IP Peru, Bioavailability of Iron From Potatoes

Summary

To combat iron deficiency in Low and Middle-Income Countries, sustainable food-based solutions have to be implemented to serve populations, not only individuals. One solution is the introduction of iron biofortified staple crops on market level. Before market level introduction, the bioavailability of iron in the new biofortified Irish Potato (IP) breed needs to be assessed. In this study the investigator compares the fractional and total iron absorption after extrinsic stable isotope labelling of the new biofortified high iron IP variety and a normal market level IP variety. The study is conducted in Peruvian women of reproductive age with marginal iron status.

Conditions

• Iron-deficiency
• Iron Deficiency Anemia
• Iron Deficiency (Without Anemia)

Interventions

OTHER

High Fe IP meal labelled with Fe-58

500 gram steamed, mashed OFSP high Fe with 0.33 mg FeSO4-58 daily for 10 days

OTHER

Control OFSP meal labelled with Fe-57

500 gram steamed, mashed OFSP control with 0.33 mg FeSO5-57 daily for 10 days

Sponsors & Collaborators

• Genetics, Genomics and Crop Improvement Program, International Potato Center, Lima, Peru

  collaborator UNKNOWN

• United States Agency for International Development (USAID)

  collaborator FED

• Quadram Institute Bioscience

  collaborator OTHER

• Instituto de Investigacion Nutricional, Lima, Peru

  collaborator UNKNOWN

• Swiss Federal Institute of Technology

  lead OTHER

Principal Investigators

• Reyna Liria · INN

• Mary Penny · INN

Study Design

Allocation

RANDOMIZED

Purpose

PREVENTION

Masking

NONE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

25 Years

Sex

FEMALE

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2019-05-14

Primary Completion

2019-08-08

Completion

2019-08-08

Countries

• Peru

Study Locations