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Biological Trace Element Research

, Volume 143, Issue 3, pp 1594–1606 | Cite as

Effect of Mineral Fortification on Plasma Biochemical Profile in Rats

  • Saeed AkhtarEmail author
  • Faqir M. Anjum
  • Zia Ur Rehman
  • Munammad Tauseef Sultan
  • Muhammad Riaz
  • Anwaar Ahmed
Article

Abstract

This study aimed at investigating the changes in biochemical profile of male rats following 8 weeks administration of different concentration of elemental iron, sodium iron ethylenediaminetetraacetate (NaFeEDTA), zinc sulfate (ZnSO4), and zinc oxide (ZnO) in whole wheat flour. Eight groups comprising five rats each were fed fortified whole wheat flour in the form of baked pallets, while one group served as control. Concentration of total cholesterol, high density lipoprotein-cholesterol (HDL-C), low density lipoprotein-cholesterol (LDL-C), triglycerides, total proteins, albumin, globulin, plasma glucose, and blood urea nitrogen were assayed. Supplementing mineral-fortified diet to male rats did not indicate any significant (p ≤ 0.05) effect on total cholesterol concentration. Diets containing NaFeEDTA alone increased HDL-C and decreased LDL-C; however, the differences remained non significant. Likewise, plasma triglycerides content of male rats remained unchanged on feeding fortified diets. Diets containing iron as NaFeEDTA and elemental iron exerted little effect on total protein concentration in the plasma of rats. Plasma glucose and blood urea nitrogen levels did not exhibit any significant change as a result of ingesting mineral supplemented diets. The study concludes that the forms of fortificants and the fortification levels used in the current study are undamaging for lipid profile, renal function, and glucose levels in rats, suggesting that these may be safely used in wheat flour to combat iron and zinc deficiency in vulnerable groups.

Keywords

Mineral Fortification Flour Biochemical profile Rats 

Notes

Acknowledgements

The authors highly appreciate the Higher Education Commission of Pakistan for financial support to conduct this research.

Conflict of Interest

We the authors declare that there is not any kind of conflict among them including financial support or relationships regarding the publication of this manuscript.

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Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Saeed Akhtar
    • 1
    Email author
  • Faqir M. Anjum
    • 2
  • Zia Ur Rehman
    • 3
  • Munammad Tauseef Sultan
    • 1
  • Muhammad Riaz
    • 1
  • Anwaar Ahmed
    • 4
  1. 1.Department of Food Science and TechnologyBahauaddin Zakariya UniversityMultanPakistan
  2. 2.National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
  3. 3.Department of Physiology and PharmacologyUniversity of AgricultureFaisalabadPakistan
  4. 4.Department of Food Science and TechnologyPMAS - Arid Agriculture UniversityRawalpindiPakistan

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