Iron absorption from wheat flour: effects of lemonade and chamomile infusion
| Autor: | Guillermo Fuenmayor, Eva Hertrampf, Manuel Olivares, Fernando Pizarro, Edmundo Estevez |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
Adult
Endocrinology Diabetes and Metabolism Flour Fortification Wheat flour Biological Availability Ascorbic Acid Intestinal absorption Ferrous Beverages medicine Humans Ferrous Compounds Food science Triticum Acetic Acid Iron Radioisotopes Meal Cross-Over Studies Nutrition and Dietetics Anemia Iron-Deficiency Plant Extracts Chemistry digestive oral and skin physiology Chamomile food and beverages Iron deficiency Middle Aged medicine.disease Ascorbic acid Bioavailability Intestinal Absorption Food Fortified Female Iron Dietary |
| Zdroj: | Nutrition. 23:296-300 |
| ISSN: | 0899-9007 |
| Popis: | We measured iron bioavailability of meals based on wheat flour consumed by a vulnerable population in Latin America.Bioavailability of iron (ferrous sulfate) from fortified noodles, noodle soup, noodle soup eaten with lemonade sweetened with panela (unrefined whole cane sugar), bread alone, and bread consumed with a chamomile infusion sweetened with panela was studied using the double isotopic method in 13 women.Iron bioavailabilities from bread, noodles, and noodle soup were not significantly different (7.4%, 6.3%, and 6.0%, respectively). Iron absorption from noodle soup was significantly higher when given with lemonade (11.0%) compared with absorption of the same meal without lemonade (P0.02) or with the absorption of noodles (P0.04). Iron absorption of bread given alone or with chamomile infusion sweetened with panela (8%) was not significantly different.Iron bioavailability of meals based on wheat flour, fortified with ferrous sulfate, is improved when given with lemonade. The consumption of this beverage may be an alternative to further increase the effectiveness of wheat flour fortification in preventing iron deficiency in low-income Latin American populations. |
| Databáze: | OpenAIRE |
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