The Effect of Zinc‐Supplemented Bread Consumption on School Children with Asymptomatic Zinc Deficiency

Abstract

ABSTRACTBackground: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 65μg/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.