Wheat flour extract
Also known as: Wheat flour extract, Wheat extract, Wheat flour components, Triticum aestivum extract
Overview
Wheat flour extract is derived from *Triticum aestivum* (common wheat) and is a complex mixture of starches, proteins (including gluten), fibers, vitamins, minerals, and phytochemicals. It is not a single chemical entity but rather a broad term for components extracted from wheat flour. While wheat flour itself is a global staple, the extract is primarily utilized as a nutritional supplement or functional food ingredient, often serving as a vehicle for micronutrient fortification. Its main application is in public health initiatives, where it is fortified with essential micronutrients like iron and folic acid to combat widespread deficiencies such as anemia and neural tube defects. The research supporting the efficacy of fortified wheat flour is extensive and of high quality, particularly concerning its impact on population health.
Benefits
The primary benefits of wheat flour extract are observed when it is fortified with essential micronutrients. Iron-fortified wheat flour significantly reduces iron deficiency and anemia in populations over two years old. A Cochrane systematic review found that iron fortification probably reduces iron deficiency anemia, leading to statistically significant improvements in hemoglobin and ferritin levels. Folic acid fortification of wheat flour has been shown to reduce the prevalence of neural tube defects (NTDs) by approximately 43% (relative risk 0.57; 95% CI 0.42–0.77) in population studies. These benefits are particularly pronounced in general populations, including children and women of reproductive age, especially in regions with high prevalence of micronutrient deficiencies. The effect sizes for anemia and NTD reduction are moderate to large, demonstrating significant clinical and public health impact. Benefits typically become evident after 6 months to 2 years of sustained fortification programs.
How it works
Wheat flour extract, when fortified, acts as a delivery system for essential micronutrients. The base wheat flour provides carbohydrates and proteins. When fortified, it delivers bioavailable iron and folic acid. Iron is crucial for hematopoiesis, improving oxygen transport via hemoglobin, and is absorbed primarily in the duodenum. Folic acid is vital for DNA synthesis and supports neural tube development in embryos, absorbed in the small intestine and converted to active tetrahydrofolate forms. The bioavailability of these fortified nutrients depends on the specific compounds used (e.g., ferrous sulfate for iron) and can be influenced by dietary factors. Fortification methods are optimized to ensure efficient absorption and utilization of these micronutrients within the body.
Side effects
Wheat flour and its fortified forms are generally considered safe for consumption at typical fortification levels. Common side effects are not reported. Uncommon side effects (1-5%) may include rare gastrointestinal discomfort, particularly with very high iron intake, though this is infrequent at fortification levels. Rare side effects (<1%) primarily involve allergic reactions to wheat proteins (gluten) in susceptible individuals, such as those with celiac disease or wheat allergy. Therefore, wheat flour products are contraindicated for individuals with celiac disease or wheat allergy. Iron supplements, including those from fortified flour, may interact with certain antibiotics, potentially reducing their absorption. Individuals with hemochromatosis should avoid excess iron intake. Overall, the safety profile is favorable, with regulations in place to prevent toxicity from fortification.
Dosage
The dosage of wheat flour extract is primarily relevant in the context of fortified wheat flour, where fortification levels are determined by national guidelines to balance efficacy and safety. Typical iron fortification ranges from 30 to 60 mg/kg of flour, while folic acid fortification is commonly around 140 µg/100g flour. These levels are designed to provide a minimum effective dose for population-level impact. The maximum safe dose is regulated to prevent iron overload, with upper intake levels for iron generally around 45 mg/day for adults. Continuous consumption over months to years is necessary for observing population-level benefits. Fortification compounds are chosen for stability and bioavailability, such as ferrous sulfate or ferrous fumarate for iron. Absorption can be enhanced by vitamin C and inhibited by phytates and polyphenols present in the diet.
FAQs
Is wheat flour extract itself effective as a supplement?
Wheat flour extract is primarily a vehicle for micronutrient delivery rather than a standalone supplement with specific effects. Its benefits are realized when it is fortified with essential nutrients like iron and folic acid.
Is it safe for gluten-sensitive individuals?
No, wheat flour contains gluten and is unsafe for individuals with celiac disease or gluten sensitivity/allergy. Consumption can lead to adverse reactions in these populations.
How long before benefits appear?
Benefits from fortified wheat flour programs typically appear after 6 months to 2 years of consistent intake, as it takes time for nutrient levels to improve at a population scale.
Can it cause iron overload?
Iron overload is unlikely at typical fortification levels. However, individuals with specific conditions like hemochromatosis should monitor their iron intake and consult a healthcare professional.
Research Sources
- https://pubmed.ncbi.nlm.nih.gov/33461239/ – This Cochrane systematic review and meta-analysis of randomized controlled trials concluded that iron-fortified wheat flour probably reduces iron deficiency anemia in populations over two years old, showing statistically significant improvements in hemoglobin and ferritin levels. The evidence was assessed as moderate certainty.
- https://www.cambridge.org/core/journals/public-health-nutrition/article/systematic-review-and-metaanalysis-of-the-effect-of-ironfortified-flour-on-iron-status-of-populations-worldwide/644DAC37340AD7C0C778F60BBA55EFE3 – This systematic review and meta-analysis of 61 trials on wheat flour fortification found significant improvements in hemoglobin and ferritin levels and reduced anemia. It highlighted the effectiveness of fortification methods in improving iron status globally, despite some variations in methodology across studies.
- https://chsr.aua.am/wp-content/uploads/2015/09/Fortification-Literature-Review-August-2015.pdf – This comprehensive literature review of fortification programs across 76 countries demonstrated that folic acid and iron fortification significantly reduce neural tube defects and anemia. It emphasized the cost-effectiveness of these interventions as a public health strategy, although it noted that some data were observational.
Supplements Containing Wheat flour extract
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