engleski

Iron intake by different types of bakery products

Iron deficiency is the most common and widespread nutritional disorder in the world affecting more than 2 billion people (over 30% of population). It affects all age groups, and children and women in developing countries are at highest risk, but it is the only nutrient deficiency which is also significantly prevalent in industralized countries. Recommendations for iron intake differ from 8 mg/day for males to 18 mg/day for females. Iron deficiency is a widespread public health problem associated with an increased risk of morbidity and mortality, and iron fortification (of appropriate food vehicles, such as flour, bread and other cereal products and milk-based powders, which are widely consumed) is one of the most costeffective interventions that can reduce its prevalence. According to Croatian Statistical Yearbook, the annual average consumption of bread and other bakery products for year 2006 was 79.78 kg per household member, what is 219 g of bread consumed daily. Iron in bread and other bakery product is non-haeme iron that has very low absorption level of only 10%. The aim of this study was to determine iron intake with consumption of different types of bakery products (bread and bakings). 20 samples of different bakery products, produced by large bakeries that cover most of Slavonija province market, were colected. A rapid spectroscopic method for iron determination in fortified and unfortified foods, developed by Kosse et al. was used. The results had shown that the most commonly consumed types of bakery have lowest levels of iron – semiwhite, white, brown and corn bread (0.65, 0.80, 0.64 and 0.84 µ g/g or calculated on an average daily bakery consumption 0.14, 0.18, 0.14 and 0.18 mg, respectivelly). Two types of mixtures, Sovital and Graham, with combination of different wholegrain flours and oilseeds, had highest levels of iron, 2.54 µ g/g or 0.56 mg per average daily bakery consumption, and 3.39 µ g/g or 0.74 mg per average daily bakery consumption. Daily consumption of Sovital and Graham bakery products satisfies 3.1 – 9.3% of RDI, while commonly used bakery satisfies 0.8 – 2.3% of RDI. Comparing iron levels for the same types of bread, the same values were measured regardless of producer. Considdering all the results we can conclude that the mixture receptures for the same bakery products were consistent. Combination of different wholegrain flours and oilseeds in mixtures resulted in higher levels of iron in such products, and therefore consumption of such bakery products should be encouraged.

iron deficiency; rapid spectroscopic method; bakery products; iron levels

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