{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,5]],"date-time":"2026-05-05T14:58:23Z","timestamp":1777993103573,"version":"3.51.4"},"reference-count":33,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2011,7,13]],"date-time":"2011-07-13T00:00:00Z","timestamp":1310515200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Human Nutrition Diet"],"published-print":{"date-parts":[[2012,2]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:p><jats:bold>Background:\u2002<\/jats:bold> Iron\u2010deficiency anaemia is particularly prevalent in pregnancy. The present study aimed to determine whether functional bread containing teff flour (i.e. naturally rich in iron) could be an alternative way of improving iron status. However, before testing whether its consumption can improve pregnancy iron status, the bio\u2010availability of iron was determined in a sample of nonpregnant women.<\/jats:p><jats:p><jats:bold>Methods:\u2002<\/jats:bold> Fifty\u2010eight women (20\u201350\u2003years) were recruited from the University. Blood samples were taken at baseline to assess iron status and participants were screened to account for other factors affecting iron status. Twenty\u2010four participants (haemoglobin 9.5\u201314.0\u2003g\u2003dL<jats:sup>\u22121<\/jats:sup>) were recruited to take part in the intervention and allocated to five groups: (i) control bread (CB); (ii) teff bread (TB); (iii) TB\u2003+\u2003level 1 phytase (TB\u2003+\u2003P1); (iv) TB\u2003+\u2003level 2 phytase (TB\u2003+\u2003P2); or (v) a supplement containing 10\u2003mg of ferrous sulphate. Venous blood samples were taken before the intervention and after 180\u2013210\u2003min, aiming to determine changes in serum iron.<\/jats:p><jats:p><jats:bold>Results:\u2002<\/jats:bold> Consuming three or four slices of TB provided statistically significantly more iron (7.6\u2003mg) than CB (5.1\u2003mg) (<jats:italic>P\u2003<\/jats:italic>&lt;<jats:italic>\u2003<\/jats:italic>0.001). Because participants were fasted, serum iron levels declined in all bread groups (average \u22121.5\u2003\u03bc<jats:sc>m<\/jats:sc>), although the smallest reduction was observed in the TB\u2003+\u2003P2 group (\u22120.3\u2003\u03bc<jats:sc>m<\/jats:sc>). The area\u2010under\u2010the\u2010curve from baseline to 210\u2003min was lower in the TB\u2003+\u2003P2 (\u221278.8\u2003\u03bcmol\u2003min\u2003L<jats:sup>\u22121<\/jats:sup>) group compared to the other bread interventions, indicating higher levels of iron absorption in this group.<\/jats:p><jats:p><jats:bold>Conclusions:\u2002<\/jats:bold> The results obtained in the present study show that TB consumption may help to maintain serum iron levels, especially when phytase is added. The findings from the study also demonstrate there may be potential to further improve the bio\u2010availability of iron from non\u2010haem food sources.<\/jats:p>","DOI":"10.1111\/j.1365-277x.2011.01185.x","type":"journal-article","created":{"date-parts":[[2011,7,13]],"date-time":"2011-07-13T13:42:08Z","timestamp":1310564528000},"page":"95-100","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":12,"title":["A study to establish whether food\u2010based approaches can improve serum iron levels in child\u2010bearing aged women"],"prefix":"10.1111","volume":"25","author":[{"given":"F.","family":"Bokhari","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"E.","family":"Derbyshire","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"W.","family":"Li","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"C. 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