Iron-deficiency
Conditions
Keywords
Iron deficiency, iron fortified rice, extruded rice
Brief summary
Food fortification is regarded as a safe and cost-effective approach to counteract and prevent iron deficiency. Rice is a staple food for millions of people living in regions where iron-deficiency anaemia is a significant public health problem. Therefore, rice may be a promising fortification vehicle. Hot and cold extrusion, have been identified as the major methods for rice fortification. Extruded rice has the advantage of incorporating vitamins and minerals into the food matrix. Cold, warm and hot extrusion differ in the processing temperature and the physical structure of fortified rice kernel matrix. A recent human study in young women showed fractional iron absorption was higher in cold extruded rice compared to hot extruded Rice and this was associated with changes in the starch microstructure. These changes cannot be detected in warm extruded rice, thus, our aim is to test the iron bioavailability in difference extrusion methods; hot and warm and cold with and without the solubilizing agent CA/TSC. This will provide information on optimized rice formulations for optimal iron delivery.
Interventions
DIETARY_SUPPLEMENTReference meal
50 g of Commercial Rice (Jasmin Rice) (dry weight) was cooked and 4 mg iron from Ferrous sulphate was added Prior to give to participants. Rice meal consumed with mixed vegetable Sauce.
DIETARY_SUPPLEMENTTest meal A
Commercial Rice (Jasmin Rice) was mixed with iron fortified extruded rice co-fortified with zinc sulfate, Rice meal consumed with mixed vegetable Sauce. Cold temperature extruding process (30-40 C°) was used to produce the extruded rice.
DIETARY_SUPPLEMENTTest meal B
Commercial Rice (Jasmin Rice) was mixed with iron fortified extruded rice co-fortified with zinc sulfate, Rice meal consumed with mixed vegetable Sauce. Warm temperature extruding process (60-70 C°) was used to produce the extruded rice
DIETARY_SUPPLEMENTTest meal C
Commercial Rice (Jasmin Rice) was mixed with iron fortified extruded rice co-fortified with zinc sulfate, Rice meal consumed with mixed vegetable Sauce. Hot temperature extruding process (80-100 °C) was used to produce the extruded rice.
DIETARY_SUPPLEMENTTest meal D
Commercial Rice (Jasmin Rice) was mixed with iron fortified extruded rice co-fortified with zinc sulfate,citric acid and trisodium Citrate. Rice meal consumed with mixed vegetable Sauce. Cold temperature extruding process (30-40 C°) was used to produce the extruded rice.
DIETARY_SUPPLEMENTTest meal E
Commercial Rice (Jasmin Rice) was mixed with iron fortified extruded rice co-fortified with zinc sulfate,citric acid and trisodium Citrate. Rice meal consumed with mixed vegetable Sauce. warm temperature extruding process (60-70 C°) was used to produce the extruded rice.
DIETARY_SUPPLEMENTTest meal F
Commercial Rice (Jasmin Rice) was mixed with iron fortified extruded rice co-fortified with zinc sulfate,citric acid and trisodium Citrate. Rice meal consumed with mixed vegetable Sauce. Hot temperature extruding process (80-100 C°) was used to produce the extruded rice.
Sponsors
Swiss Federal Institute of Technology
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
PREVENTION
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
FEMALE
Age
18 Years to 40 Years
Healthy volunteers
Yes
Inclusion criteria
* Female, 18 to 40 years old * Normal body Mass Index (18.5 - 25 kg/m2) * Body weight ≤ 65 kg * Signed informed consent
Exclusion criteria
* Pregnancy (assessed by self-declaration) * Lactating up to 6 weeks before study initiation * Anaemia (Hb \< 12.0 g/dL) * Elevate CRP (\>5.0 mg/L) * Any metabolic, gastrointestinal kidney or chronic disease such as diabetes, hepatitis, hypertension, cancer or cardiovascular diseases (according to the participants own statement) * Continuous/long-term use of medication during the whole study (except for contraceptives) * Consumption of mineral and vitamin supplements within 2 weeks prior to 1st meal administration * Blood transfusion, blood donation or significant blood loss (accident, surgery) over the past 4 months * Earlier participation in a study using Fe stable isotopes or participation in any clinical study within the last 30 days * Participant who cannot be expected to comply with study protocol (e.g. not available on certain study appointments) * Smokers (\> 1 cigarette per week) * Difficulties with blood sampling * Male gender * Do not understand English
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change from week 8 in the isotopic ratio of iron in blood at week 10 | 8 weeks, 10 weeks | The change in the isotopic ratio of iron will be measured after the administration of test meal including iron isotopes. |
| Change from week 2 in the isotopic ratio of iron in blood at week 4 | 2 weeks, 4 weeks | The change in the isotopic ratio of iron will be measured after the administration of test meal including iron isotopes. |
| Change from week 4 in the isotopic ratio of iron in blood at week 6 | 4 weeks, 6 weeks | The change in the isotopic ratio of iron will be measured after the administration of test meal including iron isotopes. |
| Change from week 6 in the isotopic ratio of iron in blood at week 8 | 6 weeks, 8 weeks | The change in the isotopic ratio of iron will be measured after the administration of test meal including iron isotopes. |
| Change from baseline in the isotopic ratio of iron in blood at week 2 | baseline, 2 weeks | The change in the isotopic ratio of iron will be measured after the administration of test meal including iron isotopes. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Plasma Ferritin | 2, 4, 6, 8 and 10 weeks | Plasma Ferritin of each timepoint |
| Inflammation marker | 2, 4, 6, 8 and 10 weeks | Plasma Ferririn of each timepoint |
| Haemoglobin | 2, 4,6,8 and 10 weeks | Haemoglobin of each timepoint |
Countries
Switzerland
Outcome results
None listed