Corn flour may improve iron absorption.

Tomorrow's tortillas, if made with a novel corn from USDA/ARS research, may help reduce iron-deficiency anemia. That could be a boon in developing countries where corn-based foods are a part of nearly every meal, and in developed nations where iron deficiency is also common.

Developed by USDA/ARS scientists (Small Grains and Potato Germplasm Research Unit, 1691 S. 2700 W., Aberdeen, Idaho 83210) the novel corn has about 66% less phytic acid, or phytate, than most common varieties. Phytic acid is thought to reduce the body's ability to use certain nutrients, like iron.

University of Colorado researchers are leading an investigation of the effects of the corn on zinc absorption in a new study with Guatemalan villagers. Earlier, other scientists showed with 14 adult male volunteers that iron absorption was about 50% greater if the men ate tortillas made from flour of the low-phytic-acid corn than if they ate tortillas prepared with normal corn flour.

The corn may also be a boost to the environment because it reduces pollution that could otherwise occur when phosphorus in the manure of corn-fed animals makes its way into waterways. The low-phytic-acid corn is correspondingly high in inorganic phosphorus, the form that one-stomached animals like pigs, chickens or farm-raised fish can readily absorb and use.

Further information. Victor Raboy; phone: [phone]; fax: [phone] email: [e-mail].