Micronutrient sprinkles add more bioavailable iron to some Kenyan complementary foods: Studies using an in vitro digestion/Caco-2 cell culture model

Abstract

Iron deficiency anaemia is arguably the most important public health problem in developing countries. In Sub-Saharan Africa, iron deficiency anaemia has largely been attributed to poor infant feeding practices where complementary foods low in iron bioavailability are offered to at-risk infants. Home fortification of complementary foods using micronutrient Sprinkles has been shown to reduce iron deficiency anaemia in many resource-poor settings. In this study, the benefit of using the micronutrient Sprinkles as a home fortificant for some Kenyan complementary foods was assessed using an in vitro Caco-2 cell model. In each case when micronutrient Sprinkles were added to the complementary food, the amount of Caco-2 cell ferritin formation increased. For example, the addition of Sprinkles to corn porridge increased ferritin formation 5-fold from 5.8 to 31.8 ng mg-1. Therefore, as indicated by the results, micronutrient Sprinkles would be a suitable form of home fortification for Kenyan complementary foods. Their use should be encouraged so as to improve infant feeding practices in Kenya. © 2009 The Authors. Journal compilation © 2009 Blackwell Publishing Ltd.