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Estimation of nonheme-iron bioavailability from meal composition
M B Reddy1, R F Hurrell, J D Cook
1Department of Medicine, Kansas University Medical Center, Kansas City, USA. mbreddy@iastate.edu
The American Journal of Clinical Nutrition
|March 25, 2000
Summary
Dietary factors like animal tissue, phytic acid, and ascorbic acid significantly influence nonheme-iron absorption. A predictive equation was developed to estimate iron bioavailability from complex meals.
Area of Science:
- Nutritional Science
- Human Physiology
- Biochemistry
Background:
- Limited understanding of combined dietary factors' impact on nonheme-iron absorption.
- Need to predict iron bioavailability from common U.S. meals.
Purpose of the Study:
- To develop a predictive model for iron bioavailability.
- To identify key dietary factors influencing iron absorption in complex meals.
Main Methods:
- Radioisotopic nonheme-iron absorption measurements in 86 subjects across 25 meals.
- Biochemical analysis of meal components: iron, calcium, ascorbic acid, polyphenols, phytic acid.
- Extrinsic radioiron labeling and regression analysis.
Main Results:
- Animal tissue, phytic acid, and ascorbic acid content significantly predicted iron absorption (P < 0.05).
- These three factors explained 16.4% of the variation in iron absorption.
- A regression equation was formulated to estimate iron absorption based on these components.
Conclusions:
- Animal tissue, phytic acid, and ascorbic acid are key determinants of nonheme-iron absorption in complex meals.
- The developed equation can estimate iron bioavailability, aiding dietary assessments.