Effect of various calcium salts on non-heme iron bioavailability in fasted women of childbearing age

Candia, Valeria; Ríos-Castillo, Israel; Carrera-Gil, Frank; Vizcarra, Berta; Olivares, Manuel; Chaniotakis, Sotiris; Pizarro, Fernando

doi:10.1016/j.jtemb.2018.04.029

Cited by 13 publications

(10 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Krupa-Kozak et al added buckwheat flour to gluten-free bread in order to enrich it with minerals, but the values obtained by them are twice lower than in the present study [20]. In addition to enriching bread with natural additives, synthetic organic and non-organic substances, which are the carriers of minerals such as lactates, sulfates, gluconates, and carbonates [19,21,22], are also used to enrich it. The use of iron pyrophosphate and iron glycinate increases the bioavailability of iron and does not cause significant sensory changes in the product [10,23].…”

Section: Discussionmentioning

confidence: 62%

See 1 more Smart Citation

Comparison of the In Vitro Bioavailability of Selected Minerals from Gluten-Free Breads Enriched with Grains and Synthetic Organic and Non-Organic Compounds

Rogaska¹,

Reguła²,

Suliburska³

et al. 2021

Molecules

View full text Add to dashboard Cite

Introduction: Despite the constant efforts of scientists to improve the texture, sensory properties, and nutritional value of gluten-free bread, obtaining high bioavailability of minerals is still a huge challenge. Gluten-free bakery products are characterized by a low bioavailability of minerals. The aim of this study was to design gluten-free bread with high bioavailability of minerals commonly found in deficiencies in people struggling with gluten intolerance. Material and methods: The material consisted of gluten-free breads designed to obtain the highest possible content of minerals in the bread while maintaining a good structure and taste. Results: Higher contents of all the analyzed minerals were obtained in breads with natural and synthetic additives, both in rice and buckwheat bread, compared to basic bread. There was also a higher content of the analyzed minerals in buckwheat bread in comparison to rice bread for each type of additive. Higher bioavailability of iron, copper, calcium, and magnesium was noted in rice bread, while the bioavailability of zinc was higher in buckwheat bread. Conclusion: The additives used increased the bioavailability of the analyzed minerals from the gluten-free breads. The use of various variants of flour (rice, buckwheat) influenced the bioavailability of iron, zinc, copper, calcium, and magnesium. The release of minerals from gluten-free bread depends on the element and added components (seeds or synthetic additives).

show abstract

Section: Discussionmentioning

confidence: 62%

“…Research indicates that the bioavailability of calcium may also be affected by the form of calcium occurrence. Candia et al have shown that calcium citrate can inhibit iron absorption in fasting people [21]. The most common calcium compounds added to foods are carbonate and citrate [19,22].…”

Section: Discussionmentioning

confidence: 99%

Comparison of the In Vitro Bioavailability of Selected Minerals from Gluten-Free Breads Enriched with Grains and Synthetic Organic and Non-Organic Compounds

Rogaska¹,

Reguła²,

Suliburska³

et al. 2021

Molecules

View full text Add to dashboard Cite

show abstract

“…Efek inhibitor untuk kalsium terlihat jika mengonsumsi dosis lebih dari 300 mg kalsium perhari. Konsumsi kalsium sebanyak 937 mg perhari menyebabkan zat besi yang dapat diserap sebesar 0,4 mg. (38) Berbeda dengan kalsium sitrat dan kalsium karbonat yang sebanyak 300 mg atau 600 mg tidak akan memberikan efek penurunan pada suplementasi besi-sulfat yang mengandung 37 mg atau 18 mg zat besi tanpa disertai makanan. Namun jika disertai dengan makanan seperti hamburger, ketiga senyawa tersebut akan memberikan efek penghambat zat besi.…”

Section: Pengaruh Kalsium Terhadap Kadar Hemoglobinunclassified

Peran Kalsium dan Vitamin C dalam Absorpsi Zat Besi dan Kaitannya dengan Kadar Hemoglobin Ibu Hamil: Sebuah Tinjauan Sistematis

