Estimación del contenido de hierro, ácido fólico, tiamina, riboflavina y niacina en alimentos elaborados con harina de trigo enriquecida

Zapata, María Elisa; Camoletto, S.; Torrent, María Cecilia

doi:10.1016/s1135-3074(10)70020-x

Cited by 2 publications

(2 citation statements)

References 7 publications

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“…In other similar studies conducted in our region, iron content or contribution was determined based on the estimated theoretical content. 11,27 It is necessary to perform further analyses about the results observed in relation to French bread and analyze additional bread samples from different regions to draw a more generalized conclusion about whether this wheat flour product contains the adequate iron levels required by law.…”

Section: Discussionmentioning

confidence: 99%

Contribution of enriched wheat flour and flour products to iron requirements in children aged 6 months to 7 years

2021

Arch Argent Pediat

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Introduction. Wheat flour enrichment is a public health strategy recommended to prevent micronutrient deficiencies, including iron deficiency. The objective of this study was to determine iron content in enriched wheat flour and flour products and their contribution to nutritional recommendations for children. Population and methods. Observational, analytical, cross-sectional study based on the total diet study method. Enriched wheat flour (as per Law no. 25630) and the most frequently consumed flour products were analyzed. Products were selected using a questionnaire on the frequency of food intake and a 24-hour recall interview with the parents of children aged 6 months to 7 years. Food iron levels were determined based on atomic absorption spectrometry and their contribution to the estimated average requirement was assessed. Results. Enriched flour and flour products showed the expected iron amount, except for French bread and breadcrumbs. The contribution of studied products to iron requirements was 7 % in children aged 6 months to 1 year, 81 % in those aged 1-3 years, and 45 % in those older than 4 years. Conclusions. Except for French bread and breadcrumbs, studied flour and flour products showed the expected enrichment level. The consumption of this type of food does not provide significant amounts of iron to infants, but it does to children older than 1 year.

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Section: Discussionmentioning

confidence: 99%

Contribution of enriched wheat flour and flour products to iron requirements in children aged 6 months to 7 years

2021

Arch Argent Pediat

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“…En otros estudios similares publicados en nuestra región, la estimación del contenido o el aporte de este nutriente se hizo a partir de la cantidad teórica estimada. 11,27 Es necesario profundizar el análisis de los resultados hallados en el pan francés, analizar más muestras de pan de diferentes regiones para llegar a una conclusión más universal acerca de si este derivado de la harina de trigo contiene las cantidades de hierro exigidas por la ley.…”

Section: Discussionunclassified

Contribución de la harina de trigo enriquecida y derivados a los requerimientos de hierro en niños de 6 meses a 7 años

Malpeli¹,

Varea²,

Vargas³

et al. 2021

Arch Argent Pediat

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Estimación del contenido de hierro, ácido fólico, tiamina, riboflavina y niacina en alimentos elaborados con harina de trigo enriquecida

Cited by 2 publications

References 7 publications

Contribution of enriched wheat flour and flour products to iron requirements in children aged 6 months to 7 years

Contribution of enriched wheat flour and flour products to iron requirements in children aged 6 months to 7 years

Contribución de la harina de trigo enriquecida y derivados a los requerimientos de hierro en niños de 6 meses a 7 años

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