Effects of Zinc-Biofortified Wheat on Fatty Acid Metabolism in Adolescents
Author Information
Author(s): Shahzad Babar, Holt Roberta R., Gupta Swarnim, Zaman Mukhtiar, Shahzad Muhammad, Lowe Nicola M., Hall Andrew G.
Primary Institution: Institute of Basic Medical Sciences, Khyber Medical University, Peshawar, Pakistan
Hypothesis
25 weeks of increased zinc intake from zinc-biofortified wheat would increase the desaturation of omega-6 fatty acids and shift oxylipins to a pattern consistent with reduced inflammation.
Conclusion
Zinc-biofortified wheat intake reduced pro-inflammatory oxylipins and biomarkers of oxidative stress, but no significant intervention effects remained after adjusting for multiple comparisons.
Supporting Evidence
- Zinc deficiency is common worldwide and linked to various health issues.
- Zinc biofortification of wheat is proposed as a sustainable approach to increase dietary zinc intake.
- Plasma markers of fatty acid metabolism were measured using liquid chromatography tandem mass spectrometry.
Takeaway
Eating wheat with extra zinc can help reduce inflammation in young girls, but we need more studies to see how well it works.
Methodology
A double-blind, cluster-randomized controlled trial where participants consumed either zinc-biofortified wheat flour or control flour for 25 weeks.
Potential Biases
Potential biases related to participant dropout and the per-protocol analysis approach.
Limitations
The study's findings may not be generalizable beyond participants who completed the trial, and the modest increase in zinc intake may limit the ability to detect significant changes.
Participant Demographics
Adolescent females aged 10-16 years from rural Khyber Pakhtunkhwa, Pakistan.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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