Original Research Communications: General: MineralsIron absorption in man: ascorbic acid and dose-dependent inhibition by phytate
ABSTRACT
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.
References (0)
Cited by (497)
Recent advances in the formulation strategy to improve iron bioavailability: A review
2024, Journal of Drug Delivery Science and TechnologyIron deficiency anaemia (IDA) is a serious global health risk. Conventional oral iron preparations often contain ferrous salts, which have low bioavailability (10–15%) and need frequent doses, which might cause gastrointestinal (GI) distress and prompt a patient to stop taking the medication. Formulation approaches, route of administration and chemical state of iron play a key role in determining the bioavailability and toxicity of iron preparations. Recent formulation strategies like liposome, inorganic nanomaterials, hydrogel, etc., appear to be safe and productive alternatives to improve iron bioavailability because of their unique abilities to overcome pharmaceutical and biological barriers. In this review, we discuss factors affecting iron bioavailability and the formulation approaches being investigated to yield better outcomes than traditional iron supplements. Additionally, we discussed the oral route of administration and the challenges related to each delivery platform to help formulation developers select an appropriate delivery vehicle to combat iron deficiency health issues.
Combinatorial effect of heat processing and phytic acid on mineral bioavailability in rice grain
2023, Food Chemistry AdvancesBrown rice is superior to milled rice in terms of bioactive compounds and minerals but also has phytic acid (PA) that may reduce the bioavailability of minerals. Further, various household cooking methods of rice also change the starch matrix, affecting mineral availability. The effect of PA and heat processing methods on Fe and Zn bioavailability from milled rice grain was investigated. Rice with contrasting PA was analyzed for Fe and Zn bioavailability in milled and cooked rice. The genotype Khira, with the lowest PA (2.0 g kg−1), exhibited high Fe and Zn bioavailability, while Phalguni, with the highest PA (11.2 g kg−1), showed low Fe and Zn bioavailability. The PA had a significant negative correlation with Fe and Zn bioavailability. Among three common household cooking methods used (pressure cooking, microwave-assisted cooking and boiling), pressure cooking exerted more remarkable effects on mineral bioavailability than other two methods. Screening rice genotypes for low PA and high Fe, Zn bioavailability can solve the problem of micronutrient malnutrition in countries where people depend on rice as the main staple food. The selection of appropriate cooking methods is also helps to enhance mineral bioavailability.
Effects of low phytate soymilk intake on calcium, iron and zinc status in male Sprague-Dawley rats
2023, Journal of Functional FoodsTo compare effects of low phytate soymilk and regular soymilk consumption on the long-term mineral status in the body via rodent models. Male Sprague Dawley rats were randomly divided into control (CON), soymilk (SM) and low phytate soymilk group (LPSM), with 28 days’ intervention. Compared to CON, serum Ca, hemoglobin and transferrin, femur Zn level from both SM and LPSM group were elevated, while serum Fe, RDW and Zn from SM group were decreased. Serum and liver Zn level from LPSM group was significantly higher compared to SM group. In comparison with CON and SM, Ca level in the femur and liver, bone mineral density of cortical and trabecular bone from LPSM were increased. LPSM was capable of improving bone quality, maintaining circulating Fe and Zn levels, and liver Fe storage compared to SM group. Further studies on human subjects are required to explore low phytate soymilk consumption on Ca, Fe and Zn status.
