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Nonradioisotopic method for measuring iron absorption from a Gambian meal
S J Fairweather-Tait1, M J Minski, J Singh
1AFRC Institute of Food Research, Norwich Laboratory, UK.
The American Journal of Clinical Nutrition
|November 1, 1987
Summary
Iron absorption from Gambian meals is less available than ferrous sulfate. However, Gambian men showed a higher iron absorption efficiency compared to UK volunteers.
Area of Science:
- Nutritional Science
- Human Physiology
- Trace Element Metabolism
Background:
- Dietary iron absorption is crucial for maintaining iron homeostasis.
- Understanding iron bioavailability from staple foods is essential for public health nutrition.
- Rice and groundnut sauce is a common meal in The Gambia, West Africa.
Purpose of the Study:
- To quantify iron absorption from a typical Gambian meal.
- To compare iron bioavailability between Gambian and UK populations.
- To compare the absorption of food iron with a standard iron supplement.
Main Methods:
- Fecal balance technique was employed to measure iron absorption.
- 58Fe (iron-58) was used as an extrinsic label.
- Neutron activation analysis (NAA) was utilized for iron quantification.
Main Results:
- Iron absorption from the Gambian meal was approximately half that of ferrous sulphate in both subject groups.
- Gambian men demonstrated a higher efficiency of iron absorption compared to UK volunteers.
- The study assessed iron bioavailability from a rice and groundnut sauce meal.
Conclusions:
- The bioavailability of iron from a typical Gambian rice and groundnut meal is lower than that of ferrous sulphate.
- Despite lower overall availability, Gambian men exhibit enhanced iron absorption efficiency.
- Further research into factors influencing iron absorption from plant-based diets is warranted.