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  1. The effect of zinc-supplemented bread consumption on school children with asymptomatic zinc deficiency.

    Article - En anglais

    Background 

    Zinc deficiency has been seen in developing countries in which grain-based vegetable protein is consumed more often than animal protein.

    This study was done to emphasize the importance of zinc-fortified foods and to investigate bioavailability of zinc in zinc-fortified bread.

    Methods 

    Serum zinc concentrations in healthy 7-to 11-year-old school children were determined.

    In 24 of 101 children serum zinc concentrations were below 65 mug/dl.

    These 24 children with asymptomatic zinc deficiency were divided into two equal groups.

    The 12 children with low serum zinc concentrations received the zinc-fortified bread providing 2 mg/kg/day elemental zinc acetate for 90 days (zinc-supplemented group), whereas the other 12 children received the same quality bread with no zinc fortification (control group).

    Results 

    By the end of the period, the zinc-supplemented group had significantly higher serum and leukocyte zinc concentrations (p<0.01) and the weight, serum albumin levels, and alkaline phosphatase increased (p<0.01).

    Immune functions improved, evidenced by conversion of delayed hypersensitivity skin reactions.

    Zinc-fortified bread (2 mg/kg/day) caused no side effects or manifestations of zinc toxicity.

    Conclusions 

    The results indicate that the bioavailability of zinc in the bread is satisfactory.

    The use of zinc-fortified bread was found to be an economical and readily accessible method to eliminate zinc deficiency and to prevent further occurrence.

    Mots-clés Pascal : Déficit, Oligoélément, Zinc, Asymptomatique, Effet biologique, Régime alimentaire enrichi, Pain, Age scolaire, Intérêt, Etude statistique, Enfant, Homme, Métabolisme pathologie, Trouble nutrition, Nutrition

    Mots-clés Pascal anglais : Deficiency, Trace element (nutrient), Zinc, Asymptomatic, Biological effect, Supplemented diet, Bread, School age, Interest, Statistical study, Child, Human, Metabolic diseases, Nutrition disorder, Nutrition

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 98-0123635

    Code Inist : 002B02N. Création : 22/06/1998.