scholarly journals Iron absorption from fortified flat breads

1988 ◽  
Vol 59 (2) ◽  
pp. 205-213 ◽  
Author(s):  
Mohamed El Guindi ◽  
Sean R. Lynch ◽  
James D. Cook
Keyword(s):  
Healthy Volunteer ◽  
Iron Absorption ◽  
Ferrous Sulphate ◽  
Inhibiting Effect ◽  
Flat Bread ◽  
Absorption Measurements

1. Radio-iron absorption measurements were performed in healthy volunteer subjects to assess the availability of fortification Fe added to various bread products.2. When ferrous sulphate was used as a fortifier, Fe absorption from a traditional Egyptian flat bread (Baladi) averaged only 16% of that observed with European bread. This difference was attributed to the high extraction flour used to prepare Baladi bread.3. The inhibiting effect of Baladi bread was largely eliminated by adding EDTA to the flour before baking.

scholarly journals Iron absorption from rice meals cooked with fortified salt containing ferrous sulphate and ascorbic acid

1974 ◽  
Vol 31 (3) ◽  
pp. 367-375 ◽  
Author(s):  
M. H. Sayers ◽  
S. R. Lynch ◽  
R. W. Charlton ◽  
T. H. Bothwell ◽  
R. B. Walker ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Iron Absorption ◽  
Ferrous Sulphate ◽  
Striking Difference ◽  
Red Cell ◽  
Indian Women ◽  
Threefold Increase ◽  
Cooking Process ◽  
Wide Range ◽  
The Mean

1. Iron absorption from rice-containing meals was measured by red cell utilization of radioactive Fe in sixty-six volunteer multiparous Indian women.2. In all the studies salt added during the cooking process was used as the carrier for supplemental inorganic Fe and ascorbic acid.3. Intrinsic Fe in the rice and supplementary inorganic Fe were absorbed to the same extent, with a wide range of absorption values.4. There was a striking difference between the mean absorption of a 3 mg dose of ferrous Fe given to fasting subjects in a solution containing 30 mg ascorbic acid and that of Fe in a rice meal (48.7 and 3.5% respectively).5. When ascorbic acid was added during cooking there was a threefold increase in the absorption of both intrinsic Fe and supplementary Fe when a sufficient quantity (60 mg) was present.6. It is concluded that the Fe nutrition of rice-eating communities could be improved significantly by the addition of ascorbic acid to the diet.

Novel Iron-Whey Protein Microspheres Protect Gut Epithelial Cells from Iron-Related Oxidative Stress and Damage and Improve Iron Absorption in Fasting Adults

2017 ◽  
Vol 138 (4) ◽  
pp. 223-232 ◽  
Author(s):  
Jun Wang ◽  
Gabor Radics ◽  
Michael Whelehan ◽  
Aoibhe OʼDriscoll ◽  
Anne Marie Healy ◽  
...  
Keyword(s):  
Epithelial Cells ◽  
Whey Protein ◽  
Serum Iron ◽  
Iron Absorption ◽  
Ferrous Sulphate ◽  
Oral Iron ◽  
High Dose ◽  
Food Fortification ◽  
Iron Depletion ◽  
Baseline Serum

Background: Iron food fortification and oral iron formulations are frequently limited by poor absorption, resulting in the widespread use of high-dose oral iron, which is poorly tolerated. Methods: We evaluated novel iron-denatured whey protein (Iron-WP) microspheres on reactive oxygen species (ROS) and viability in gut epithelial (HT29) cells. We compared iron absorption from Iron-WP versus equimolar-dose (25 mg elemental iron) ferrous sulphate (FeSO4) in a prospective, randomised, cross-over study in fasting volunteers (n = 21 per group) dependent on relative iron depletion (a ferritin level ≤/>30 ng/mL). Results: Iron-WP caused less ROS generation and better HT29 cell viability than equimolar FeSO4. Iron-WP also showed better absorption with a maximal 149 ± 39% increase in serum iron compared to 65 ± 14% for FeSO4 (p = 0.01). The response to both treatments was dependent on relative iron depletion, and multi-variable analysis showed that better absorption with Iron-WP was independent of baseline serum iron, ferritin, transferrin saturation, and haemoglobin in the overall group and in the sub-cohort with relative iron depletion at baseline (p < 0.01). Conclusions: Novel Iron-WP microspheres may protect gut epithelial cells and improve the absorption of iron versus FeSO4. Further evaluation of this approach to food fortification and supplementation with iron is warranted.

scholarly journals The Measurement of Iron Absorption

Blood ◽  
1969 ◽  
Vol 33 (3) ◽  
pp. 421-429 ◽  
Author(s):  
J. D. COOK ◽  
M. LAYRISSE ◽  
C. A. FINCH
Keyword(s):  
Iron Absorption ◽  
Skewed Data ◽  
Dose Administration ◽  
Multiple Dose Administration ◽  
Statistical Validity ◽  
Iron Requirement ◽  
Sources Of Variation ◽  
The Mean ◽  
Selection Of ◽  
Absorption Measurements

