Iron-fortified flour: can it induce lipid peroxidation?
| Autor: | Ibrahim Elmadfa, Hamed Pouraram, Fereydoun Siassi, Ahmad Reza Dorosty, Tirang R. Neyestani, Aazam Doustmohammadian, Mitra Abtahi |
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| Rok vydání: | 2014 |
| Předmět: |
Adult
Male Food intake Flour Fortification Physiology medicine.disease_cause Antioxidants Body Mass Index Superoxide dismutase Lipid peroxidation Hemoglobins chemistry.chemical_compound Malondialdehyde Humans Medicine Micronutrients Adverse effect Aged biology medicine.diagnostic_test Superoxide Dismutase business.industry Healthy population Anemia Middle Aged Biotechnology Oxidative Stress Cross-Sectional Studies Nutrition Assessment chemistry Ferritins Food Fortified biology.protein Serum iron Female Lipid Peroxidation Energy Intake business Biomarkers Iron Dietary Oxidative stress Food Science |
| Zdroj: | International Journal of Food Sciences and Nutrition. 65:649-654 |
| ISSN: | 1465-3478 0963-7486 |
| Popis: | This community-based study was conducted to evaluate the effects of iron-fortified bread consumption on certain biomarkers of oxidative stress in an apparently healthy population. Evaluation of food intake, anthropometric and laboratory variables was performed in the beginning and after the 8-month intervention for all participants. There was no significant change in oxidative stress biomarkers in women following 8 months intervention. However, in men, final values of total antioxidant capacity, compared to the initial ones, showed a significant decrease in (p = 0.01) which was accompanied by a significant increase in superoxide dismutase (p = 0.002). It could be concluded that although the short-term period (8 months) of extra iron intake did not show severe effects of lipid per oxidation, significant changes of serum iron and some oxidative stress indices suggested that fortification of flour with iron among non-anemic adults in the long term was not without adverse effects. |
| Databáze: | OpenAIRE |
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