Development of nutrient-rich Teff bread and its effects on iron status and exercise performance in female runners

Public awareness of the health benefits associated with less-utilised yet nutritious grains has led to a growing demand for healthier cereal products. This has resulted in an interest in improving the nutritional properties of refined white wheat bread, which is one of the main staple foods for most Western nations. Teff is a small-grained cereal that is rich in nutrients and particularly abundant in iron. Therefore, Teff offers the potential to provide a healthier alternative bread product. Female athletes, especially runners are at risk of iron deficiency due to increased iron loss, inadequate dietary iron and limited iron bioavailability in the diet. Good nutrition has been suggested as the first line of action to prevent iron deficiency in this population. As cereals and cereal products are a main contributor to iron in the diet, the modification of dietary iron intakes through a staple food offers a good opportunity to improve the iron status of physically active females. The aims of this research project were 1) to develop a novel, iron-rich bread product by incorporating Teff grain; 2) to explore dietary iron intervention by the means of a staple food product and to measure the effects of this intervention on iron status and exercise performance in female runners. The results indicated that the addition up to 20% of Teff (flour weight) into the bread formulation significantly (P