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      Iron absorption in raw and cooked bananas: a field study using stable isotopes in women

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          Abstract

          Background

          Banana is a staple food in many regions with high iron deficiency and may be a potential vehicle for iron fortification. However, iron absorption from bananas is not known.

          Objective

          The objective of this study was to evaluate total iron absorption from raw and cooked bananas.

          Design

          Thirty women (34.9±6.6 years) from rural Mexico were randomly assigned to one of two groups each consuming: 1) 480 g/day of raw banana for 6 days, or 2) 500 g/day of cooked banana for 4 days. Iron absorption was measured after extrinsically labeling with 2 mg of 58Fe and a reference dose of 6 mg 57Fe; analysis was done using ICP-MS.

          Results

          Iron content in cooked bananas was significantly higher than raw bananas (0.53 mg/100 g bananas vs. 0.33 mg/100 mg bananas, respectively) ( p<0.001). Percent iron absorption was significantly higher in raw bananas (49.3±21.3%) compared with cooked banana (33.9±16.2%) ( p=0.035). Total amount of iron absorbed from raw and cooked bananas was similar (0.77±0.33 mg vs. 0.86±0.41 mg, respectively).

          Conclusion

          Total amount of absorbed iron is similar between cooked and raw bananas. The banana matrix does not affect iron absorption and is therefore a potential effective target for genetic modification for iron biofortification.

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          Most cited references35

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          Colorimetric determination of phytate in unpurified extracts of seeds and the products of their processing.

          The addition of orthophosphate (up to 20 micrograms/ml of phosphorus) and chlorogenic acid (up to 50 micrograms/ml) does not impair the colorimetric assay of phytate based on the decoloration of Fe3+-sulfosalicylate complex (M. Latta, and M. Eskin (1980) J. Agric. Food Chem. 28, 1313-1315). Phytate was determined in 14 samples of seed meal and protein isolates containing inorganic phosphate and chlorogenic acid. There was no difference between the results of the analysis using crude extracts and those using purified extracts. It is therefore possible to avoid the preliminary purification of extracts as in the original method, thereby simplifying and accelerating the phytate assay to a considerable extent.
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            Obesity: preventing and managing the global epidemic

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              Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate.

              The dose-dependent inhibitory effect of sodium phytate on iron absorption was studied in man by serving wheat rolls containing no phytates and rolls to which various amounts (seven dose levels between 2 and 250 mg expressed as phytate phosphorus) were added just before serving. Fe in the two kinds of rolls was labeled with two radioisotopes of Fe (55Fe, 59Fe) and the rolls were served on alternate days. The inhibition of Fe absorption was strongly related to the amount of phytate added; 2 mg inhibited absorption by 18%, (p less than 0.001), 25 mg by 64% (p less than 0.001), and 250 mg by 82% (p less than 0.001). The addition of ascorbic acid significantly counteracted the inhibition whereas the corresponding effect of meat was less well defined and only seen at the highest phytate level. The marked inhibition of Fe absorption by phytates and the significant counteracting effect of ascorbic acid have wide nutritional implications.
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                Author and article information

                Journal
                Food Nutr Res
                Food Nutr Res
                FNR
                Food & Nutrition Research
                Co-Action Publishing
                1654-6628
                1654-661X
                05 February 2015
                2015
                : 59
                : 10.3402/fnr.v59.25976
                Affiliations
                [1 ]School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México
                [2 ]HarvestPlus, c/o International Food Policy Research Institute, Washington, DC, USA
                [3 ]Children's Nutrition Research Center Department of Pediatrics, Baylor College of Medicine, Houston, USA
                [4 ]Centre for Tropical Crops and Biocommodities, Science and Engineering Faculty, Queensland University of Technology, Brisbane, Australia
                Author notes
                [* ] Olga P. García, Facultad de Ciencias Naturales, Universidad Autonoma de Querétaro, Av de la Ciencia S/N, Juriquilla, CP 76230, Querétaro, México. Email: olga.garcia@ 123456uaq.mx ; opgarciao@ 123456yahoo.com.mx

                Responsible Editor: Seppo Salminen, University of Turku, Finland.

                Article
                25976
                10.3402/fnr.v59.25976
                4320136
                25660254
                8b3af2c3-2b23-4eef-bc83-4fc58d29c89d
                © 2015 Olga P. García et al.

                This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                : 09 October 2014
                : 24 November 2014
                : 15 December 2014
                Categories
                Original Article

                Nutrition & Dietetics
                iron absorption,bananas,iron deficiency
                Nutrition & Dietetics
                iron absorption, bananas, iron deficiency

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