Iron Absorption From Iron-fortified Fonio Porridge: a Stable Isotope Study
Iron Absorption From Iron-fortified Fonio Porridge: a Stable Isotope Study
The study sought to investigate the effect of lowering phytic acid in fonio porridge with
 phytase activity naturally occurring in wheat flour on iron absorption using labelled stable
 isotopes of iron. The study population is represented by 16 apparently healthy young Beninese
 women aged 18-30 years recruited based on their willingness to participate and according to
 inclusion criteria. Test meals consisted of fonio porridges fortified with isotopically
 labelled [57Fe] or [58Fe] ferrous sulfate with and without wheat flour. Meals were
 administered to fasting subjects on two consecutive days using a randomised crossover design:
 half the subjects received the test meal on the first day and the control on the second day
 and vice versa. Venous blood sample were collected (day 1 and day 14) for iron status and
 iron absorption measurement. Iron absorption measurement is based on erythrocyte
 incorporation of iron stable isotope labels 14 days after intake of the labelled test meals
 and calculated based on isotope-dilution.
Objective: To compare the bioavailability of iron in fonio porridge fortified with
 isotopically enriched [57Fe] or [58Fe]-ferrous sulfate with and without reducing phytic acid
 by native phytase in wheat flour.

 Study population: Sixteen apparently healthy young women aged 18-30 years recruited at the
 University based on their willingness to participate and according to inclusion criteria.

 Study design: Fonio porridges fortified with isotopically labelled [57Fe] or [58Fe] ferrous
 sulfate, with (test meal) and without wheat flour (control meal) are administered to fasting
 subjects on two consecutive days using a randomised crossover design. Half the subjects
 received the test meal on the first day and the control on the second day and vice versa. No
 food or drink was allowed within the 3 hours after consumption. All meals were administered
 under close supervision. Venous blood sample were collected (day 1 and day 16) for iron
 status and iron absorption measurement. Iron absorption measurement is calculated based on
 iron isotope-dilution in erythrocyte 14 days after intake of the labelled meals.

 Study parameters: Fourteen days before the test, height and weight were measured for
 nutritional status and subjects were screened for pregnancy and malaria. They were also
 treated with antihelminth (albendazole tablet). The day before meals test (day 0), whole
 blood sample was collected for hemoglobin (Hb), serum ferritin (SF), serum Transferrin
 Receptor (sTfR) and C-reactive protein (CRP). Anemia and iron deficiency was defined as Hb <
 120 g/L, and SF < 12 µg/L respectively. Pregnancy test and malaria tests were repeated on
 that day. On day 1 and day 2, the fonio porridges were randomly given to the subjects on a
 cross-over designed. Fourteen days after the meal test (day 16) whole blood sample was
 collected for iron absorption measurement.
Inclusion Criteria:

 -  age 18 - 30 y-old

 -  apparently healthy

 -  body weight < 65 kg (confirmed by anthropometric measurement at recruitment)

 -  not pregnant (confirmed by pregnancy test)

 -  not lactating (confirmed by age of last child if any)

 -  no reported chronic medical illnesses (diabetes, rheumatism, high blood pressure, etc)

 -  no reported symptoms of malaria in the last 2 months (fever, headache, stomachache,
 diarrhoea, nausea, vomiting) (confirmed by malaria test)

 -  No severe anemia (Hb<90 g/l)

 -  no intake of vitamin and mineral supplements in the last 2 weeks

 -  no iron medication or supplementation during the study

 -  no blood donation in the last 6 months

 -  no reported allergy to gluten

 Exclusion Criteria:

 -  body weight (> 65 kg)

 -  pregnant

 -  recent fever malaria

 -  abnormal CRP level (>10 mg/l)

 -  severe anemia (Hb < 90g/l) and iron deficiency (serum ferritin concentration < 12
 µg/l)