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Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate
L Hallberg1, M Brune, L Rossander
1Department of Medicine II, University of Göteborg, Sweden.
The American Journal of Clinical Nutrition
|January 1, 1989
Summary
Sodium phytate significantly inhibits iron absorption in humans, with higher doses causing greater reduction. Ascorbic acid effectively counteracts this effect, offering important nutritional insights.
Area of Science:
- Human Nutrition
- Dietary Minerals
Background:
- Phytates are compounds found in plant-based foods that can bind to minerals.
- Iron absorption is crucial for preventing anemia and maintaining overall health.
Purpose of the Study:
- To investigate the dose-dependent inhibitory effect of sodium phytate on iron absorption in humans.
- To assess the impact of ascorbic acid and meat on phytate-induced iron absorption inhibition.
Main Methods:
- Wheat rolls with varying amounts of sodium phytate (2-250 mg) were administered to human subjects.
- Iron absorption was measured using radioisotopes (55Fe, 59Fe) with labeled iron in the rolls.
- The effects of added ascorbic acid and meat on iron absorption were evaluated.
Main Results:
- A dose-dependent inhibition of iron absorption by sodium phytate was observed, ranging from 18% at 2 mg to 82% at 250 mg.
- Ascorbic acid significantly counteracted the inhibitory effect of phytates on iron absorption.
- Meat showed a less defined counteracting effect, primarily at the highest phytate concentration.
Conclusions:
- Sodium phytate markedly inhibits iron absorption in humans.
- Ascorbic acid plays a significant role in mitigating the negative effects of phytates on iron bioavailability.
- These findings have substantial implications for dietary recommendations and nutritional strategies.