FORTIFICATION OF THE WHEAT FLOUR IN MOROCCO: CHANGE OF THE ELEMENTARY IRON BY THE NAFEEDTA

Background and objectives: In Morocco, Iron Deficiency Anaemia is 32% among children that are less than 5 years old with 58% of them having ferritin levels less than 12 µg/l. This anaemia is 33% among women in childbearing age, 37% among pregnant women, and 18% among men. The consumption of the whea...

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Published in:Annals of nutrition and metabolism 2017-10, Vol.71 (Suppl. 2), p.806
Main Authors: Aguenaou, Hassan, Rahmani, Mohammed, El Ammari, Laila, Sahaba, Mahjoub, Lhoussaine, Saad, Izem, Abdellatif, Labzizi, Saloua, El Hajjab, Amina
Format: Article
Language:English
Subjects:
Anemia
Bioavailability
Chelating agents
Children
Feasibility studies
Ferritin
Flour
Folic acid
Iron
Legislation
Nutrient deficiency
Organoleptic properties
Pregnancy
Quality control
Tannins
Tea
Vitamin deficiency
Wheat
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Summary:Background and objectives: In Morocco, Iron Deficiency Anaemia is 32% among children that are less than 5 years old with 58% of them having ferritin levels less than 12 µg/l. This anaemia is 33% among women in childbearing age, 37% among pregnant women, and 18% among men. The consumption of the wheat flour in Morocco is 365 g / p / d of flour. To fight against this iron deficiency, the wheat flour was fortified with 45mg iron / kg of flour (in the form of electrolytic elementary iron). Unfortunately ten years after this fortification, the iron status of the Moroccan population did not improve. So in Morocco we realized a feasibility study of the fortification of the flour by another iron type, the NaFeEDTA which seems more bioavailability and insensible in chelators, such as the tannins of the tea. Methods: We have fortified wheat flour with 80 ppm NaFeEDTA. We carried out the feasibility study of fortification under Moroccan culinary conditions. We supplied the premix containing 80 ppm of NaFeEDTA and 1 ppm of vitamin B9 to 30 industrial mills to determine the range of analyzes in order to put in place the legislation for quality control. We analyzed 60 samples (30 samples with fortified flour and 30 samples with non-fortified flour). Results: The addition of NaFeEDTA and folic acid to the flour did not alter the technological quality of the flour. The organoleptic qualities of the flour were not altered. The range of analysis varies between 22 mg / kg and 49 mg / kg (mg iron / kg flour) Conclusions: This study of bioavailability showed the possibility of the change of elemental iron by the NaFeEDTA without altering the technological quality and the organoleptic quality of the flour. A bioavailability study of NaFeEDTA under Moroccan culinary conditions is under way in partnership with the IAEA.
ISSN:0250-6807
1421-9697
DOI:10.1159/000480486