Rieny

Nugraheni

Kartini

2021

MKMI

View full text Add to dashboard Cite

Latar belakang: Kadar hemoglobin rendah menyebabkan anemia dalam kehamilan. Faktor yang mempengaruhi kadar hemoglobin adalah zat besi, vitamin C sebagai enhancer besi, dan kalsium sebagai inhibitor besi. Tujuan penelitian ini adalah untuk mengetahui pengaruh asupan besi, kalsium, dan vitamin C terhadap kadar hemoglobin ibu hamil.Metode: Penelitian ini menggunakan pendekatan tinjauan sistematis dengan metode PRISMA. Pencarian literatur menggunakan database elektronik yaitu SCOPUS, PubMed, dan Garuda dengan kata kunci: asupan besi, kalsium, vitamin C, kadar hemoglobin, ibu hamil. Pembatasan ditetapkan pada artikel: artikel asli dari sumber utama dengan teks penuh, diterbitkan sepuluh tahun terakhir, berbahasa Indonesia dan/atau Inggris. Variabel dalam artikel: pengaruh asupan besi, kalsium dan artikel terhadap kadar hemoglobin. Dari 663 artikel yang ditemukan, didapatkan 15 artikel yang memenuhi kriteria dan selanjutnya diidentifikasi. Hasil: Asupan zat besi meningkatkan kadar hemoglobin ibu hamil. Selain zat besi, vitamin C juga membantu meningkatkan kadar hemoglobin ibu hamil. Hal ini dikarenakan vitamin C merupakan faktor pendukung penyerapan zat besi. Asupan zat besi yang dikonsumsi bersama vitamin C lebih efektif dalam meningkatkan kadar hemoglobin. Sedangkan, kalsium merupakan faktor penghambat penyerapan zat besi, sehingga kalsium menurunkan jumlah kadar hemoglobin pada ibu hamil.Simpulan: Asupan zat besi, kalsium dan vitamin C memberikan pengaruh yang cukup signifikan pada kadar hemoglobin ibu hamil.Kata kunci: zat besi; kalsium; vitamin C; hemoglobin ABSTRACTTitle: Effect of Iron Intake, Calcium, and Vitamin C on Pregnant Women’s Hemoglobin Levels: Systematic ReviewBackground: Low hemoglobin levels cause anemia in pregnancy. Factors that affect hemoglobin levels are iron, vitamin C as an iron enhancer, and calcium as an iron inhibitor. This study aims to determine the effect of iron intake, calcium, and vitamin C on the hemoglobin levels of pregnant women.Method: This study uses a systematic review approach with the PRISMA method. A literatur search using electronic databases namely, SCOPUS, PubMed, and Garuda with the following keywords: iron intake, calcium, vitamin C, hemoglobin levels, pregnant women. Search limits included: original and full text articles from primary sources, published in the last ten years, Indonesian and/or English language. Variables in the articles: effect of iron intake, calcium, and vitamin C on hemoglobin levels. From 663 articles that founded, 15 articles were obtained fulfilling the criteria and then were identified.Result: Iron intake increases hemoglobin levels in pregnant women. In addition to iron, vitamin C also helps to increase the hemoglobin levels of pregnant women. This is because vitamin C is a supporting factor for iron absorption. Iron intake consumed with vitamin C is more effective in increasing hemoglobin levels. Meanwhile, calcium is a factor inhibiting the absorption of iron, so calcium lowers hemoglobin levels in pregnant women.Conclusion: Iron intake, calcium, and vitamin C has a significant influence on the hemoglobin levels of pregnant women.Keywords: iron; calcium; vitamin C; hemoglobin

show abstract

“…Entre los métodos disponibles para evaluar la biodisponibilidad de minerales, la medición de isótopos estables en humanos es la metodología de elección 19,20 . Sin embargo, el alto costo que implica llevarla a cabo limita mucho su uso.…”

