Iron-deficiency Clinical Trial
Official title:
Effect of Processing Temperature on Iron Absorption From Iron Fortified Rice in Young Women
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.
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