Young children who ate pearl millet bred to contain more iron and zinc developed potentially beneficial changes in their gut microbiomes without the side effects associated with high-dose iron supplements, a Cornell-led study found.
The nine-month trial involved 223 children ages 12 to 18 months in Mumbai, India, and represents one of the first studies of how biofortified crops affect the human gut microbiome, according to Cornell researchers.
Half the children received foods made with millet containing 8.7 milligrams of iron per 100 grams, while the other half ate standard millet containing 3 milligrams. Researchers collected samples at the beginning and end of the trial and used genetic sequencing to study microbial activity.
Children in the biofortified group showed increased activity in pathways associated with fighting pathogens and antioxidant metabolism. Markers connected to harmful bacteria were lower at the end of the study, researchers reported in Nature Communications.
Iron deficiency affects about one-quarter of the world's population and can impair physical and cognitive development. Supplements can correct the deficiency but may also allow harmful bacteria to grow in the colon and cause digestive problems, according to the study team.
The enhanced millet was developed through traditional crossbreeding rather than genetic engineering. Researchers obtained 38 tons of the two millet varieties and worked with partners in India to prepare and distribute meals at 20 sites six days a week.
The researchers said larger studies in other populations are needed before biofortified crops can be recommended as a gut-friendly intervention. They said the approach could eventually offer a sustainable alternative to supplements in both developing and developed countries.
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