Bioavailability of iron from cereal-based weaning foods

Abstract

Iron bioavailability from commercial weaning foods and wheat flour of varying extraction rate was measured using the in vitro method. Phytic acid content of the gruel and porridge meals decreased by 3 to 15%. Iron bioavailability values for each meal were lower in gruel than in porridge, but the relative inhibitory effect of phytate and the enhancing effect of cooking was similar. The availability of iron was related to the phytic acid content of the bread with the highest availability, 44%, from sour dough fermented bread containing no phytate and the lowest, 12%, from yeast-fermented bread. There was a strong inverse correlation between available iron and the phytate content of different weaning foods. The weaning foods tested may not be regarded as a useful source of bioavailable iron for rapidly growing infants if fed as gruel or porridge. However, substantial improvement in iron bioavailability due to fermentation may be of practical nutritional importance to the prevention of iron deficiency to vulnerable groups where cereal-based diets with a low animal protein content are the staples.