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Related Experiment Videos

Rice and iron absorption in man.

M Tuntawiroon1, N Sritongkul, L Rossander-Hultén

  • 1Department of Radiology (Iron and Iodine Unit), Siriraj Hospital, Mahidol University, Bangkok, Thailand.

European Journal of Clinical Nutrition
|July 1, 1990
PubMed
Summary

Iron absorption from rice meals is low due to phytate. Adding ascorbic acid-rich vegetables like green collard can significantly enhance iron bioavailability in rice-based diets.

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Area of Science:

  • Nutritional Science
  • Food Chemistry

Background:

  • Iron deficiency is a global health concern.
  • Rice is a staple food for a large population.
  • Low iron absorption from rice-based meals is a known issue.

Purpose of the Study:

  • To investigate the impact of rice phytate content on iron bioavailability.
  • To explore methods for overcoming iron absorption inhibition in rice-based meals.

Main Methods:

  • Comparing iron absorption from rice and wheat starch.
  • Analyzing phytate content in different rice milling batches.
  • Assessing iron bioavailability in meals with varying rice phytate levels.
  • Evaluating the effect of ascorbic acid-rich vegetables on iron absorption.

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Main Results:

  • Rice starch did not inhibit iron absorption compared to wheat starch.
  • Phytate content in polished rice varied significantly (11.5-66 mg/100 g).
  • Iron bioavailability in a mixed meal varied threefold (7.5-22.1%) based on rice phytate levels (30-175 mg phytate-P).
  • Ascorbic acid from green collard overcame the inhibitory effect of rice phytate.

Conclusions:

  • Phytate content in rice significantly impacts iron bioavailability.
  • Milling methods influence rice phytate levels and subsequent iron absorption.
  • Incorporating ascorbic acid-rich vegetables is an effective strategy to improve iron absorption from rice-based diets.