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ARS Home » Northeast Area » Ithaca, New York » Robert W. Holley Center for Agriculture & Health » Plant, Soil and Nutrition Research » Research » Publications at this Location » Publication #224964
Title: Micronutrient Sprinkles Add More Bioavailable Iron to some Kenyan Complementary Foods: Studies Using an In Vitro Digestion/Caco-2 Cell Culture Model

Author
item LUNG'AHO, MERCY - CORNELL UNIVERSITY
item Glahn, Raymond

Submitted to: Maternal and Child Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/1/2008
Publication Date: 4/1/2009
Citation: Lung'Aho, M.G., Glahn, R.P. 2009. Micronutrient Sprinkles Add More Bioavailable Iron to some Kenyan Complementary Foods: Studies Using an In Vitro Digestion/Caco-2 Cell Culture Model. Maternal and Child Nutrition. 5 (2):151-158.

Interpretive Summary: Iron deficiency anemia is an important public health problem in developing countries. Home-fortification of baby foods using micronutrient Sprinkles has been shown to reduce iron deficiency anemia in many resource poor settings. In this study, the benefit of using the micronutrient Sprinkles as a home fortificant for some Kenyan complementary foods was assessed using an artificial model that resembles the human digestive system and helps predict iron uptake from foods. In each case when micronutrient Sprinkles was added to the complementary food, the amount of iron uptake from the artificial model increased. For example, the addition of Sprinkles to corn porridge increased iron uptake about 5 times from 5.8ng/mg to 31.8ng/mg. Therefore, as indicated by the results micronutrient Sprinkles would be a suitable form of home-fortification for Kenyan complementary foods.

Technical Abstract: Iron deficiency anemia is arguably the most important public health problem in developing countries. Home-fortification of complementary foods using micronutrient Sprinkles has been shown to reduce iron deficiency anemia in many resource poor settings. In this study, the benefit of using the micronutrient Sprinkles as a home fortificant for some Kenyan complementary foods was assessed using an in vitro Caco-2 cell model. In each case when micronutrient Sprinkles were added to the complementary food, the amount of Caco-2 cell ferritin formation increased. For example, the addition of Sprinkles to corn porridge increased ferritin formation 5 fold from 5.8ng/mg to 31.8ng/mg. Therefore, as indicated by the results micronutrient Sprinkles would be a suitable form of home-fortification for Kenyan complementary foods.