The usefulness of in vitro models to predict the bioavailability of iron and zinc: A consensus statement from the HarvestPlus expert consultation
| Autor: | K. Bukhave, Phillip A. Sharp, Christine Hotz, Denis R. Miller, Sean Lynch, Leo Abrahamse, Janet R. Hunt, Ann-Sofie Sandberg, Michael Hambidge, Richard F. Hurrell, Trinidad P. Trinidad, Ray Glahn, Penelope Nestel, Najat Mohktar, Susan J. Fairweather-Tait, Steve Beebe, Stine B. Bering, Birgit Teucher, Manju B. Reddy, Bo Lönnerdal |
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| Jazyk: | angličtina |
| Rok vydání: | 2005 |
| Předmět: |
Food industry
Bioavailability Computer science Endocrinology Diabetes and Metabolism media_common.quotation_subject Iron Biological Availability Medicine (miscellaneous) Caco-2 cell In vitro Humans Quality (business) media_common Statement (computer science) Nutrition and Dietetics business.industry Food fortification General Medicine Expert consultation Micronutrient Biotechnology Zinc Plant Research International New product development Biochemical engineering Caco-2 Cells Dialyzable iron business |
| Zdroj: | International Journal for Vitamin and Nutrition Research 75 (2005) 6 International Journal for Vitamin and Nutrition Research, 75(6), 371-374 |
| ISSN: | 0300-9831 |
| Popis: | A combination of dietary and host-related factors determines iron and zinc absorption, and several in vitro methods have been developed as preliminary screening tools for assessing bioavailability. An expert committee has reviewed evidence for their usefulness and reached a consensus. Dialyzability (with and without simulated digestion) gives some useful information but cannot predict the correct magnitude of response and may sometimes predict the wrong direction of response. Caco-2 cell systems (with and without simulated digestion) have been developed for iron availability, but the magnitude of different effects does not always agree with results obtained in human volunteers, and the data for zinc are too limited to draw conclusions about the validity of the method. Caco-2 methodologies vary significantly between laboratories and require experienced technicians and good quality cell culture facilities to obtain reproducible results. Algorithms can provide semi-quantitative information enabling diets to be classified as high, moderate, or low bioavailability. While in vitro methods can be used to generate ideas and develop hypotheses, they cannot be used alone for important decisions concerning food fortification policy, selection of varieties for plant breeding programs, or for new product development in the food industry. Ultimately human studies are required for such determinations. |
| Databáze: | OpenAIRE |
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