RT - Journal Article T1 - Effect of whole bread baked from cultivated wheat with micronutrient fertilizers on serum Zinc JF - Yafteh YR - 2005 JO - Yafteh VO - 6 IS - 4 UR - http://yafte.lums.ac.ir/article-1-942-en.html SP - 3 EP - 11 K1 - Fortified wjeat K1 - Micronutrient fertilizers K1 - Serum zinc AB - Background: Zinc deficiency is a common problem in the world. Finding adequate solution for combating this problem is very important. The aim of this research was study of the effect of consumption of whole bread baked from cultivated wheat with microfertilizer on serum zinc. Materials & Methods: This double blind field trial was carried out on two villages: Tajaragh as experimental (n=160) and Khaneghah as control (n=152) in east Azarbaijan province of Iran. Food consumption was estimated by 24 hour recall (one day) and food record (two days). Serum zinc, was measured by atomic absorption. Experimental village inhabitants consumed whole bread cultivated with microfertilizer, while the control village inhabitants took regular whole bread for 4 months. Independent t test and paired t test were used for comparing of the results. Results: Iron and zinc contents of breads had significant differeces (p LA eng UL http://yafte.lums.ac.ir/article-1-942-en.html M3 ER -