a limited impact on zinc bioavailability. Phytic acid is a major inhibitor of both iron and zinc absorption. Degermination at the mill will reduce phytic acid content, and degermed maize appears to be a suitable vehicle for iron and zinc fortification. Enzymatic phytate degradation may be a suitable home-based technique to enhance the bioavailability of iron and zinc from fortified maize. Bioavailability experiments with low phytic acid-containing maize varieties have suggested an improved zinc bioavailability compared to wild-type counterparts. The bioavailability of folic acid from maize porridge was reported to be slightly higher than from baked wheat bread. The bioavailability of vitamin A provided as encapsulated retinyl esters is generally high and is typically not strongly influenced by the food matrix, but has not been fully investigated in maize.
| Item Type: | Article in conference proceedings or Presentation at a conference (Paper) |
|---|---|
| Additional Information: | World-Health-Organization Consultation on Technical Considerations for Fortification of Maize Flour and Corn Meal in Public Health, New York Acad Sci, New York, NY, APR 08-09, 2013 |
| Subjects: | Subjects Allied to Medicine > Nutrition > Dietetics Subjects Allied to Medicine > Nutrition > Nutrition not elsewhere classified |
| Department/unit: | Fernfachhochschule Schweiz |
| Depositing User: | Diego Moretti |
| Date Deposited: | 02 Oct 2019 12:56 |
| Last Modified: | 02 Oct 2019 12:56 |
| URI: | http://repository.supsi.ch/id/eprint/11070 |
Available Versions of this Item
- Bioavailability of iron, zinc, folic acid, and vitamin A from fortified maize. (deposited 02 Oct 2019 12:56) [Currently Displayed]
Actions (login required)
 |
View Item |