In Rwandese Women with Low Iron Status, Iron Absorption from Low-Phytic Acid Beans and Biofortified Beans Is Comparable, but Low-Phytic Acid Beans Cause Adverse Gastrointestinal Symptoms
| Autor: | Bruno Campion, Christian Zwahlen, Fabian Rohner, Nicolai Petry, Pierrot L. Tugirimana, Diego Moretti, Michael Zimmerman, James P. Wirth, Jean Bosco Gahutu, Erick Boy |
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| Rok vydání: | 2016 |
| Předmět: |
Adult
0106 biological sciences 0301 basic medicine congenital hereditary and neonatal diseases and abnormalities Adolescent Phytic Acid Gastrointestinal Diseases Iron Population Biofortification Biological Availability Medicine (miscellaneous) Direct reduced iron 01 natural sciences Intestinal absorption Young Adult 03 medical and health sciences chemistry.chemical_compound Species Specificity Humans Food science education Phaseolus Phytic acid Meal education.field_of_study 030109 nutrition & dietetics Nutrition and Dietetics Anemia Iron-Deficiency biology Rwanda food and beverages Iron Deficiencies biology.organism_classification Diet Bioavailability Intestinal Absorption chemistry Biochemistry Food Fortified Seeds Digestion Female lipids (amino acids peptides and proteins) Iron Dietary 010606 plant biology & botany |
| Zdroj: | The Journal of Nutrition. 146:970-975 |
| ISSN: | 0022-3166 |
| DOI: | 10.3945/jn.115.223693 |
| Popis: | BACKGROUND Phytic acid (PA) is a major inhibitor of iron bioavailability from beans, and high PA concentrations might limit the positive effect of biofortified beans (BBs) on iron status. Low-phytic acid (lpa) bean varieties could increase iron bioavailability. OBJECTIVE We set out to test whether lpa beans provide more bioavailable iron than a BB variety when served as part of a composite meal in a bean-consuming population with low iron status. METHODS Dietary iron absorption from lpa, iron-biofortified, and control beans (CBs) (regular iron and PA concentrations) was compared in 25 nonpregnant young women with low iron status with the use of a multiple-meal crossover design. Iron absorption was measured with stable iron isotopes. RESULTS PA concentration in lpa beans was ∼10% of BBs and CBs, and iron concentration in BBs was ∼2- and 1.5-fold compared with CBs and lpa beans, respectively. Fractional iron absorption from lpa beans [8.6% (95% CI: 4.8%, 15.5%)], BBs [7.3% (95% CI: 4.0%, 13.4%)], and CBs [8.0% (95% CI: 4.4%, 14.6%)] did not significantly differ. The total amount of iron absorbed from lpa beans and BBs was 421 μg (95% CI: 234, 756 μg) and 431 μg (95% CI: 237, 786 μg), respectively, and did not significantly differ, but was >50% higher (P < 0.005) than from CBs (278 μg; 95% CI: 150, 499 μg). In our trial, the lpa beans were hard to cook, and their consumption caused transient adverse digestive side effects in ∼95% of participants. Gel electrophoresis analysis showed phytohemagglutinin L (PHA-L) residues in cooked lpa beans. CONCLUSION BBs and lpa beans provided more bioavailable iron than control beans and could reduce dietary iron deficiency. Digestive side effects of lpa beans were likely caused by PHA-L, but it is unclear to what extent the associated digestive problems reduced iron bioavailability. This trial was registered at clinicaltrials.gov as NCT02215278. |
| Databáze: | OpenAIRE |
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