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Degradation of phytic acid in cereal porridges improves iron absorption by human subjects.
Am J Clin Nutr. 2003 May; 77(5):1213-9.AJ

Abstract

BACKGROUND

Phytic acid in cereal-based and legume-based complementary foods inhibits iron absorption. Low iron absorption from cereal porridges contributes to the high prevalence of iron deficiency in infants from developing countries.

OBJECTIVE

The objective was to measure the influence of phytic acid degradation on iron absorption from cereal porridges.

DESIGN

An exogenous phytase was used to fully degrade phytic acid during the manufacture of 9 roller-dried complementary foods based on rice, wheat, maize, oat, sorghum, and a wheat-soy blend. Iron absorption from the phytate-free and native phytate porridges prepared with water or milk (wheat only) was measured in adult humans with an extrinsic-label radioiron technique. Ascorbic acid was added to some porridges.

RESULTS

When the foods were reconstituted with water, dephytinization increased iron absorption from rice porridge from 1.73% to 5.34% (P < 0.001), from oat from 0.33% to 2.79% (P < 0.0001), from maize from 1.80% to 8.92% (P < 0.0001), from wheat from 0.99% to 11.54% (P < 0.0001), from the wheat-soy blend without ascorbic acid from 1.15% to 3.75% (P < 0.005), and from the wheat-soy blend with ascorbic acid from 2.40% to 8.46% (P < 0.005). Reconstituting wheat porridge with milk instead of water markedly decreased or completely removed the enhancing effect of dephytinization on iron absorption in the presence and absence of ascorbic acid. Dephytinization did not increase iron absorption from high-tannin sorghum porridge reconstituted with water but increased iron absorption from low-tannin sorghum porridge by approximately 2-fold (P < 0.01).

CONCLUSIONS

Phytate degradation improves iron absorption from cereal porridges prepared with water but not with milk, except from high-tannin sorghum.

Authors+Show Affiliations

Nestec Ltd, Nestlé Research Center, Lausanne, Switzerland. richard.hurrell@ilw.agrl.ethz.chNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

12716674

Citation

Hurrell, Richard F., et al. "Degradation of Phytic Acid in Cereal Porridges Improves Iron Absorption By Human Subjects." The American Journal of Clinical Nutrition, vol. 77, no. 5, 2003, pp. 1213-9.
Hurrell RF, Reddy MB, Juillerat MA, et al. Degradation of phytic acid in cereal porridges improves iron absorption by human subjects. Am J Clin Nutr. 2003;77(5):1213-9.
Hurrell, R. F., Reddy, M. B., Juillerat, M. A., & Cook, J. D. (2003). Degradation of phytic acid in cereal porridges improves iron absorption by human subjects. The American Journal of Clinical Nutrition, 77(5), 1213-9.
Hurrell RF, et al. Degradation of Phytic Acid in Cereal Porridges Improves Iron Absorption By Human Subjects. Am J Clin Nutr. 2003;77(5):1213-9. PubMed PMID: 12716674.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Degradation of phytic acid in cereal porridges improves iron absorption by human subjects. AU - Hurrell,Richard F, AU - Reddy,Manju B, AU - Juillerat,Marcel-A, AU - Cook,James D, PY - 2003/4/30/pubmed PY - 2003/5/21/medline PY - 2003/4/30/entrez SP - 1213 EP - 9 JF - The American journal of clinical nutrition JO - Am J Clin Nutr VL - 77 IS - 5 N2 - BACKGROUND: Phytic acid in cereal-based and legume-based complementary foods inhibits iron absorption. Low iron absorption from cereal porridges contributes to the high prevalence of iron deficiency in infants from developing countries. OBJECTIVE: The objective was to measure the influence of phytic acid degradation on iron absorption from cereal porridges. DESIGN: An exogenous phytase was used to fully degrade phytic acid during the manufacture of 9 roller-dried complementary foods based on rice, wheat, maize, oat, sorghum, and a wheat-soy blend. Iron absorption from the phytate-free and native phytate porridges prepared with water or milk (wheat only) was measured in adult humans with an extrinsic-label radioiron technique. Ascorbic acid was added to some porridges. RESULTS: When the foods were reconstituted with water, dephytinization increased iron absorption from rice porridge from 1.73% to 5.34% (P < 0.001), from oat from 0.33% to 2.79% (P < 0.0001), from maize from 1.80% to 8.92% (P < 0.0001), from wheat from 0.99% to 11.54% (P < 0.0001), from the wheat-soy blend without ascorbic acid from 1.15% to 3.75% (P < 0.005), and from the wheat-soy blend with ascorbic acid from 2.40% to 8.46% (P < 0.005). Reconstituting wheat porridge with milk instead of water markedly decreased or completely removed the enhancing effect of dephytinization on iron absorption in the presence and absence of ascorbic acid. Dephytinization did not increase iron absorption from high-tannin sorghum porridge reconstituted with water but increased iron absorption from low-tannin sorghum porridge by approximately 2-fold (P < 0.01). CONCLUSIONS: Phytate degradation improves iron absorption from cereal porridges prepared with water but not with milk, except from high-tannin sorghum. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/12716674/Degradation_of_phytic_acid_in_cereal_porridges_improves_iron_absorption_by_human_subjects_ L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.1093/ajcn/77.5.1213 DB - PRIME DP - Unbound Medicine ER -