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Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women

AuthorsNavas-Carretero, S.; Pérez Granados, Ana M. ; Sarriá, Beatriz ; Carbajal, A.; Martín Pedrosa, M.; Roe, M. A.; Fairweather-Tait, S.J.; Vaquero, M. Pilar
Issue Date2008
PublisherAmerican College of Nutrition
CitationJournal of the American College of Nutrition 27: 96- 101 (2008)
AbstractBackground: Iron deficiency is a major health problem worldwide, and is associated with diets of low iron bioavailability. Non-heme iron absorption is modulated by dietary constituents, one of which is the so-called >meat factor>, present in meat, fish (oily and lean) and poultry, which is an important enhancer of iron absorption in humans. Food processing also affects iron bioavailability. Objective: To evaluate the effect of consuming sous vide cooked salmon fish on non-heme iron bioavailability from a bean meal, rich in phytate, in iron-deficient women. Design: Randomized crossover trial in 21 young women with low iron stores (ferritin < 30 μg/L). Two test meals were extrinsically labelled with stable isotopes of iron (Fe-57 or Fe-58). Iron bioavailability was measured as the incorporation of stable isotopes into erythrocytes 14 d after meals consumption. Results: The addition of fish to the bean meal significantly increased (p < 0.001) iron absorption. Serum ferritin concentration and iron absorption were inversely correlated for both the bean meal (R2 = 0.294, p = 0.011) and the fish and bean meal (R 2 = 0.401, p = 0.002). Conclusion: Sous vide cooked salmon fish increases iron absorption from a high phytate bean meal in humans.
Identifiersissn: 0731-5724
Appears in Collections:(IF) Artículos
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