Role of wheat enrichment with zinc compounds in changes of zinc blood level in general population

ABSTRACT

Bread constitutes the main food of Iranian people. The consumption of bread supplies 70% of protein and 20% of calorie needed by body. The zinc content of Iran's agricultural soil is less than 0.7 mg/kg while the standard value is more than 1 mg/kg. This study was carried out to assess the effect of soil enrichment with zinc compounds on the serum zinc level in general population. In the first stage agricultural soil was enriched with 15 kg/hectare iron sexsothirin, 40 kg/hectare manganese sulfate and 50kg/hectare zinc sulfate. The amount of zinc in the prepared flour, before and during the study, was measured by atomic absorption machine through dry oxidation. 1795 people were selected from rural areas of Urmia city, in Iran for this intervention. Blood samples were obtained from 10% of the population before and after intervention. The amount of serum zinc was measured by means of auto analyzer machine Hitadin 704 using UK Randox kit. This was a clinical trial study and collected data before and after intervention; considering mean, standard deviation and confidence interval 95% for all sex and age groups in the population were analyzed. The mean values for serum zinc before and after intervention were 80.05 and 109.73 microgram/deciliter blood respectively [CI=102.58, 116.89]. [p<0.0001], showing a significant difference. The mean values for serum zinc in women and men before intervention were 75.23 and 87.92 accordingly with p=0.028, the difference between the two groups were significant. The mean values for serum zinc levels after intervention in women and men were 103.39 and 108.66 respectively which showed no significant difference [p=818%]. Differences between the mean values for serum zinc levels in women and men before and after intervention with respective [p<0.0001] and [p<0.001] were significant. This study indicated use of zinc compounds for soil enrichment led to improvement of zinc standards in wheat and use of enriched flour for 6 months resulted in an increase in the serum zinc level in both sexes and all age groups of the community