Long-Term Consequences of Iron-Fortified Flour Consumption in Nonanemic Men

Abstract

Background/Aims: Despite the advantages of fortifying flour with iron, there are still special concerns regarding the possible adverse effects of the extra iron consumed by nonanemic individuals. This study aimed to investigate the oxidative stress and iron status following 8 and 16 months of consumption of iron-fortified flour in nonanemic men. Methods: In a before-and-after intervention study, 78 nonanemic apparently healthy 40- to 65-year-old men were randomly selected from Semnan, in the northeast of Iran. Data were collected at three time points. Evaluation of oxidative stress biomarkers as well as the assessment of iron status was performed in all three stages. After baseline data collection, the flour fortification program was started with 30 mg/kg iron as ferrous sulfate. Results: After 16 months, serum iron levels had significantly increased from 102.9 ± 31.5 µg/dl (baseline) to 117.2 ± 29.8 µg/dl (p < 0.001). The mean total antioxidant capacity (1.71 ± 0.10 µM) was significantly lower than that at baseline (1.83 ± 0.17 µM; p < 0.01). Among other oxidative stress biomarkers, only superoxide dismutase and glutathione peroxidase activity increased significantly compared to the beginning of the study (p < 0.001 and p < 0.001, respectively). The results of this study did not show any symptoms of iron overload after 8 and 16 months. Conclusions: Our data did not support the safety of flour fortification with 30 mg/kg iron as ferrous sulfate as a community-based approach to control iron deficiency in nonanemic healthy men.

Dietary iron does not impact the quality of life of patients with quiescent ulcerative colitis: an observational study

“…Nonetheless, all suggest a potential detrimental effect of iron. An intervention study in healthy, non-anaemic middle-age men using flour fortified with 30 mg Fe/kg as ferrous sulphate for more than 1 year has shown a significant increase in systemic biomarkers of oxidative stress such as superoxide dismutase and glutathione peroxidase [11]. Zimmermann et al have reported significant changes towards a more detrimental gut microflora profile in children supplemented with electrolytic iron-fortified biscuits for 6 months [12].…”

Dietary Iron Overload: Short- and Long-Term Effects on Cecal Morphometry in Growing Rats

“…The objective of these strategies is to increase the supply of available Fe for Hb synthesis for a specific period of time. Apart from the enhanced risks of Fe overload as a result of higher Fe absorption in genetically susceptible individuals, the long-term effects of highly bioavailable Fe (as Fe supplements or heme Fe) and Fe-fortified food consumption in non-anemic individuals (to whom Fe fortification would not apply) have been discussed (3)(4)(5). This aspect is particularly relevant considering the association of elevated Fe stores with aging-related diseases, ranging from cancer to Alzheimer's, as well as other chronic diseases such as obesity, diabetes and cardiovascular diseases (22)(23)(24).…”

Effect of Iron Enriched Bread Intake on the Oxidative Stress Indices in Male Wistar Rats

“…In Semnan, a province in Iran, a study was conducted on non-anemic men. Results indicated a reduction of antioxidant capacity and induced oxidative stress in the iron fortificated flour, however, no symptoms of iron overload was observed [15]. Iron is very important in the production of free radicals.…”

“…Where A = absorbance, k = standard phosphorus concentration (µg)/A, mean k = k/n, n = number of standards [15].…”