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Wheat fiber, phytates and iron absorption.

L Hallberg

    Scandinavian Journal of Gastroenterology. Supplement
    |January 1, 1987
    PubMed
    Summary
    This summary is machine-generated.

    Bran

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    Area of Science:

    • Nutrition Science
    • Food Chemistry

    Background:

    • Bran consumption can inhibit iron absorption.
    • Phytates in bran are a primary cause of this inhibition.
    • Other factors in bran play a minor role.

    Purpose of the Study:

    • To elucidate the role of phytates in bran's inhibition of iron absorption.
    • To quantify the relationship between phytate content and iron absorption inhibition.
    • To investigate counteracting agents for phytate-induced iron malabsorption.

    Main Methods:

    • Enzymatic dephytinization of bran.
    • Washing bran with hydrochloric acid.
    • Administering physiological phytate mixtures.
    • Correlating phytate levels with iron absorption inhibition.

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    Main Results:

    • Enzymatic and acid treatments largely removed bran's inhibitory effect.
    • Physiological phytate mixtures mimicked bran's inhibition.
    • A strong correlation (r=0.99) was found between phytate amount and iron absorption inhibition.
    • 5-10 mg phytate phosphorus reduced iron absorption by 50%.

    Conclusions:

    • Phytates are the main inhibitors of iron absorption in bran.
    • Increased intake of ascorbic acid or meat can counteract bran's inhibitory effect.
    • Dietary recommendations should consider phytate content and counteracting factors.