Tempeh with Iron Fortification to Overcome Iron Deficiency Anemia
Abstract:
Prevalence of iron deficiency anemia in Indonesia is still high. Iron fortification
in food may contribute to addressing iron deficiency anemia. This study was
conducted to determine the effect of NaFeEDTA fortification on iron levels in
tempeh and some organoleptic properties of fortified tempeh (TemFe), as well
as to determine the effect of TemFe in hemoglobin levels and the bioavailability
of iron on Wistar rats anemia. This study is divided into two phases, so there
are two research design. The first phase is purely experimental with completely
randomized design. The second phase is quasi experimental with pre and post
control group design. Fortification of tempeh with NaFeEDTA significantly increased
the iron levels in tempeh (p<0.05). The organoleptic test showed that there
is no significantly difference either tempeh nor TemFe (p>0.05). There are
significantly differences in hemoglobin levels in tempeh and TemFe administration
at a dose of 24 ppm compared with FeSO4 with same dose (p<0.05). The relative
bioavailability (RBV) value for TemFe and tempeh was 100.10 and 33.65%, respectively.
The fortification of NaFeEDTA in tempeh can increase iron levels and did not
alter the organoleptic properties. There is a significant increase of hemoglobin
levels in anemic groups of Wistar rats that received TemFe with dose of 24 ppm.
The bioavailability due to iron fortification in TemFe is higher than that of
the tempeh and FeSO4 as a gold standard.
How to cite this article
Toto Sudargo, Fatma Zuhrotun Nisa, Siti Helmiyati, Rio Jati Kusuma, Tonny Arjuna and R. Dianandha Septiana, 2013. Tempeh with Iron Fortification to Overcome Iron Deficiency Anemia. Pakistan Journal of Nutrition, 12: 815-820.
REFERENCES
Akhtar, S., F.M. Anjum, S.U. Rehman, M.A. Sheikh and K. Farzana, 2008. Effect of fortification on physico-chemical and microbiological stability of whole wheat flour. Food Chem., 110: 113-119.
CrossRef Direct Link
Allen, L., B. de Benoist, O. Dary and R. Hurrell, 2006. Guidelines on Food Fortification with Micronutrients. WHO, FAO, Rome, Italy, ISBN: 92 4 159401 2, Pages: 341
Andang'o, P.E.A., S.J.M. Osendarp, R. Ayah, C.E. West and D.L. Mwaniki et al., 2007. Efficacy of iron-fortified whole maize flour on iron status of schoolchildren in Kenya: A randomised controlled trial. Lancet, 369: 1799-1806.
CrossRef Direct Link
Anderson, G.J. and D.M. Gordon, 2012. Iron Physiology and Pathophysiology in Humans. Springer My Copy UK, New York, ISBN: 9781617794056, Pages: 728
Angulo-Kinzler, R.M., P. Peirano, E. Lin, M. Garrido and B. Lozoff, 2002. Spontaneous motor activity in human infants with iron-deficiency anemia. Early Hum. Dev., 66: 67-79.
CrossRef
Chen, J., X. Zhao, X. Zhang, S. Yin and J. Piao et al., 2005. Studies on the effectiveness of NaFeEDTA-fortified soy sauce in controlling iron deficiency: A population-based intervention trial. Food Nutr. Bull., 26: 177-186.
Direct Link
Cusick, S.E., Z. Mei, D.S. Freedman, A.C. Looker, C.L. Ogden, E. Gunter and M.E. Cogswell, 2008. Unexplained decline in the prevalence of anemia among US children and women between 1988-1994 and 1999-2002. Am. J. Clin. Nutr., 88: 1611-1617.
CrossRef
WHO, 2008. Worldwide Prevalence of Anaemia 1993-2005: WHO Global Database on Anaemia. WHO., Geneva, Switzerland, ISBN-13: 9789241596657, pp: 40
Fidler, M.C., L. Davidsson, T. Walczyk and R.F. Hurrell, 2003. Iron absorption from fish sauce and soy sauce fortified with sodium iron EDTA. Am. J. Clin. Nutr., 78: 274-278.
Direct Link
Forbes, A.L., M.J. Arnaud, C.O. Chichester, J.D. Cook and B.N. Harrison et al., 1989. Comparison of in vitro, animal and clinical determinations of iron bioavailability: International nutritional anemia consultative group task force report on iron bioavailability. Am. J. Clin. Nutr., 49: 225-238.
Direct Link
Haas, J.D. and T. Brownlie, 2001. Iron deficiency and reduced work capacity: A critical review of the research to determine a causal relationship. J. Nutr., 131: 676S-690S.
Direct Link
Handajani, S., 2001. Indigenous mucuna tempe as functional food. Asia Pacific J. Clin. Nutr., 10: 222-225.
CrossRef
Hernandez, O.M., J.M.G. Fraga, A.I. Jimenez, F. Jimenez and J.J. Arias, 2005. Characterization of honey from the Canary Islands: Determination of the mineral content by atomic absorption spectrophotometry. Food Chem., 93: 449-458.
CrossRef
Huo, J., J. Sun, H. Miao, B. Yu and T. Yang et al., 2002. Therapeutic effects of NaFeEDTA-fortified soy sauce in anaemic children in China. Asia Pacific J. Clin. Nutr., 11: 123-127.
CrossRef
Hurrell, R.F., 1997. Preventing iron deficiency through food fortification. Nutr. Rev., 55: 210-222.
PubMed Direct Link
Hurrell, R.F., M.B. Reddy, J. Burri and J.D. Cook, 2000. An evaluation of EDTA compounds for iron fortification of cereal-based foods. Br. J. Nutr., 84: 903-910.
PubMed Direct Link
Lozoff, B., M.D. Jimenez, J. Hagen, E. Mollen and A.W. Wolf, 2000. Poorer behavioral and developmental outcome more than 10 years after treatment for iron deficiency in infancy. Pediatrics, 105: E51-E51.
PubMed
Martino, H.S.D., A.W. de Carvalho, C.O. da Silva, M.I.D.S. Dantas, D.I.G. Natal, S.M.R. Ribeiro and N.M.B. Costa, 2011. Heat-treated hull flour does not affect iron bioavailability in rats. Arch. Latinoam. Nutr., 61: 135-142.
PubMed
Martinez-Navarrete, N., M.M. Camacho, J. Martınez-Lahuerta, J. Martinez-Monzo and P. Fito, 2002. Iron deficiency and iron fortified foods-a review. Food Res. Int., 35: 225-231.
CrossRef Direct Link
O'Dell, B.L., 1984. Bioavailability of trace elements. Nutr. Rev., 42: 301-308.
CrossRef
Sun, J., J. Huang, W. Li, L. Wang and A. Wang et al., 2007. Effects of wheat flour fortified with different iron fortificants on iron status and anemia prevalence in iron deficient anemic students in Northern China. Asia Pacific J. Clin. Nutr., 16: 116-120.
Direct Link
Van Thuy, P., J. Berger, Y. Nakanishi, N.C. Khan, S. Lynch and P. Dixon, 2005. The use of NaFeEDTA-fortified fish sauce is an effective tool for controlling iron deficiency in women of childbearing age in rural Vietnam. J. Nutr., 135: 2596-2601.
Direct Link
Van der Riet, W.B., A.W. Wight, J.J.L. Cilliers and J.M. Datel, 1987. Food chemical analysis of tempeh prepared from South African-grown soybeans. Food Chem., 25: 197-206.
CrossRef
WHO, 1992. The Prevelance of Anaemia in Women: A Tabulation of Available Information. World Health Organization, Geneva, Switzerland
© Science Alert. All Rights Reserved