Objective: To evaluate the influence of oxalic acid (OA) on nonhaem iron absorption in humans. Design: Two randomized crossover stable iron isotope absorption studies. Setting: Zurich, Switzerland. Subjects: Sixteen apparently healthy women (18-45 years, o60 kg body weight), recruited by poster advertizing from the staff and student populations of the ETH, University and University Hospital of Zurich, Switzerland. Thirteen subjects completed both studies. Methods: Iron absorption was measured based on erythrocyte incorporation of 57 Fe or 58 Fe 14 days after the administration of labelled meals. In study I, test meals consisted of two wheat bread rolls (100 g) and either 150 g spinach with a native OA content of 1.27 g (reference meal) or 150 g kale with a native OA content of 0.01 g. In study II, 150 g kale given with a potassium oxalate drink to obtain a total OA content of 1.27 g was compared to the spinach meal. Results: After normalization for the spinach reference meal absorption, geometric mean iron absorption from wheat bread rolls with kale (10.7%) did not differ significantly from wheat rolls with kale plus 1.26 g OA added as potassium oxalate (11.5%, P ¼ 0.86). Spinach was significantly higher in calcium and polyphenols than kale and absorption from the spinach meal was 24% lower compared to the kale meal without added OA, but the difference did not reach statistical significance (P40.16). Conclusion: Potassium oxalate did not influence iron absorption in humans from a kale meal and our findings strongly suggest that OA in fruits and vegetables is of minor relevance in iron nutrition.

Meat is a well-known enhancer of iron absorption, yet the molecular entity mediating the effect remains obscure. Recently published data indicate that highly acidic sulfated glycosaminoglycans (GAG) from fish and chicken muscle are effective stimulants of iron uptake in Caco-2 cells. Two fully randomized stable isotope studies with crossover design were performed in a group of 16 apparently healthy young women to assess the effect of purified sulfated and unsulfated GAG on human iron absorption. Iron absorption was measured on the basis of erythrocyte incorporation of (57)Fe or (58)Fe 14 d after the administration of labeled semisynthetic meals (SSM) based on egg albumin, corn oil, maltodextrin, and water. The meals were consumed with or without added sodium hyaluronate (NaH, 300 mg) or chondroitin sulfate (CS, 360 mg) as representative unsulfated and sulfated GAG, respectively. The level of GAG added was 3 times (NaH) to about 10 times (CS), the amount expected to be present in 150 g beef muscle. Geometric mean iron absorption from SSM containing NaH (21.2%) or CS (19.4%) did not differ from that of SSM without GAG (19.5 and 20.3%, respectively). NaH and CS at those levels do not affect human nonheme iron absorption.