Effect of Histidine, Cysteine, Glutathione or Beef on Iron Absorption in Humans

Layrisse, Miguel; Martínez-Torres, Carlos; Leets, Irene; Taylor, Peter; Ramírez, Jorge Jiménez

doi:10.1093/jn/114.1.217

Cited by 133 publications

(58 citation statements)

References 17 publications

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“…Any serious attempt to examine the role of diet in the aetiology of mild iron de®ciency must take into account the factors that modify iron absorption: its form in the diet (haem vs non-haem (Food and Agriculture Organizationa World Health Organization, 1988)), vitamin C (Hallberg & Rossander, 1982a,b), phytate (Hallberg et al, 1989), calcium (Hallberg et al, 1991), grammes of meat, ®sh and poultry (Layrisse et al, 1984), tea (Disler et al, 1975) and coffee (Morck et al, 1983). We assessed the intake of phytate rather than ®bre because the inhibitory effect of ®bre containing foods such as bran has been shown to be primarily due to phytate (Brune et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

The relative validity of a computerized food frequency questionnaire for estimating intake of dietary iron and its absorption modifiers

2000

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Objective: To determine the relative validity of an iron food frequency questionnaire (iron FFQ) designed to assess intakes of dietary iron and its absorption modi®ers. Design: A computer-administered food frequency questionnaire was designed to estimate intake of total, nonhaem, haem and meat iron as well as dietary components which in¯uence iron absorption (vitamin C, phytate, calcium, grammes of meata®shapoultry, tea and coffee) in women consuming a Western diet. The relative validity of the iron FFQ was assessed by comparing its results with those from weighed diet records collected over 11 days. Setting: Dunedin, New Zealand. Participants: Forty-nine women aged 19 ± 31 y attending the University of Otago. Results: There was good agreement between the iron FFQ and the weighed diet records for median intakes of total iron, non-haem iron, calcium, tea and coffee. For dietary component intakes, correlations between the two methods ranged from 0.39 (for vitamin C) to 0.87 (for coffee) with 0.52 for total iron, and 0.61 for haem iron. In cross-classi®cation with the weighed diet record, the iron FFQ correctly classi®ed between 22% (for vitamin C) and 51% (for phytate) of participants into the same quartile. Actual values for surrogate categories indicated that the questionnaire can clearly differentiate between low and high intakes of all the dietary components assessed. The questionnaire also showed an acceptable level of agreement between repeat administrations (eg a correlation for total iron of 0.65). Conclusions: The iron FFQ is appropriate for assessing group intakes of total iron, and iron absorption modi®ers, in population studies to assess the aetiology and treatment of iron de®ciency states in adult women consuming a Western diet.

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Section: Introductionmentioning

confidence: 99%

The relative validity of a computerized food frequency questionnaire for estimating intake of dietary iron and its absorption modifiers

2000

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“…non-haem and haem iron (Van Campen, 1973;MartinezTorres et al 1981;Layrisse et al 1984;Vaghefi et al 1998) possibly because free iron released by haem oxygenase enters a common cellular pool. On the other hand, the constancy of TEER values throughout the experiment shows that mucosal permeability did not change and that no significant activation of the passive paracellular transfer of haem iron occurred; it confirms that in basal conditions tight junctions do not leak haem-peptide (Atisook & Madara, 1991).…”

Section: Discussionmentioning

confidence: 99%

Influence of the Extent of Haemoglobin Hydrolysis on the Digestive Absorption of Haem Iron in the Rat. an in Vitro Study

Vaghefi

Nedjaoum

Guillochon

et al. 2000

Experimental Physiology

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This study was designed to assess the haem‐peptide interactions which occur during progressive haemoglobin hydrolysis by digestive enzymes and their relationship with haem iron digestive absorption. The behaviour of different haemoglobin hydrolysates was studied using the Ussing chamber model. Hydrolysates were produced from enzyme digestion of bovine haemoglobin at pH 3 by pepsin and at pH 10 by subtilisin. Samples with increasing degrees of hydrolysis (0‐15%) were studied. Biochemical assays (pyridine haemochromogen method and UV absorption spectra) were used to follow haem solubility and haem‐peptide interactions in samples. Increasing the hydrolysis level of haemoglobin was associated with an enhanced iron uptake; the highest uptake rate was reached between 8 and 11% of globin hydrolysis, whichever enzyme was used. The mechanisms rendering iron soluble and available differ between the two enzymes. The comparison between biochemical and absorption data suggests that the formation of soluble peptide‐haem complexes was not sufficient to enhance haem iron absorption, since globin‐bound iron is poorly absorbed; an efficient absorption occurred only when haem was loosely bound to low molecular weight peptides.

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“…(iii) Addition of absorption-enhancing cysteine by expression of a gene for a cysteine-rich, methallothionein-like protein from rice. Cysteine increases the absorption of dietary non-haem iron about two-fold as shown for cysteine-containing peptides from meat [26]. Experiments are under way to express all these genes in rice under control of the rice glutelin 1 promoter.…”

Section: Increased Iron Content In Rice Endospermmentioning

confidence: 99%

Biotechnological Contributions to Food Secrurity with Cassava and Rice.

Puonti‐Kaerlas

Klöti

Potrykus

1999

Plant Biotechnology

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Present world food production would provide ca. 2,400 kcal/day/person if it could be equally distributed amongst the world population. Food is, however, and will always be, unevenly distributed. Many of us are used to consume 3,400 kcal/day. However, 800 million are starving at 1,800 kcal/day, and 3.4 billion live at the minimal level of 2,200 kcal/day. Although food security to date may be mainly a poverty problem, it is increasingly becoming a production problem. The world population is growing by 90 million p.a. and will, probably, stabilise only when a total of 10-12 billion has been reached. At the same time, however, world-wide food production per capita is declining, as is the crop land and the water available for agricultural food production. The continuous increases in food productivity of the past decades are declining and two of the three major food systems-oceans and rangelands-are already exploited at their limits. The world population will continue to grow dramatically and most of this population growth will occur in Developing Countries, which will not be rich enough to compete on the world market for food surplus and which, therefore, will, have to increase their harvests from agricultural land dramatically. And this increase has to be achieved under sustained conditions, with reduced inputs in agrochemicals, energy, water and manpower. Yield per acre has at least to be doubled. The most direct approach to an increase in food production, without an additional increase in input of resources, would be via reduction of losses with the help of resistant crop varieties. As crop loss is still in the range of 50% for the major food security crops such as rice and cassava, the potential of such an approach is enormous. Genetic engineering could, therefore, substantially contribute to the rescue of lost harvests via production of resistant varieties. It also could contribute to a second facet of food security, the improvement of food quality with regard to vitamins, micronutrients and essential amino acids. From our work at the ETH Zurich we will present the state of the art of projects with the food-security crops rice and cassava on pest-and disease resistance, supply of provitamin A, iron and protein, and reduction of toxic compounds.

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Effect of Histidine, Cysteine, Glutathione or Beef on Iron Absorption in Humans

Cited by 133 publications

References 17 publications

The relative validity of a computerized food frequency questionnaire for estimating intake of dietary iron and its absorption modifiers

The relative validity of a computerized food frequency questionnaire for estimating intake of dietary iron and its absorption modifiers

Influence of the Extent of Haemoglobin Hydrolysis on the Digestive Absorption of Haem Iron in the Rat. an in Vitro Study

Biotechnological Contributions to Food Secrurity with Cassava and Rice.

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