Iron2026

Enhancing Iron Bioavailability with Sprinkle Food Containing Steam-Blasted and Enzymatically Hydrolyzed Soybean: A Randomized Controlled Trial in Adolescent Girls.

Laily Noer, Widjayanti Retno Dumilah Esti, Kahfi Jordan, Pangestu Alit et al. — Journal of the American Nutrition Association

Summary

This study explored whether a special sprinkle food, made with processed soybeans, could help adolescent girls absorb more iron. Researchers found that girls who started with low iron levels and ate the soy-enhanced sprinkle showed improved iron stores. This suggests that specially prepared soy might be a useful ingredient to boost iron absorption, especially for those who need it most.

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Key points

A new sprinkle food containing specially processed soybeans was tested.
This food helped adolescent girls with low iron levels absorb more iron.
The processed soy may make iron easier for the body to use.
This approach could help reduce iron deficiency, especially in vulnerable groups.

What the study looked at

This study investigated whether a new sprinkle food, containing specially processed soybeans, could improve iron absorption and overall iron status in adolescent girls. Researchers conducted a randomized controlled trial involving 106 adolescent girls. Participants were divided into two groups: one received a sprinkle food fortified with the processed soy, while the other received a control sprinkle. The soy was prepared using steam blasting and enzymatic hydrolysis, breaking it down into smaller components like peptides and amino acids known to interact with iron. Iron levels, specifically serum ferritin (a measure of iron stores), were measured before and after an eight-week intervention period. The study found that girls who started with low iron stores showed a significant increase in their iron levels after consuming the soy-fortified sprinkle. However, girls with normal iron stores but low hemoglobin did not show the same improvement. This suggests that the processed soy is most beneficial for individuals who are already iron-deficient, helping their bodies absorb and store more iron. The unique composition of the processed soy, particularly its amino acid profile, is thought to be responsible for this effect.

Dietary takeaway

This research suggests that incorporating specially processed soybeans into foods like sprinkles could be a promising way to enhance iron absorption, especially for individuals with low iron stores. While this is an interesting finding, it's important to remember that this is just one study. For balanced iron intake, continue to focus on a varied diet rich in iron-containing foods, and consult a healthcare professional for personalized advice on iron supplementation or dietary changes.

Abstract

OBJECTIVE: This study extends prior work on soy hydrolysate by developing a sprinkle food formula and evaluating its iron bioavailability and effectiveness in improving iron status among adolescent girls over an eight-week intervention. METHOD: The soybean hydrolysate was produced through sequential steam blasting and enzymatic hydrolysis. It was characterized by its molecular weight distribution-predominantly <15 kDa-and amino acid composition, with high levels of glutamic acid, aspartic acid, and arginine, known for their iron-binding properties. A randomized controlled trial (RCT) was conducted involving 106 female adolescents, comparing serum ferritin levels before and after an eight-week intervention with either the hydrolysate-fortified or control sprinkle product. RESULT: A significant increase in serum ferritin levels was observed among participants with low baseline ferritin (<11 ng/mL) who consumed the soy-hydrolysate-fortified formula, indicating enhanced iron absorption. No significant improvement was detected in participants with normal ferritin but low hemoglobin levels, suggesting that the benefit of soy hydrolysate is more pronounced in individuals with depleted iron stores. Baseline dietary intake and serum profiles were similar between groups, indicating that the benefits observed were likely due to the bioactive properties of soy hydrolysate, especially its amino acid composition and molecular weight that support iron absorption. CONCLUSION: Fortification with hydrolyzed soybean peptides represents a promising strategy to improve iron status and reduce the risk of anemia, while the applied processing method offers an effective, value-added use of agricultural resources.

View on PubMed →DOI: 10.1080/27697061.2025.2585830