Section: Métodosunclassified

Bioaccesibilidad de minerales en alimentos elaborados con premezclas comerciales libres de gluten

Binaghi¹,

Dyner²,

López³

2019

Rev Esp Nutr Hum Diet

View full text Add to dashboard Cite

Introducción: En Argentina la enfermedad celíaca tiene una prevalencia de 1% a 2%. El único tratamiento efectivo para esta patología es una dieta permanente libre de gluten. La misma puede conducir a posibles deficiencias de algunos nutrientes. El objetivo del presente trabajo fue determinar la bioaccesibilidad de hierro, calcio y zinc, en alimentos libres de gluten elaborados con premezclas comerciales disponibles en el mercado argentino. Material y Métodos:Se analizaron 12 alimentos elaborados con 9 premezclas diferentes. Se analizaron productos de repostería (budín y bizcochuelo), panes y pizzas. Se determinó el contenido total de hierro, calcio y zinc por espectrometría de absorción atómica y la dializabilidad (D%) por un método in vitro que simula las condiciones gastrointestinales. El aporte potencial (AP) se calculó en base al contenido total cada mineral y su dializabilidad. Como el AP representa el mineral disponible para la absorción, se comparó con los valores de requerimientos mínimos (R).Resultados: El contenido de hierro en las muestras varió entre 0,4-2,5mg/100g; el de calcio entre 22-167mg/100g y el de zinc 0,13-1,93mg/100g. En el caso de la D% se obtuvieron los siguientes valores: D%Fe: 11,8-20,1%; D%Ca: 15,6-28,9% y D%Zn: 8,1-15,7%. Respecto al porcentaje de cobertura de los requerimientos diarios con una porción de los alimentos estudiados se observó que hay una gran variación dependiendo del alimento y del grupo etario estudiado. Conclusiones:El contenido y la cantidad de minerales disponibles de los alimentos libres de gluten analizados son relativamente bajos.Introduction: Celiac disease has prevalence between 1% and 2% in Argentina. The only effective treatment for this pathology is a permanent gluten-free diet. This can lead to possible nutrient deficiencies. The objective of the present work was to determine the bioaccessibility of iron, calcium and zinc, in gluten-free foods prepared with commercial premixes available in the Argentinean market.Material and Methods: 12 foods prepared with 9 different premixes were analyzed: Pastry products (pudding and cake), breads and pizzas were analyzed. The total content of iron, calcium and zinc was determined by atomic absorption spectrometry and dialyzability (D%) by an in vitro method that simulates gastrointestinal conditions. The potential contribution (PA) was calculated based on its total content and dialyzability. Since the PA represents the mineral available for absorption, this data was compared with the minimum requirement (R) values. Results:The iron content in the samples varied between 0.4-2.5mg/100g; calcium between 22-167mg/100g and zinc 0.13-1.93mg/100g. In the case of D%, the following values were obtained: . Regarding the percentage of coverage of the daily requirements with a portion of the foods studied, we could observe that there was a great variation depending on the food and the age group studied. Conclusions:The content and amount of minerals available from the gluten-free foods analyzed are relatively low. Celiac Disease;D...

show abstract

Effect of various calcium salts on non-heme iron bioavailability in fasted women of childbearing age

Cited by 13 publications

References 26 publications

Comparison of the In Vitro Bioavailability of Selected Minerals from Gluten-Free Breads Enriched with Grains and Synthetic Organic and Non-Organic Compounds

Comparison of the In Vitro Bioavailability of Selected Minerals from Gluten-Free Breads Enriched with Grains and Synthetic Organic and Non-Organic Compounds

Peran Kalsium dan Vitamin C dalam Absorpsi Zat Besi dan Kaitannya dengan Kadar Hemoglobin Ibu Hamil: Sebuah Tinjauan Sistematis

Bioaccesibilidad de minerales en alimentos elaborados con premezclas comerciales libres de gluten

Contact Info

Product

Resources

About