Intake of Maillard reaction products reduces iron bioavailability in male adolescents

Abstract

The effects of diets with different Maillard reaction products (MRPs) content on biological iron utilization were compared using in vitro/in vivo assays. Diets were rich (brown diet, BD) or poor (white diet) in MRP. In vitro studies included iron solubility after in vitro digestion of diets and iron transport across Caco-2 cells. In the human assay 18 healthy adolescent males (11-14 years) participated in a 2-wk randomized two-period crossover trial. Subjects collected urine and faeces on the last 3 days of each dietary period, and fasting blood samples were obtained after periods. In vitro dietary iron availability was significantly lower with the BD than the white diet (9.52 and 12.92%, respectively), as a consequence of the lower iron solubility after the in vitro digestion, but not as a result of decreased transport of the remaining soluble iron. The BD consumption increased iron fecal excretion ( approximately 1.4-fold) and significantly decreased its bioavailability ( approximately 2.7-fold), mainly due to the effects found at digestive level. Serum biochemical parameters related to iron metabolism remained unaltered. It is concluded the presence of MRP in the diet negatively affects iron bioavailability. As iron deficiency may be related to learning impairment and to reductions of cognitive and physical functions, possible long-term effects of excessive MRP intake during adolescence warrant attention.

Advanced glycation End-products (AGEs): an emerging concern for processed food industries

“…The bioavailability of the partially degraded HMW AGEs will depend on the size of the associated peptide, type of diet, gut environment, and duration of their presence in the gut. Heat-induced changes in proteins can decrease their susceptibility to degradation by gastrointestinal enzymes, and protein and mineral bioavailability have been shown to be influenced negatively by a heat-treated diet (DelgadoAndrade et al 2011;Garcia et al 2009;Seiquer et al 2006). Oral bioavailability is thought to be low (10 %), secondary to poor absorption from the gastrointestinal tract, as AGE cross link formation is resistant to enzymatic or chemical hydrolysis (Koschinsky et al 1997).…”

Maillard Reaction Products in Processed Food: Pros and Cons

“…The bioavailability of minerals can also be affected by MRPs, since these compounds are able to chelate minerals interfiring, therefore, with their solubility (Delgado-Andrade et al, 2011). The effects of diets with different Maillard reaction products contents on iron biological utilization showed that significant decrease on dietary iron availability occurred when diets rich in MRP were consumed (García et al, 2009a). It was also observed a negative influence on dietary phosphorus absorption in male adolescents exposed to a rich-MRPs diet, as a result of an increased phosphorus fecal excretion concomitant to a decrease in its apparent absorption (Delgado-Andrade et al, 2011).…”

Do bread-crust-derived Maillard reaction products affect the retention and tissue distribution of trace elements?

“…Iron accumulated in some organs, but the production of haemoglobin Effects derived from the presence of MRPs on iron, copper and zinc availability have been shown in vitro [11][12][13] and in vivo [10,14]. In the case of in vitro experiments, iron is one of the minerals most affected by the presence of MRPs, since most of them possess iron-chelating properties, especially the high molecular weight fractions.…”