The absorption of iron from whole diets: a systematic review

Collings, Rachel; Harvey, Linda J.; Hooper, Lee; Hurst, Rachel; Brown, Tracey; Ansett, Jennifer; King, Maria D.; Fairweather‐Tait, Susan J.

doi:10.3945/ajcn.112.050609

Cited by 140 publications

(132 citation statements)

References 28 publications

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“…This result is consistent with previous studies suggesting whole blood metal levels may be a better exposure biomarker than plasma or serum metal levels (Costa and Aschner, 2014; Spahr et al, 1996), especially when exposure is relatively low. This is probably because the majority of Fe in the body (~ 80%) is bound to hemoglobin in red blood cells (RBC) and only a fraction is found in plasma (Collings et al, 2013). In addition, the finding of comparable plasma Fe levels may suggest that the body is able to regulate Fe overload.…”

Section: Discussionmentioning

confidence: 99%

Association of neurobehavioral performance with R2* in the caudate nucleus of asymptomatic welders

et al. 2017

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Welding has been associated with neurobehavioral disorders. Welding fumes contain several metals including copper (Cu), manganese (Mn), and iron (Fe) that may interact to influence welding-related neuro-toxicity. Although welding-related airborne Fe levels are about ten-fold higher than Mn, previous studies have focused on Mn and its accumulation in the basal ganglia. This study examined differences in the apparent transverse relaxation rates [R2* (1/T2*), estimate of Fe accumulation] in the basal ganglia (caudate nucleus, putamen, and globus pallidus) between welders and controls, and the dose-response relationship between estimated Fe exposure and R2* values. Occupational questionnaires estimated recent and lifetime Fe exposure, and blood Fe levels and brain MRI were obtained. Complete exposure and MRI R2* and R1 (1/T1: measure to estimate Mn accumulation) data from 42 subjects with welding exposure and 29 controls were analyzed. Welders had significantly greater exposure metrics and higher whole blood Fe levels compared to controls. R2* in the caudate nucleus was significantly higher in welders after controlling for age, body mass index, respirator use, caudate R1, and blood metals of Cu and Mn, whereas there was no difference in R1 values in the basal ganglia between groups. The R2* in the caudate nucleus was positively correlated with whole blood Fe concentration. The present study provides the first evidence of higher R2* in the caudate nucleus of welders, which is suggestive of increased Fe accumulation in this area. Further studies are needed to replicate the findings and determine the neurobehavioral relevance.

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Section: Discussionmentioning

confidence: 99%

Association of neurobehavioral performance with R2* in the caudate nucleus of asymptomatic welders

et al. 2017

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“…In a study conducted in Egypt to reduce phytate content, the phytate was significantly reduced from 23.59 to 32.40% and 24.92 to 35.27% for soaking and germination treatments, respectively (Afify et al, 2011). However, absorption of mineral elements from diets is likely to be higher with an enhancer when compared with lowbioavailability diets (Collings et al, 2013). Phytic acid inhibits iron absorption in a dose-dependent manner above a molar ratio of phytate to iron of 1:7 (Hurrell, 1992).…”

Section: Introductionmentioning

confidence: 99%

Effect of cooking on tannin and phytate content in different bean (Phaseolus vulgaris) varieties grown in Tanzania

Mamiro¹,

Mwanri²,

Mongi³

et al. 2017

Afr. J. Biotechnol.

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Phytates and tannins are present in varying proportions in legume based foods. Investigation on the effect of cooking on tannins and phytates was carried out on thirty eight raw and cooked bean (Phaseolus vulgaris) varieties. Tannins were assayed by vanillin-hydrochloric acid method, while phytates were determined by a method developed by Haugh and Lantzsch. There was a very high significant difference (P≤0.00001) in the tannin concentrations between the raw and cooked bean samples. The mean tannin content for the raw and cooked samples was 1.168±0.81 and 0.563±0.503%CE, respectively. Reduction of tannins after cooking ranged from 20%CE in M'mafutala to 81%CE in GLP 2 with an average reduction of 56.3%CE. Equally, there was a very high significant difference (P≤0.0001) in the phytate concentrations between the raw and cooked bean samples. The mean phytate content for the raw and cooked samples were 0.0219±002 and 0.0122±003 µg/mL, respectively. Cooking reduced the anti-nutritional factors significantly (p≤0.0001). The extent of antinutritional factors reduction varied between bean varieties. Cooking is therefore important for mineral absorption during digestion process in humans as it makes the minerals less bound and hence physiologically available.

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“…This modification enabled us to determine the sensitivity of the method at different concentrations by plotting a standard curve and also to have a more tangible evaluation of iron bioavailability of the tested material. The range of reported non-heme iron bioavailability is very wide, from 0.7% to 22.9% (18). We found that the amount of iron in Sangak bread is relatively small but its bioavailability is rather high, ~8%.…”

Section: Discussionmentioning

confidence: 79%

Evaluation of Iron Bioavailability in Caco-2 cell Culture Model: Modification of the Original Method

Nikooyeh¹,

Neyestani²

2016

Nutr Food Sci Res

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A B S T R A C T Background and Objectives:In the original in vitro method for evaluation of iron bioavailability using caco-2 cell model, ferritin formation by cells is considered as a functional indicator of both absorption and utilization of iron. However, as iron is measured in the tested material and then ferritin concentration is measured in caco-2 cell lysate, it is almost impossible to have a concrete measure of iron bioavailability because the percent of absorbable iron cannot be calculated by the concentration of iron in caco-2 cell lysate. To overcome this problem, the original method was modified by using ferrous sulfate tablet as a standard and also including blank well in the cell culture plate to subtract the baseline ferritin concentration from the ferritin concentration of other wells. Materials and Methods:To evaluate iron bioavailability in this model, one kind of Iranian traditional breads (Sangak) was used. Standard curve was plotted using iron concentration and ferritin/protein ratio in the X and Y axes, respectively. Results:The standard curve showed a linear equation: Ferritin (ng)/protein (mg) = (5.96 × bread Fe)+ 11.55, R 2 =0.989. Using this equation, the bioavailability of iron from the tested bread was 79.76 ± 11.5% of ferrous sulfate. Considering that the reported iron bioavailability from ferrous sulfate is about 10%, bioavailability of iron from the bread could be regarded 8%. Conclusions:This data can be potentially usable to adjust the amount of absorbable iron in the target population for fortification programs.

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The absorption of iron from whole diets: a systematic review

Cited by 140 publications

References 28 publications

Association of neurobehavioral performance with R2* in the caudate nucleus of asymptomatic welders

Association of neurobehavioral performance with R2* in the caudate nucleus of asymptomatic welders

Effect of cooking on tannin and phytate content in different bean (Phaseolus vulgaris) varieties grown in Tanzania

Evaluation of Iron Bioavailability in Caco-2 cell Culture Model: Modification of the Original Method

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