Alterations to Common Foods in Attempts to Increase Iron Intake

(1)

{

Increasing Iron Intake

in Commonly

Consumed Foods

Catherine Schmidt

University of Wyoming

Honors Program, Dietetics

(2)



Common, worldwide problem mainly affecting

infants, children and women of childbearing

age.



Most common nutritional disorder (WHO)



Estimated 80% world population is deficient(J

nutrition)



US men 2%, Women over 10%,

(3)



Inadequate dietary intake/absorption



Adolescence male – 11 mg/day, female – 15mg/day,

Adult men – 8mg/day, females 18mg/day.



GI disturbances



increased requirement,



*High altitude and lung disease are

disease-states that result in low blood oxygen levels

Causes:

(4)



Decreased tolerance to work and work productivity

in muscles



Reduced ability to regulate body temperature



Lowered Immunity



Pica



Impaired wound healing



Intolerance to lactose and other sugars



Anorexia



Epithelial disorders



Decrease in stomach acidity

(7)



Long term-cardiac failure

(7)

(5)



Impaired learning ability



Decreased visual discrimination



Increased distractibility



Adequate iron stores halved the occurrence of

colds, sore throats, pneumonia in children.

In Children

(6)



Developed nations



Current fortification of flours is not sufficient to

improve serum iron levels in populations of

need

(

3

)



High levels needed for fortification may alter

properties of flour

(9)



Oxidizer

(7)



Inexpensive



Bioavailabity ranging from 97%-54%

(10)



Better than beef, liver, lettuce and raisins



Often used in iron deficiency for pregnancy

(2)



One cup of Molasses has 15mg Iron (nearly

twice the DRI for men, almost DRI for women)

Why Molasses?

(8)



Recipe:



2 oz butter, 1 oz unsweetened bakers chocolate,

½ c sugar, ½ tsp vanilla, ¼ c flour, 1 egg



Initially substituted 100% sugar for molasses



Unpalatable



Taste Panel test: Substituted 1/3 and 2/3 sugar

for molasses



35 g molasses for 1/3 test 70 g molasses for 2/3

test

(9)



Invert sugar



Volume



Texture/tenderness



Flavor difference

(10)

Viscosity

Volume

(cc)

Tenderness

Baking

Time

Test 1

Test 2

Average Test 1

Test 2

Average

Control (#963)

1

130

140

135

180

185 182.5 40 min

1/3 molasses

(#741)

5

150

160

155

98

115 106.5 45 min

2/3 molasses

(#852)

9

140

130

135

130

125 127.5 38 min

Results: Objective

Significant differences in:

Viscosity

Volume(1/3 treatment)

Tenderness, Time

(11)

Control

(#963)

1/3 Molasses

(#741)

2/3 Molasses

(#852)

Appearance

6.4

5.2

4 Aroma

7

4.6

4.6 Texture

7

4.6

4.4 Flavor

6.6

3.6

3.4 Sweetness

6.2

3.6

3.4 Results: Subjective

1-8 personal rating scale

5 person taste panel

(12)



Not an appropriate substitution



Dark Breads



Alternate populations

(13)



Tofu in brownies



Substitution for egg, double iron content



Dried Apricots



Add 2mg (13%)



Ground pumpkin or sesame seeds



18mg iron, 12mg iron

(14)

1)“Advanced Nutrition” Course Packet. M. Liebman. FCSC 4145/5145. University of Wyoming. Fall 2011. p. 251-257

2) “Anemia” University of Maryland Medical Center. S. Erlich. Reviewed 12/30/2011. Accessed 3/21/12 http://www.umm.edu/altmed/articles/anemia-000009.htm

3) “Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: a model for iron fortification in baked products” M. Aleman, C. Nuchi, R. Bou, A. Tres, J. Polo, F. Gardiola, R. Codony. Eur. Journal of lipid Science and Technology. 2010. 112, 761-769.

4) Experimental Foods Lab Book. R. Schantz. FCSC 4150/5150. University of Wyoming. Spring 2012

5) “Foods: Experimental Perspectives” M. McWilliams, Seventh Edition. Jan 20, 2011. Prentice Hall 6) “Fortifying Brown Bread with Sodium Iron EDTA, Ferrous Fumarate, or Electrolytic iron does not

affect iron status in south African schoolchildren” M.E. van Stuijvenberg, C.M. Smuts, C.J. Lombard, M.A. Dhansay. The Journal of Nutrition. April 23008, 138, 4; 782-786. 7) “Human Physiology” S.I. Fox. Twelfth Edition. McGraw Hill. 2009

8) “Micronutrient deficiencies: Iron Deficiency Anaemia” World Health Organization. 2013. http://www.who.int/nutrition/topics/ida/en/

9) “Phytic acid content and “in vitro” iron, calcium and zinc bioavailability in bakery products: The effect of processing”. C. Frontela, G. Ros, C. Martinez. Journal of Cereal Science; 54 (2011) 173-179

10) “The nutritional availability of iron in molasses” R. S. Harris, L. M. Mosher, J. W. M. Bunke. American Journal of Digestive Diseases. 1939. Vol 6 number 7; 459-462