Abstract Sources of variation in iron absorption measurements and methods of controlling them have been reviewed. There are marked differences in the mean level of absorption in different individuals and appreciable day-to-day variation in absorption in the same individual. Intersubject variations can be reduced by the selection of individuals with a more uniform iron requirement, but large variations remain which can be dealt with only by applying appropriate statistical methods to the skewed data obtained and by studying sufficient subjects to provide statistical validity to the results. Comparative studies of the availability of food iron are best carried out against a reference standard in the same subject, and intrasubject variations can be reduced by multiple dose administration.

scholarly journals Iron absorption from a malted cocoa drink fortified with ferric orthophosphate using the stable isotope 58Fe as an extrinsic label

1983 ◽  
Vol 50 (1) ◽  
pp. 51-60 ◽  
Author(s):  
Susan J. Fairweather-Tait ◽  
Margaret J. Minski ◽  
D. P. Richardson
Keyword(s):  
Ascorbic Acid ◽  
Stable Isotope ◽  
Hydrochloric Acid ◽  
Wheat Flour ◽  
Iron Absorption ◽  
Human Subjects ◽  
Ferrous Sulphate ◽  
Hot Water ◽  
Fasting Condition ◽  
Potential Use

1. The potential use of an extrinsic label to measure iron absorption from a ferric orthophosphate-fortified malted cocoa drink was examined by measuring the solubility of the FePO4 in 0·1 M-hydrochloric acid.2. The validity of using the stable isotope 58Fe as an extrinsic label was tested by comparing Fe absorption by rats from wheat flour extrinsically-labelled with 58Fe or 59Fe.3. Fe absorption from a malted cocoa drink (20 g powder made up with hot water) fortified with FePO4 (0·5 mg Fe/g powder) was measured in human subjects using 58Fe as an extrinsic label. Absorption was calculated by measuring unabsorbed 58Fe in faeces. Absorptions of Fe from the drink fortified with either FePO4 or ferrous sulphate were compared. The effect of the addition of ascorbic acid to the drink (1 mg/g powder) on Fe availability was also examined.4. The effect of fasting on Fe absorption from the drink was determined in rats by giving the drink to fasting animals or shortly after they had consumed a small meal.5. The FePO4 was totally soluble in 0·1 M-HCl and there were no differences in absorption between 58Fe- and 59Fe-labelled wheat flour. In the human experiment the proportion of Fe absorbed from the drink plus FePO4 and ascorbic acid was (mean with SE) 0·25 (0·02), from the drink plus FePO4 0·24 (0·02) and from the drink plus FeSO4 0·23 (0·03). Fasting had a significant effect on Fe availability; rats given the drink shortly after a small meal absorbed less than half as much Fe as those given the drink on a fasted stomach.6. It was concluded that the FePO4 used to fortify the malted cocoa drink was as well absorbed as FeSO4 but that the high levels of absorption were a reflection of the fasting condition of the subjects. The level of ascorbic acid was not great enough to enhance the availability of the FePO4 any further.

Vitamin A Reduces the Inhibition of Iron Absorption by Phytates and Polyphenols

1998 ◽  
Vol 19 (1) ◽  
pp. 3-5 ◽  
Author(s):  
Miguel Layrisse ◽  
María Nieves García-Casal ◽  
Liseti Solano ◽  
María Adela Barón ◽  
Franklin Arguello ◽  
...  
Keyword(s):  
Vitamin A ◽  
Wheat Flour ◽  
Iron Absorption ◽  
Rapid Response ◽  
Iron Fortification ◽  
Maize Flour ◽  
Inhibiting Effect

In searching for an explanation for the rapid response to iron-fortification programmes, we focused on the interaction of vitamin A and inhibitors of iron absorption from a basal breakfast containing bread from either pre-cooked maize flour or wheat flour plus cheese and margarine. These breads were labeled with either 59Fe or 55Fe. These experiments demonstrated that vitamin A prevented the inhibiting effect of polyphenols and phytates on iron absorption. It was also demonstrated that vitamin A had the same effect on iron absorption as phytase.

scholarly journals Food Iron Absorption: A Comparison of Vegetable and Animal Foods

Blood ◽  
1969 ◽  
Vol 33 (3) ◽  
pp. 430-443 ◽  
Author(s):  
M. LAYRISSE ◽  
J. D. COOK ◽  
C. MARTINEZ ◽  
M. ROCHE ◽  
I. N. KUHN ◽  
...  
Keyword(s):  
Iron Absorption ◽  
Black Beans ◽  
Iron Deficient ◽  
Ferrous Ascorbate ◽  
Absorption Measurements ◽  
Made In

Abstract Iron absorption measurements have been made in 131 individuals relating the absorption of nine different foods tagged biosynthetically with radioiron. Relatively low absorption, ranging from 1.7-7.9, was found with wheat, corn, black beans, lettuce and spinach. Higher values of from 15.6-20.3 were observed with soybeans, fish, veal and hemoglobin. When these values were related to the absorption of ferrous ascorbate determined simultaneously in each subject, food iron absorption could be predicted over the spectrum of normal to iron deficient states.

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