Measurement of the total daily dietary iron absorption by the extrinsic tag model

Layrisse, Miguel; Martínez-Torres, Carlos; González, M. A.

doi:10.1093/ajcn/27.2.152

Cited by 125 publications

(36 citation statements)

References 15 publications

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“…In our study, the maize contained 10.8 µmol phytate and the in vitro iron availability from the maize fortified with iron fumarate was 1.5 %. Table III shows some similarities with the Mendoza et al, study [29]. The in vitro available iron might have also been affected by calcium [8,30] that formed a part of the fortificants, as well as zinc, although zinc oxide has been observed to have no effect on iron absorption in vitro and in human [8, 9, 30.…”

Section: Total Iron and In Vitro Available Ironsupporting

confidence: 58%

“…Phytate compounds may have also accounted for the low iron bioavailability even after fortification of the cereal flours analyzed, as they all contain an appreciably high amount of these compounds. It has been observed that in addition of 5 or 10 mg of iron (ferric chloride) to a maize meal that contain no enhancers resulted into only about 0.1 mg increased amount of absorbed iron [29]. In our study, an addition of 5 mg iron fumarate to maize flour resulted into an increase of in vitro iron availability of about 0.086 mg per 100 g maize flour.…”

Section: Total Iron and In Vitro Available Ironmentioning

confidence: 41%

“…There was no ascorbic acid observed in the unfortified and fortified red sorghum, and this could also account for the low bioavailability of in vitro available iron. Vitamin A and β carotene have also been shown to have positive influence on iron absorption though the mode of action is complex and still under debate [12,13,15,16,29].…”

Section: Total Iron and In Vitro Available Ironmentioning

confidence: 99%

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Effect of phytate and iron-binding phenolics on the content and availability of iron and zinc in micronutrients fortified cereal flours

Towo¹,

Mgoba²,

Ndossi³

et al. 2011

African Journal of Food, Agriculture, Nutrition and Development

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Iron deficiency anaemia is highly prevalent in Tanzania-affecting predominantly children and women. Fortification of cereal flour with micro-nutrients is being carried out as a strategy for combating micro-nutrient deficiencies. Four different cereal flours were fortified with micro-nutrients and evaluated for total and bioavailable iron and zinc, iron binding polyphenolics, phytate content and ascorbic acid. The extractable total phenolics ranged from 1.3 (maize) to 19.4 (redsorghum) mg catechin equivalent (CE) g -1 . Catechols ranged from 1.1 (maize) to 11.7 (red-sorghum) mg CE g -1 . Red sorghum was the only flour that contained a high amount of galloyls (4.0 mg tannic acid equivalent (TAE) g -1 ). All samples contained high amounts of phytate (10.7 ± 1.0 µmol g -1 ). The average total iron was 42.26 ± 10.26 mg kg -1 in the unfortified and 52.67 ± 10.19 mg kg -1 in the fortified cereal flours and the average in vitro available iron was 1.03 ± 0.30 mg kg

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Section: Total Iron and In Vitro Available Ironsupporting

confidence: 58%

Section: Total Iron and In Vitro Available Ironmentioning

confidence: 41%

Section: Total Iron and In Vitro Available Ironmentioning

confidence: 99%

See 1 more Smart Citation

Effect of phytate and iron-binding phenolics on the content and availability of iron and zinc in micronutrients fortified cereal flours

Towo¹,

Mgoba²,

Ndossi³

et al. 2011

African Journal of Food, Agriculture, Nutrition and Development

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show abstract

“…However, the mean absorption ratio of the meal with ascorbic acid to that without was 3. 19 for the semisynthetic meal and only 1.67 for the standard meal, indicating that the enhancing effects of meat and ascorbic acid are not additive. A similar observation has been made with fish and ascorbic acid.…”

mentioning

confidence: 93%

Interaction of Vitamin C and Iron*

Lynch

Cook

1980

Annals of the New York Academy of Sciences

217

113

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“…A experiência seguiu o modelo proposto por Layrisse e col. 7 Os indivíduos amostrados foram orientados para chegarem, nos dias determinados para a pesquisa, em jejum e não consumirem qualquer alimento até 3 horas após a ingestão das refeições marcadas.…”

Section: Absorção De Ferrounclassified

Densidade do ferro biodisponível em uma dieta habitual no Estado de São Paulo

Szarfarc

1983

Rev. Saúde Pública

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O conhecimento do potencial de biodisponibilidade de ferro da dieta de uma população é imprescindível na implantação de um programa de fortificação com esse mineral. A quantificação da capacidade de absorção do ferro dietético foi efetuada em três refeições, habituais entre os paulistas: desjejum (pão, margarina, café com açúcar), almoço (arroz, feijão, carne e café com açúcar) e jantar (arroz, feijão, ovo frito, café com açúcar), servidas a 28 indivíduos adultos, de ambos os sexos, aparentemente sadios. As densidades do ferro biodisponível (dFeB) nas refeições estudadas foram: desjejum dFeB = 0,23; almoço dFeB = 0,73 e jantar dFeB = 0,28. Os valores encontrados, bastante inferiores aos adequados para suprir o requerimento de ferro da mulher, sugerem que a fortificação não é estratégia efetiva no controle da anemia ferropriva, quando aplicada às refeições de composição igual àquelas estudadas.

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Measurement of the total daily dietary iron absorption by the extrinsic tag model

Cited by 125 publications

References 15 publications

Effect of phytate and iron-binding phenolics on the content and availability of iron and zinc in micronutrients fortified cereal flours

Effect of phytate and iron-binding phenolics on the content and availability of iron and zinc in micronutrients fortified cereal flours

Interaction of Vitamin C and Iron*

Densidade do ferro biodisponível em uma dieta habitual no Estado de São Paulo

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