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Related Experiment Videos

Iron absorption from legumes in humans.

S R Lynch, J L Beard, S A Dassenko

    The American Journal of Clinical Nutrition
    |July 1, 1984
    PubMed
    Summary

    This study found that five common legumes, including soybeans and lentils, are poor sources of dietary iron. Iron absorption from these legumes was uniformly low in human subjects, indicating limited bioavailability.

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    Iron deficiency and the measurement of iron status.

    Nutrition research reviews·2008

    Area of Science:

    • Nutritional Science
    • Human Physiology

    Background:

    • Dietary iron intake is crucial for human health, with legumes often considered important sources.
    • Understanding iron bioavailability from plant-based foods is essential for preventing iron deficiency.

    Purpose of the Study:

    • To quantify iron bioavailability from commonly consumed legumes.
    • To assess the contribution of legumes to dietary iron intake.

    Main Methods:

    • Radioisotopic measurements were used to determine iron absorption in human subjects.
    • Five legumes (soybeans, black beans, lentils, mung beans, split peas) were prepared as soups and labeled using the extrinsic tag method.
    • Subjects consumed the labeled legume soups after fasting.

    Main Results:

    • Mean iron absorption percentages were uniformly low across all tested legumes, ranging from 0.84% to 1.91%.
    • No statistically significant differences in iron absorption were observed between the different legume types.
    • These findings highlight the poor iron bioavailability from these legume sources.

    Conclusions:

    • The five legumes studied (soybeans, black beans, lentils, mung beans, split peas) are not significant sources of bioavailable dietary iron.
    • Legumes, in their commonly prepared forms, may not effectively contribute to meeting iron requirements.
    • Further research into enhancing iron absorption from plant-based diets is warranted.

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