Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model

Doumani, Nour; Séverin, Isabelle; Dahbi, Laurence; Bou-Maroun, Elias; Tueni, Maya; Sok, Nicolas; Chagnon, Marie‐Christine; Maalouly, Jacqueline; Cayot, Philippe

doi:10.3390/foods9040474

Cited by 11 publications

(12 citation statements)

References 62 publications

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“…The addition of acid substances, processing, and biofortification of legumes are in the spotlight as potential strategies that could improve iron bioavailability and absorption, to transform these often forgotten and little consumed seeds [138,139]. The addition of lemon juice to hummus has, by far, greatly increased Caco2 iron absorption rates compared to cooked chickpeas alone [140].…”

Section: Nutritional Resources For Iron Managementmentioning

confidence: 99%

Iron-Enriched Nutritional Supplements for the 2030 Pharmacy Shelves

et al. 2021

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Iron deficiency (ID) affects people of all ages in many countries. Due to intestinal blood loss and reduced iron absorption, ID is a threat to IBD patients, women, and children the most. Current therapies can efficiently recover normal serum transferrin saturation and hemoglobin concentration but may cause several side effects, including intestinal inflammation. ID patients may benefit from innovative nutritional supplements that may satisfy iron needs without side effects. There is a growing interest in new iron-rich superfoods, like algae and mushrooms, which combine antioxidant and anti-inflammatory properties with iron richness.

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Section: Nutritional Resources For Iron Managementmentioning

confidence: 99%

Iron-Enriched Nutritional Supplements for the 2030 Pharmacy Shelves

et al. 2021

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“…To evaluate if women properly prepare chickpea and hummus, we have considered the processing and formulation steps that have been proved in the literature (18,24,25,27) to improve iron bioaccessibility and bioavailability from chickpea and hummus, respectively. Regarding chickpea, three steps were considered: soaking chickpea, cooking chickpea with a pressure cook, and decortication of chickpea.…”

Section: Proper Chickpea and Hummus Preparationmentioning

confidence: 99%

“…One study showed that the decortication of chickpea reduced antinutrients and improved the bioavailability of iron (26). Regarding iron bioavailability from hummus, a recent study by Doumani and coworker (27) has shown that among all the steps for hummus preparation (soaking, bicarbonate addition, cooking, decortication of chickpea, lemon juice tahini, and garlic addition), only pressure cooking of chickpea, lemon juice, and tahini had a significant influence on its iron bioavailability. While pressure cooking and lemon juice addition were positively correlated with iron bioavailability, tahini addition was negatively correlated (27).…”

mentioning

confidence: 99%

“…Regarding iron bioavailability from hummus, a recent study by Doumani and coworker (27) has shown that among all the steps for hummus preparation (soaking, bicarbonate addition, cooking, decortication of chickpea, lemon juice tahini, and garlic addition), only pressure cooking of chickpea, lemon juice, and tahini had a significant influence on its iron bioavailability. While pressure cooking and lemon juice addition were positively correlated with iron bioavailability, tahini addition was negatively correlated (27). On the other hand, some factors are exogenous to the food as they come from other items consumed concomitantly within the same meal (28,29) and their interaction could be improved by making appropriate food combinations such as eating iron-rich food with vitamin-C-rich juices and avoiding polyphenol-rich food such as coffee.…”

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confidence: 99%

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Iron intake among Lebanese women: sociodemographic factors, iron-rich dietary patterns, and preparation of hummus, a Mediterranean dish

