Absorption of Iron from Chapatti Made from Wheat Flour

Elwood, Peter Creighton; Benjamin, I. T.; Fry, F. A.; Eakins, J.D.; Brown, Donald A.; Kock, P. C. De; Shah, Jasmine

doi:10.1093/ajcn/23.10.1267

Cited by 36 publications

(3 citation statements)

References 5 publications

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“…The principle of employing biosynthetically tagged foods, described originally by Moore and Dubach (1) has been applied extensively in studies of iron availability from various plant and vegetable foods (2)(3)(4)(5)(6)(7)(8)(9)(10)(11)(12)(13). Although these studies have yielded useful information, this kind of approach has serious limitations.…”

Section: Introductionmentioning

confidence: 99%

“…Although these studies have yielded useful information, this kind of approach has serious limitations. Not only is the preparation of labeled foods difficult, but their absorp-tion differs depending upon whether the tagged food is eaten by itself or with other foods (7,11,12). Thus, results obtained by biosynthetic labeling may have little bearing on the problem of iron absorption from a normal diet.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Food Iron Absorption Measured by an Extrinsic Tag

Cook¹,

Layrisse²,

et al. 1972

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Food Iron Absorption Measured by an Extrinsic Tag

Cook¹,

Layrisse²,

et al. 1972

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“…Early research showed absorption of iron from ferric ammonium citrate in bread is low, being similar to that of reduced iron [129]. Other early research showed that when baked into chapati (unleavened flat-bread) only around 2% of iron from ferric ammonium citrate was absorbed [130]. Ferric saccharate is poorly water soluble, soluble in dilute acid, is as bioavailable as FeSO4, and has been used to fortify chocolate drink powders [120].…”

Section: Ferric Fortificantsmentioning

confidence: 99%

Novel methods for identification and quantification of iron fortificants in cereal flours

Hanson¹

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CHAPTER 2. LITERATURE REVIEW………………………………………………………... 4 Prevalence, Causes, Risk Factors, and Consequences of Iron Deficiency and Anemia… 4 Prevalence of Iron Deficiency and Anemia……………………………………... 4 Causes and Risk Factors of Iron Deficiency and Anemia………………………. 4 iii Interventions……………………………………………………………………………. Iron Supplementation and Home Fortification………………………………… Improved Dietary Diversity……………………………………………………. Biofortification…………………………………………………………………. Iron Fortification………………………………………………………………... Ferrous Fortificants……………………………………………………………... Ferric Fortificants………………………………………………………………. Elemental Iron Fortificants……………………………………………………... Encapsulated Fortificants………………………………………………………. Heme and Organic Fortificants………………………………………………… Methods to Improve Iron Absorption…………………………………………... Existing Methods for Identification and Quantification of Iron Fortificants …………… Conclusions…………………………………………………………………………….. References……………………………………………………………………………....

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Effects of domestic preparation of cereals and legumes on ionisable iron

Prabhavathi

Rao

1979

J Sci Food Agric

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Effect of simple domestic processing on ionisable iron from cereals and legumes was investigated using an in vitro method. Two-fold increase was observed when legumes and cereal were germinated for different periods. In the case of legumes, increase was observed only with the whole grain, whereas no such changes were observed with decorticated legume. The ionisable iron from bread was higher (nearly twice) when compared with that from chapathi, prepared from the same wheat. The total iron was higher in the parboiled rice than in the raw rice. The percentage ionisable iron was lower in the parboiled rice than in the raw rice. The actual amount of ionisable iron, however, was the same in both the rice samples. Fermentation of rice and legume (pulse) mixture and cooking did not result in any change in the ionisable iron. Cooking of rice or wheat as used in Indian homes did not influence ionisable iron.

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Absorption of Iron from Chapatti Made from Wheat Flour

Cited by 36 publications

References 5 publications

Food Iron Absorption Measured by an Extrinsic Tag

Food Iron Absorption Measured by an Extrinsic Tag

Novel methods for identification and quantification of iron fortificants in cereal flours

Effects of domestic preparation of cereals and legumes on ionisable iron

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