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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
medicine
Factors affecting the absorption of iron from cereals
British Journal of Nutrition, Volume 51, No. 1, Year 1984
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Description
1. Non-haem-iron absorption from a variety of cereal and fibre meals was measured in parous Indian women, using the erythrocyte utilization of radioactive Fe method. 2. The present study was undertaken to establish whether alteration of the phytate and polyphenol contents of sorghum (Sorghum vulgare) affected Fe absorption from sorghum meals, and to assess the influence of fibre on Fe absorption. 3. Removing the outer layers of sorghum grain by pearling reduced the polyphenol and phytate contents by 96 and 92% respectively. This treatment significantly increased the geometric mean Fe absorption from 0.017 to 0.035 (t 3.9, P < 0.005). 4. The geometric mean Fe absorption from a sorghum cultivar that lacked polyphenols (albino sorghum) was 0.043, which was significantly greater than the 0.019 absorbed from bird-proof sorghum, a cultivar with a high polyphenol content (t 2.83, P < 0.05). 5. Fe was less well absorbed from the phytate-rich pearlings of the albino sorghum than from the pearled albino sorghum (0.015 v. 0.035 (t 8.4, P < 0.0005)). Addition of sodium phytate to a highly Fe-bioavailable broccoli (Brassica oleracea) meal reduced Fe absorption from 0.185 to 0.037. 6. The geometric mean Fe absorption from malted sorghum porridge was 0.024 when 9.5 mg ascorbic acid were added and 0.094 when the ascorbic acid was increased to 50 mg (t 3.33, P < 0.005). This enhancing effect of 50 mg ascorbic acid was significantly depressed to 0.04 by tea (t 38.1, P < 0.0005). 7. Wheat bran significantly decreased the geometric mean Fe absorption from white flour from 0.116 to 0.043 (t 7.2, P < 0.0005). 8. Some of the constituents of the dietary fibre complex, such as apple pectin, guar gum, gum tragacanth and microcrystalline cellulose did not inhibit Fe absorption. On the other hand, hemicellulose and lignin decreased absorption. The geometric mean absorption of Fe given with hemicellulose was 0.079 v. 0.269 with microcrystalline cellulose (t 2.95, P < 0.05). Addition of cocoa, which contains approximately 280 g lignin/kg, reduced the geometric mean Fe absorption from milk from 0.075 to 0.035 (t 2.7, P < 0.05). © 1984, The Nutrition Society. All rights reserved.
Authors & Co-Authors
Gillooly, M.
South Africa, Tygerberg
South African Medical Research Council
Japan, Tsukuba
Food Research Institute, Naro
South Africa, Durban
University of Kwazulu-natal
Bothwell, Thomas H.
South Africa, Tygerberg
South African Medical Research Council
Japan, Tsukuba
Food Research Institute, Naro
Charlton, Robert W.
South Africa, Tygerberg
South African Medical Research Council
Japan, Tsukuba
Food Research Institute, Naro
Torrance, John D.
South Africa, Tygerberg
South African Medical Research Council
Bezwoda, Werner Robert
South Africa, Tygerberg
South African Medical Research Council
MacPhail, Andrew Patrick
South Africa, Tygerberg
South African Medical Research Council
Statistics
Citations: 155
Authors: 6
Affiliations: 3
Identifiers
Doi:
10.1079/BJN19840007
ISSN:
00071145
e-ISSN:
14752662
Research Areas
Food Security
Participants Gender
Female