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American Journal of Clinical Nutrition, Vol 23, 1267-1271, Copyright © 1970 by The American Society for Clinical Nutrition, Inc.

Absorption of Iron from Chapatti Made from Wheat Flour

P. C. ELWOOD 1, I. T. BENJAMIN 1, F. A. FRY 1, J. D. EAKINS 1, D. A. BROWN 1, P. C. DE KOCK 1, and J. U. SHAH 1

1 From the Medical Research Council Epidemiology Unit, Cardiff, South Wales; Atomic Energy Research Establishment, Harwell, England; and the Macaulay Institute for Soil Research, Aberdeen, Scotland

A study of the availability from chapatti of wheat iron, and of an iron salt added to flour, given to 21 Indian ladies as part of their usual diet, is reported. The wheat iron appears to have been better absorbed than the iron salt but the availability of both was very low.

The mean absorptions of wheat iron were 4.0 and 2.2% from white and whole-meal chapatti, respectively, and 2.1 and 1.8% from the iron salt baked into similar chapatti (means based on transformed data). Some of the problems that are likely to arise if an attempt is made to effectively fortify flour with iron at a national level are indicated.






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Copyright © 1970 by The American Society for Nutrition