Iron-fortified flour: can it induce lipid peroxidation?
Int J Food Sci Nutr
; 65(5): 649-54, 2014 Aug.
Article
em En
| MEDLINE
| ID: mdl-24655144
ABSTRACT
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.
Palavras-chave
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Peroxidação de Lipídeos
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Alimentos Fortificados
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Ferro da Dieta
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Farinha
Tipo de estudo:
Observational_studies
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Prevalence_studies
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Prognostic_studies
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Risk_factors_studies
Idioma:
En
Revista:
Int J Food Sci Nutr
Ano de publicação:
2014
Tipo de documento:
Article