Objective:
To compare the absorption of 14C-labeled cobalamin (14C-cobalamin) from fortified bread in older persons with and without atrophic gastritis as a model for food fortification with cobalamin. To determine the effect of treatment for H. pylori and bacterial overgrowth on 14C-cobalamin absorption from the fortified bread in the group with atrophic gastritis.

Approach:
The key target group is the elderly, as the prevalence of deficiency and associated health problems is highest in this group. Moreover, their efficiency of absorption of low doses of synthetic cobalamin is unknown. Lack of information on this critical question is a major reason why flour is not fortified with cobalamin in the USA. We propose to investigate these issues using a novel, highly sensitive method for the assessment of cobalamin absorption. Purified 14C-cobalamin produced by bacterial synthesis will be added to bread at a level that would approximate the amount that might be added as a fortificant, and absorption of the label compared in elderly with vs. without atrophic gastritis. The group with atrophic gastritis will then be treated for H. pylori and bacterial overgrowth to determine if this will improve absorption of the labeled cobalamin.Documents Reimbursable with the Center for Health and Nutrition Research, University of California, Davis. Log 33552.