Assessment of nutritional values, phytochemical content, and antioxidant properties of Shallot (Allium ascalonicum L.) leaf and bulb
2023, Measurement: FoodNatural herbs and spices have gained tremendous recognition as sources of bioactive substances, which include antioxidants. Shallot spice is a medicinal plant, an exceptional candidate for the health-oriented strategy required for the creation of foods with functional properties and remarkable therapeutic effects. This study comparatively assessed the nutritional values, phytochemicals, and in vitro antioxidant properties of shallot (Allium ascalonicum L.) bulbs and leaves. Portions of the shallot bulb (SB), leaves (SL), and whole shallot (WS) were processed separately into flours, and their nutritive values (proximate, mineral, and phytochemicals compositions), total phenol and flavonoid contents were investigated. The in vitro antioxidant properties (Ferric reducing antioxidant potential, ABTS•, DPPH, OH• radical scavenging activities) were also assessed using standard methods. The SL exhibited the highest ash (15.00 g/100 g), crude fiber (16.33 g/100 g), and protein (12.54 g/100 g) contents; the SB exhibited the highest moisture 94.60 g/100 g) and carbohydrate (71.76 g/100 g) contents, and energy value (369.83 Kcal/100 g), while WS exhibited the highest fat (7.70 g/100 g) content (p<0.05). SL also exhibited the highest mineral contents (Ca, Mg, K, Na, Fe, and Zn), followed by WS. The mineral to mineral ratios for all shallot samples are within safe and acceptable values. The phytochemical contents investigated were all present in reasonable amounts, and the phytate and oxalate mineral molar ratios revealed the high bioavailability of the minerals upon consumption. The WS exhibited the highest total phenol (17.98 mg GAE/g), flavonoid contents (3.40 mg RE/g), and antioxidant properties at the different concentrations under investigation. Results revealed various parts of shallot are important in human nutrition to ameliorate macro and micronutrient deficiency; however, the WS exhibited excellent antioxidant properties and free radicals scavenging abilities.
Nutritional issues and dietary levers during gradual meat reduction – A sequential diet optimization study to achieve progressively healthier diets
2022, Clinical NutritionReducing meat consumption is a current trend and a strong prospect for the future in Western countries, but its dietary modalities and nutrient challenges remain poorly documented. Using diet optimization under a broad set of constraints, we tried to identify a sequential meat reduction transition and analyze its nutrient issues and dietary levers.
Based on the consumption of French adults (INCA3, n = 1 125, 18–64 years old), we modeled a transition towards a nutritionally adequate healthy dietary pattern under the constraint of a gradual reduction in meat consumption in successive 10% steps. Using a multi-criteria optimization procedure, the diet modeled at each meat reduction step was to be healthier but close to the previous diet.
The most significant changes occurred early in the modeled transition process, with drastic reductions in processed and red meats in favor of poultry, which rapidly became the predominant meat before gradually decreasing from 50% to 100% meat reduction. At the same time, whole grain products, fruits and vegetables consumption increased rapidly to reach a plateau from 50% meat reduction onwards. Some nutrients were limiting, in particular bioavailable iron and zinc, and vitamin A, but sufficient intakes were achieved by restructuring diets based on food groups other than meat. Other nutrients mainly supplied by meat such as vitamin B6 and B12, protein and indispensable amino acids, were never limiting.
Healthy and nutritionally adequate food patterns can be identified throughout a transition to complete meat reduction. After a 50% reduction in meat consumption, poultry is almost the only meat remaining and its further reduction makes the diet only marginally healthier.
Sneak-peek into iron deficiency anemia in India: The need for food-based interventions and enhancing iron bioavailability
2022, Food Research InternationalMalnutrition is among the top 6 risk factors for death in India, and iron deficiency anemia (IDA) is regarded as one of the major contributors, with nationwide prevalence > 60 % among women. Nutritional anemia accounts for ∼70 % anemia prevalence among Indian children and adolescents, specifically in females. Evidence suggests that current supplementation and fortification practices alone may make little difference in reducing the risk of IDA. Sustainable food-based strategies need to be determined. This review provides an overview of IDA in India and elaborates the food-based solutions. Factors that affect iron bioavailability have been discussed while exploring different plant-based food synergies to improve iron absorption. Nutritional and non-nutritional challenges have been highlighted. A case study has been incorporated that analyses Health Management Information System data for certain pregnancy outcomes among severely anemic pregnant women. It highlights the need for implementing alternative food-based strategies apart from the government programs. Iron-rich plant sources, with appropriate ratios of bioavailability enhancers and inhibitors can be utilized to develop effective products. However, this cannot be easily achieved. Obtaining higher concentrations of iron from food sources alone is challenging. Processing techniques may lower antinutrient content but risk mineral loss and vitamin degradation from the food matrix. Most studies focus on increasing iron content via fortification rather than enhancing its bioavailability. Safety, accessibility, and affordability issues of previous approaches need to be addressed. It is essential to understand the chemistry behind iron bio-accessibility and absorption to develop ready-to-eat plant-based food formulations, with highly bioavailable iron, which could be a plausible solution.