Affiliations: Department of Nutrition, Faculty of Health,
Baqiyatallah (a.s.) University of Medical Sciences, Tehran, Iran | Department of Anatomy, Faculty of Medicine,
Baqiyatallah (a.s.) University of Medical Sciences, Tehran, Iran
Note: [] Address for correspondence: Mohammad Reza Naghii, No. 25,
Bankmelli Alley, South Madjidieh St., Tehran, Iran, P/C 16336-54696. E-mail:
[email protected]
Abstract: Iron deficiency, anemia, is the most prevalent nutritional problem
in the world today. The objective of this study was to consider the
effectiveness of consumption of iron fortified ready-to-eat cereal and pumpkin
seed kernels as two sources of dietary iron on status of iron nutrition and
response of hematological characteristics of women at reproductive ages. Eight
healthy female, single or non pregnant subjects, aged 20–37 y consumed 30 g of
iron fortified ready-to-eat cereal (providing 7.1 mg iron/day) plus 30 g of
pumpkin seed kernels (providing 4.0 mg iron/day) for four weeks. Blood samples
collected on the day 20 of menstrual cycles before and after consumption and
indices of iron status such as reticulocyte count, hemoglobin (Hb), hematocrit
(Ht), serum ferritin, iron, total iron-binding capacity (TIBC), transferrin and
transferrin saturation percent were determined. Better response for iron status
was observed after consumption period. The statistical analysis showed a
significant difference between the pre and post consumption phase for higher
serum iron (60 ± 22 vs. 85 ±
23 ug/dl), higher transferrin saturation percent (16.8 ±
8.0 vs. 25.6 ± 9.0%), and lower TIBC (367
± 31 vs. 339 ± 31 ug/dl). All
individuals had higher serum iron after consumption. A significant positive
correlation (r=0.981, p=0.000) between
the differences in serum iron levels and differences in transferrin saturation
percentages and a significant negative correlation (r=−0.916, p<0.001) between the differences in serum
iron levels and differences in TIBC was found, as well. Fortified foods
contribute to maintaining optimal nutritional status and minimizing the
likelihood of iron insufficiencies and use of fortified ready-to-eat cereals is
a common strategy. The results showed that adding another food source of iron
such as pumpkin seed kernels improves the iron status. Additional and longer
studies using these two food products are recommended to further determine the
effect of iron fortification on iron nutrition and status among the target
population, and mainly in young children, adolescents, women of reproductive
ages and pregnant women.
Keywords: Ready-to-eat cereal, pumpkin seed kernels, iron deficiency, anemia, women
Journal: BioFactors, vol. 30, no. 1, pp. 19-26, 2007
