Kamien M, Woodhill J M, Nobile S, Cameron P, Rosevear P
Aust N Z J Med. 1975 Apr;5(2):123-33. doi: 10.1111/j.1445-5994.1975.tb03640.x.
The nutritional status of 66 part Aborginines was re-examined in 1974--with particular reference to blood levels of haemoglobin and vitamins--after white bread fortified with iron and the vitamins B1 and PP (niacin) had been available for six and half months to the population of Bourke, New South Wales. The results found in 1971 and 1974 are compared. A significant improvement from deficient to acceptable blood levels of vitamins B1 and B6 was found in 44% and 52% of the subjects respectively. This attributed to the comsumption of fortified bread since the levels of the other vitamins had remained either unchanged or worsened. The biochemical improvement in vitamin B6 is attributed to the sparing effect of vitamin PP on vitamin B6 requirement because the conversion of tryptophan to niacin is impaired in vitamin B6 deficiency. Iron deficiency anaemia in children had decreased by 50% but this could have been due to many other factors besides the iron which had been added to the bread. Clinically there was a marked decrease in angular stomatitis and skin xerosis which could be related to the biochemical improvement of the two B-vitamins and a decrease in active trachoma and suppurative otitis media probably due to intensive treatment received since 1971. The results of this study and the extent of biochemical vitamin B1 and B6 deficiency found in other groups, indicate that fortification of bread may be of benefit to the community as a whole.
1974年，在向新南威尔士州伯克地区居民供应添加了铁、维生素B1和维生素PP（烟酸）的白面包六个半月后，对66名原住民的营养状况进行了重新检查，特别关注血红蛋白和维生素的血液水平。对1971年和1974年的检查结果进行了比较。结果发现，分别有44%和52%的受试者血液中维生素B1和B6的水平从缺乏显著改善至可接受水平。这归因于强化面包的食用，因为其他维生素的水平要么保持不变，要么有所恶化。维生素B6的生化改善归因于维生素PP对维生素B6需求的节约效应，因为在维生素B6缺乏时，色氨酸向烟酸的转化会受到损害。儿童缺铁性贫血减少了50%，但这可能是由于除面包中添加的铁之外的许多其他因素导致的。临床上，口角炎和皮肤干燥症明显减少，这可能与两种B族维生素的生化改善有关；活动性沙眼和化脓性中耳炎减少，可能是由于自1971年以来接受了强化治疗。这项研究的结果以及在其他群体中发现的维生素B1和B6生化缺乏的程度表明，面包强化可能对整个社区有益。
