Biofortified Wheat Increases Dietary Zinc Intake: A Randomised Controlled Efficacy Study of Zincol-2016 in Rural Pakistan.
Biofortified Wheat Increases Dietary Zinc Intake: A Randomised Controlled Efficacy Study of Zincol-2016 in Rural Pakistan.
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DOI：
10.3389/fnut.2021.809783
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发表时间：
2021
影响因子：
5
通讯作者：
Tishkovskaya S
中科院分区：
文献类型：
--
作者：
Lowe NM;Zaman M;Khan MJ;Brazier AKM;Shahzad B;Ullah U;Khobana G;Ohly H;Broadley MR;Zia MH;McArdle HJ;Joy EJM;Bailey EH;Young SD;Suh J;King JC;Sinclair J;Tishkovskaya S
2016年，巴基斯坦发布了一种新的锌生物强化小麦（Zincol-2016）。本研究的主要目的是检查食用Zincol-2016小麦粉对广泛缺锌人群中锌状态的生化和功能标志物的影响。采用个体随机、双盲、安慰剂对照交叉设计。该研究招募了50个家庭参加，每个家庭至少包括一名育龄妇女（16-49岁），她们既没有怀孕，也没有哺乳，或目前正在服用营养补充剂。在最初的2周基线期内，向所有家庭提供对照面粉，然后是干预期，家庭以1：1的比例随机分配接受生物强化面粉（A组; n = 25）和对照面粉（B组; n = 25）8周，然后改用替代面粉8周。该试验已在ISRCTN（https：//www.example.com）注册，ID ISRCTN 83678069。www.isrctn.com主要结果指标为血浆锌浓度，次要结果指标为血浆硒和铜浓度、血浆铜：锌比值和脂肪酸去饱和酶和延伸酶活性指数。营养素摄入量进行了评估，使用24小时饮食回忆访谈。采用电感耦合等离子体质谱法测定血浆中的矿物质浓度，采用质谱法测定游离脂肪酸和鞘脂。采用线性混合模型回归和重复测量的一般线性模型进行分析。根据平均面粉消耗量224克/天计算，Zincol-2016面粉分别为白色面粉和全谷物面粉提供了3.0至6.0毫克的每日额外锌摄入量。未报告严重不良事件。这导致4周后血浆锌浓度显著增加[平均差异41.5 μg/L，95% CI（6.9-76.1），p = 0.02]。这在8周后不存在（p = 0.6）。干预对脂肪酸去饱和酶和延伸酶活性指数没有一致的显着影响。经常食用Zincol-2016面粉使育龄妇女的每日锌摄入量增加了30- 60%，但这与锌状态指数的持续改善无关。
A new variety of zinc biofortified wheat (Zincol-2016) was released in Pakistan in 2016. The primary aim of this study was to examine the effects of consuming Zincol-2016 wheat flour on biochemical and functional markers of zinc status in a population with widespread zinc deficiency. An individually-randomised, double-blind, placebo-controlled cross over design was used. Fifty households were recruited to participate in the study, with each household included at least one woman of reproductive age (16–49 years) who was neither pregnant nor breast feeding or currently taking nutritional supplements. All households were provided with control flour for an initial 2-week baseline period, followed by the intervention period where households were randomly allocated in a 1:1 ratio to receive biofortified flour (group A; n = 25) and control flour (group B; n = 25) for 8-weeks, then switched to the alternate flour for 8-weeks. The trial has been registered with the ISRCTN (https://www.isrctn.com), ID ISRCTN83678069. The primary outcome measure was plasma zinc concentration, and the secondary outcome measures were plasma selenium and copper concentrations, plasma copper:zinc ratio and fatty acid desaturase and elongase activity indices. Nutrient intake was assessed using 24-h dietary recall interviews. Mineral concentrations in plasma were measured using inductively coupled plasma mass spectrometry and free fatty acids and sphingolipids by mass spectrometry. Linear Mixed Model regression and General Linear Model with repeated measures were used to analyse the outcomes. Based on an average flour consumption of 224 g/day, Zincol-2016 flour provided an additional daily zinc intake of between 3.0 and 6.0 mg for white and whole grain flour, respectively. No serious adverse events were reported. This resulted in significant, increase in plasma zinc concentration after 4 weeks [mean difference 41.5 μg/L, 95% CI (6.9–76.1), p = 0.02]. This was not present after 8 weeks (p = 0.6). There were no consistent significant effects of the intervention on fatty acid desaturase and elongase activity indices. Regular consumption of Zincol-2016 flour increased the daily zinc intake of women of reproductive age by 30–60%, however this was not associated with a sustained improvement in indices of zinc status.
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DOI：
10.1016/j.jtemb.2020.126571
发表时间：
2020-12-01
影响因子：
3.5
作者：
Catalina Hernandez, Maria;Rojas, Pamela;Ruz, Manuel
通讯作者：
Ruz, Manuel
影响因子：
4.5
作者：
Malavolta, Marco;Giacconi, Robertina;Mocchegiani, Eugenio
通讯作者：
Mocchegiani, Eugenio
影响因子：
5.9
作者：
Brazier AKM;Lowe NM;Zaman M;Shahzad B;Ohly H;McArdle HJ;Ullah U;Broadley MR;Bailey EH;Young SD;Tishkovskaya S;Khan MJ
通讯作者：
Khan MJ
影响因子：
3.6
作者：
Chimhashu, Tsitsi;Malan, Linda;Zimmermann, Michael B.
通讯作者：
Zimmermann, Michael B.
影响因子：
2.9
作者：
Lowe NM;Khan MJ;Broadley MR;Zia MH;McArdle HJ;Joy EJM;Ohly H;Shahzad B;Ullah U;Kabana G;Medhi R;Afridi MZ
通讯作者：
Afridi MZ