Doumani

Maalouly

Bou-Maroun

et al. 2021

Food & Nutrition Research

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Background: Plant-based foods such as hummus are alternative to animal protein, and when properly prepared, they help to alleviate nutritional iron deficiency that leads to anemia, a global health problem. Objective: The objective was to assess iron intake among Lebanese women and related participant's characteristics, discern iron-rich dietary patterns, evaluate their association with nutrients intake and participant's sociodemographic characteristics, and identify the women preparing hummus traditionally and properly for an enhanced iron bioavailability. Design: A cross-sectional study of 400 Lebanese women (18-74 years old) was conducted in Lebanon. Data from a questionnaire, including sociodemographic and health characteristics, dietary intake, and hummus preparation and consumption, were collected. Dietary data were obtained by a food frequency questionnaire and a 24-h recall. Dietary patterns were identified by principal component analysis. Linear regression and binomial logistic regression models were used to explore the association between the intake of dietary iron, its patterns, and the participants' characteristics. Results: About 60% of the women had iron intake deficiency, especially with lower income (odds ratio [OR] = 1.88, 95% confidence interval [CI]: 1.107, 3.194). Four iron-rich dietary patterns were identified: legumes; organ/lunch meat and chicken; canned fish; and beef and hummus. The factor scores of the latter were positively correlated with protein, vitamin C, iron, folate, vitamin B12, and vitamin A with r = 0.195 and P < 0.01 for all. No significant difference was shown among the women's sociodemographic characteristics for the consumption of the hummus-related pattern. Only 9.2 and 22.7% of the women considered proper preparation of chickpea and hummus, respectively, which significantly (P < 0.05) correlated with older women (66.7%). Discussion & Conclusion: The majority of the Lebanese women still have iron intake deficiency and the minority reported proper preparation of hummus. Intervention programs spreading awareness among Lebanese women are needed for encouraging adequate iron intake and considering proper steps to improve iron bioavailability from plant-based food.

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“…In humans, the scarcity of mineral elements such as iron and zinc has been a difficult problem to solve [ 30 , 31 ]. The bioavailability of minerals in plants and plant products is inhibited by phytic acid [ 32 , 33 , 34 ], a derivative of inositol with six phosphate groups [ 35 , 36 ].…”

Section: Introductionmentioning

confidence: 99%

Nutritional Properties of Larval Epidermis and Meat of the Edible Insect Clanis bilineata tsingtauica (Lepidoptera: Sphingidae)

Jing

et al. 2021

Foods

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Insects represent a sustainable, protein-rich food source widely consumed in Asia, Africa, and South America. Eating Clanis bilineata tsingtauica Mell is common in the eastern part of China. A comparative characterization of nutrients in the meat and epidermis of C. bilineata tsingtauica was performed in this study. The results showed this insect to be high in nutrients, particularly in the epidermis where protein total was 71.82%. Sixteen different amino acids were quantified in C. bilineata tsingtauica, and the ratio of essential to nonessential amino acids in the epidermis and meat was 68.14% and 59.27%, respectively. The amino acid composition of C. bilineata tsingtauica is balanced, representing a high-quality protein source. Eight minerals were quantified in C. bilineata tsingtauica, including four macro and four trace elements. Fe in the epidermis and Zn in the meat were abundant at 163.82 and 299.31 μg/g DW, respectively. The presence of phytic acid impacted the absorption of mineral elements in food. We also detected phytic acid in C. bilineata tsingtauica. The molar ratio of phytic acid to zinc (PA/Zn) in C. bilineata tsingtauica was very low (3.28) compared to Glycine max and Cryptotympana atrata, which indicated that mineral utilization was high. In conclusion, this study confirms that C. bilineata tsingtauica is a highly nutritious food source for human consumption, and the results provide a basis for further consumption and industrialization of this edible insect.

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Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model

Cited by 11 publications

References 62 publications

Iron-Enriched Nutritional Supplements for the 2030 Pharmacy Shelves

Iron-Enriched Nutritional Supplements for the 2030 Pharmacy Shelves

Iron intake among Lebanese women: sociodemographic factors, iron-rich dietary patterns, and preparation of hummus, a Mediterranean dish

Nutritional Properties of Larval Epidermis and Meat of the Edible Insect Clanis bilineata tsingtauica (Lepidoptera: Sphingidae)

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