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Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat.
Am J Clin Nutr. 2003 Jan; 77(1):173-9.AJ

Abstract

BACKGROUND

Muscle tissue from various sources is known to promote nonheme-iron absorption. However, systematic studies of the dose dependency of this effect of meat on iron absorption from an inhibitory meal with low amounts of meat are lacking.

OBJECTIVE

We investigated the dose-response effect of small amounts of meat on nonheme-iron absorption from a meal presumed to have low iron bioavailability.

DESIGN

Forty-five healthy women with a mean (+/-SD) age of 24 +/- 3 y were randomly assigned to 1 of 3 groups, each of which was served (A) a basic meal (rice, tomato sauce, pea purée, and a wheat roll) and (B) the basic meal with either 25, 50, or 75 g pork (longissimus muscle). Meal A contained 2.3 mg nonheme iron, 7.4 mg vitamin C, and 220 mg (358 micro mol) phytate. Each meal was served twice, and the order of the meals was ABBA or BAAB. The meals were extrinsically labeled with (55)Fe or (59)Fe. Iron absorption was determined from measurements of (59)Fe whole-body retention and the activity of (55)Fe and (59)Fe in blood samples.

RESULTS

Twenty-five grams meat did not increase nonheme-iron absorption significantly (P = 0.13), whereas absorption increased 44% (P < 0.001) and 57% (P < 0.001), respectively, when 50 and 75 g meat were added to the basic meal. In absolute values, this corresponds to an absorption that was 2.6% and 3.4% higher, respectively, than that with the basic meal after adjustment of the data to a level of 40% absorption from a reference dose.

CONCLUSION

Small amounts of meat (>or=50 g) significantly increase nonheme-iron absorption from a phytate-rich meal low in vitamin C.

Authors+Show Affiliations

Baech SB
Research Department of Human Nutrition, The Royal Veterinary and Agricultural University, LMC Center for Advanced Food Studies, Frederiksberg, Denmark.
Hansen M
No affiliation info available
Bukhave K
No affiliation info available
Jensen M
No affiliation info available
Sørensen SS
No affiliation info available
Kristensen L
No affiliation info available
Purslow PP
No affiliation info available
Skibsted LH
No affiliation info available
Sandström B
No affiliation info available

MeSH

AdultAnimalsBiological AvailabilityDenmarkDietFemaleFerritinsHumansIntestinal AbsorptionMeatNonheme Iron ProteinsPhytic AcidSwine

Pub Type(s)

Clinical Trial
Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12499338

Citation

Baech, Sussi B., et al. "Nonheme-iron Absorption From a Phytate-rich Meal Is Increased By the Addition of Small Amounts of Pork Meat." The American Journal of Clinical Nutrition, vol. 77, no. 1, 2003, pp. 173-9.
Baech SB, Hansen M, Bukhave K, et al. Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat. Am J Clin Nutr. 2003;77(1):173-9.
Baech, S. B., Hansen, M., Bukhave, K., Jensen, M., Sørensen, S. S., Kristensen, L., Purslow, P. P., Skibsted, L. H., & Sandström, B. (2003). Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat. The American Journal of Clinical Nutrition, 77(1), 173-9.
Baech SB, et al. Nonheme-iron Absorption From a Phytate-rich Meal Is Increased By the Addition of Small Amounts of Pork Meat. Am J Clin Nutr. 2003;77(1):173-9. PubMed PMID: 12499338.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat. AU - Baech,Sussi B, AU - Hansen,Marianne, AU - Bukhave,Klaus, AU - Jensen,Mikael, AU - Sørensen,Sven S, AU - Kristensen,Lars, AU - Purslow,Peter P, AU - Skibsted,Leif H, AU - Sandström,Brittmarie, PY - 2002/12/25/pubmed PY - 2003/1/15/medline PY - 2002/12/25/entrez SP - 173 EP - 9 JF - The American journal of clinical nutrition JO - Am J Clin Nutr VL - 77 IS - 1 N2 - BACKGROUND: Muscle tissue from various sources is known to promote nonheme-iron absorption. However, systematic studies of the dose dependency of this effect of meat on iron absorption from an inhibitory meal with low amounts of meat are lacking. OBJECTIVE: We investigated the dose-response effect of small amounts of meat on nonheme-iron absorption from a meal presumed to have low iron bioavailability. DESIGN: Forty-five healthy women with a mean (+/-SD) age of 24 +/- 3 y were randomly assigned to 1 of 3 groups, each of which was served (A) a basic meal (rice, tomato sauce, pea purée, and a wheat roll) and (B) the basic meal with either 25, 50, or 75 g pork (longissimus muscle). Meal A contained 2.3 mg nonheme iron, 7.4 mg vitamin C, and 220 mg (358 micro mol) phytate. Each meal was served twice, and the order of the meals was ABBA or BAAB. The meals were extrinsically labeled with (55)Fe or (59)Fe. Iron absorption was determined from measurements of (59)Fe whole-body retention and the activity of (55)Fe and (59)Fe in blood samples. RESULTS: Twenty-five grams meat did not increase nonheme-iron absorption significantly (P = 0.13), whereas absorption increased 44% (P < 0.001) and 57% (P < 0.001), respectively, when 50 and 75 g meat were added to the basic meal. In absolute values, this corresponds to an absorption that was 2.6% and 3.4% higher, respectively, than that with the basic meal after adjustment of the data to a level of 40% absorption from a reference dose. CONCLUSION: Small amounts of meat (>or=50 g) significantly increase nonheme-iron absorption from a phytate-rich meal low in vitamin C. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/12499338/Nonheme_iron_absorption_from_a_phytate_rich_meal_is_increased_by_the_addition_of_small_amounts_of_pork_meat_ DB - PRIME DP - Unbound Medicine ER -