Iron and Zinc Bioavailability From Biofortified Potatoes

A non-blinded randomized cross-over design with multiple meal feedings will be used to quantify iron bioavailability from iron biofortified and non-biofortified potatoes. Women volunteers will consume biofortified ('A') and a local non-fortified Peruanita potato variety ('B') in a randomized order (either A-B or B-A). The potatoes have significantly different (p\<0.001) content of iron or zinc, but no significant differences in vitamin C or phenolics (p\>0.05). Based on this study design, every woman is her own control.

A crossover study will be used to compare zinc bioavailability of biofortified and non-fortified potatoes. Nutritional pre-screening is not required as there are no major systemic influences on zinc absorption.Volunteers will be randomly assigned to consume first either the biofortified or the non-biofortified potato, and consume the second potato-type 30 days later. Zinc absorption from two meals of biofortified or non-fortified potato will be measured using the double stable isotope technique.