Nutrition in the Australian Aborigines—Effects of the fortification of white flour

Abstract

The nutritional status of 66 part Aborginines was re-examined in 1974--with particular reference to blood levels of haemoglobin and vitamins--after white bread fortified with iron and the vitamins B1 and PP (niacin) had been available for six and half months to the population of Bourke, New South Wales. The results found in 1971 and 1974 are compared. A significant improvement from deficient to acceptable blood levels of vitamins B1 and B6 was found in 44% and 52% of the subjects respectively. This attributed to the comsumption of fortified bread since the levels of the other vitamins had remained either unchanged or worsened. The biochemical improvement in vitamin B6 is attributed to the sparing effect of vitamin PP on vitamin B6 requirement because the conversion of tryptophan to niacin is impaired in vitamin B6 deficiency. Iron deficiency anaemia in children had decreased by 50% but this could have been due to many other factors besides the iron which had been added to the bread. Clinically there was a marked decrease in angular stomatitis and skin xerosis which could be related to the biochemical improvement of the two B-vitamins and a decrease in active trachoma and suppurative otitis media probably due to intensive treatment received since 1971. The results of this study and the extent of biochemical vitamin B1 and B6 deficiency found in other groups, indicate that fortification of bread may be of benefit to the community as a whole.

Anaemia prevalence may be reduced among countries that fortify flour

“…Notably, in eight of the countries, the recommended Fe compounds ( 8 ) were used. The post-fortification measurement was conducted as early as 6·5 months after fortification began in one Australian study ( 9 ) and as late as 8 years after fortification began in Bushehr province in Iran ( 10 ) . A total of twenty-three subgroup analyses were reported.…”

The repeating history of objections to the fortification of bread and alcohol: from iron filings to folic acid

“…The local baker had a low tolerance for this controversy and stopped fortifying his bread. However, re‐examination of the Aboriginal people previously tested showed significant improvement in the blood levels of those vitamins added to the bread 6 . At the same time, blood levels of vitamins not added to the bread remained unchanged or worsened.…”

“…At the same time, blood levels of vitamins not added to the bread remained unchanged or worsened. In addition, physical signs of B‐group deficiency had virtually disappeared 6 . An editorial in the Lancet pointed out that this was one of the few studies that provided objective evidence for the benefits of fortification in nutritionally compromised communities 7 .…”