Effect of whole bread baked from cultivated wheat with micronutrient fertilizers on serum Zinc

Abstract

Background: Zinc deficiency is a common problem in the world. Finding adequate solution for combating this problem is very important. The aim of this research was study of the effect of consumption of whole bread baked from cultivated wheat with microfertilizer on serum zinc. Materials & Methods: This double blind field trial was carried out on two villages: Tajaragh as experimental (n=160) and Khaneghah as control (n=152) in east Azarbaijan province of Iran. Food consumption was estimated by 24 hour recall (one day) and food record (two days). Serum zinc, was measured by atomic absorption. Experimental village inhabitants consumed whole bread cultivated with microfertilizer, while the control village inhabitants took regular whole bread for 4 months. Independent t test and paired t test were used for comparing of the results. Results: Iron and zinc contents of breads had significant differeces (p<0.01). Phytic acid:Zinc molar ratio in regular bread was less than exoperimental bread. There was no differece between iron:zinc ratio and zinc:iron ratio in both breads. Zinc intake was different between control and experimental groups. Serum zinc was increased in all age and sex groups of both villages (p<0.01). Conclusion: Further studies are needed to determine the effect of bread cultivated with microfertilizer on serum micronutrients.