Tags

Type your tag names separated by a space and hit enter

Improved iron bioavailability in an oat-based beverage: the combined effect of citric acid addition, dephytinization and iron supplementation.
Eur J Nutr. 2007 Mar; 46(2):95-102.EJ

Abstract

BACKGROUND

Iron deficiency in children is a major worldwide nutritional problem. An oat beverage was developed for 1- to 3-year-old children and different treatments were used to improve the iron bioavailability.

AIM OF THE STUDY

To investigate the effects of citric acid addition, phytase treatment and supplementation with different iron compounds on non-heme iron absorption in human from a mineral-supplemented oat-based beverage.

METHODS

A 240 g portion of a 55Fe-labeled test product (T) or a 59Fe-labeled reference dose (R) was served as breakfast after overnight fasting on four consecutive days in the order of TRRT. On day 18 the retention of 59Fe was measured by a whole-body counter and the erythrocytes uptake of 55Fe and 59Fe by a liquid-scintillation counter. Forty-two healthy subjects (men and women) were randomized into four study groups, members of each being given one of the studied four products (A, B, C, and D) supplemented with Fe (1.3 mg/portion), Zn, Ca, Se and P. Ferric ammonium citrate (FeAC) was added to products A, B, and C and ferric pyrophosphate (FePP) to product D. Citric acid (60 mg/portion) was added to products B, C, and D and phytase treatment applied to products C and D.

RESULTS

Citric acid improved iron absorption by 54% from 3.9% in product A to 6.0% in product B (p = 0.051). Phytase treatment increased iron absorption by 78% (from 6.0 to 10.7%, p = 0.003) by reducing the phytate-phosphorus content per portion from 16.3 mg in product B to 2.8 mg in product C. The two compounds gave similar iron absorption rates (p = 0.916).

CONCLUSIONS

A combination of citric acid addition, dephytinization and iron supplementation significantly increased the iron absorption in an oat-based beverage. Such a beverage can be useful in the prevention of iron deficiency in 1- to 3-year-old children.

Authors+Show Affiliations

Biomedical Nutrition, P.O. Box 124, Centre for Chemistry and Chemical Engineering, Lund University, 22100 Lund, Sweden.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

17225920

Citation

Zhang, Huanmei, et al. "Improved Iron Bioavailability in an Oat-based Beverage: the Combined Effect of Citric Acid Addition, Dephytinization and Iron Supplementation." European Journal of Nutrition, vol. 46, no. 2, 2007, pp. 95-102.
Zhang H, Onning G, Oste R, et al. Improved iron bioavailability in an oat-based beverage: the combined effect of citric acid addition, dephytinization and iron supplementation. Eur J Nutr. 2007;46(2):95-102.
Zhang, H., Onning, G., Oste, R., Gramatkovski, E., & Hulthén, L. (2007). Improved iron bioavailability in an oat-based beverage: the combined effect of citric acid addition, dephytinization and iron supplementation. European Journal of Nutrition, 46(2), 95-102.
Zhang H, et al. Improved Iron Bioavailability in an Oat-based Beverage: the Combined Effect of Citric Acid Addition, Dephytinization and Iron Supplementation. Eur J Nutr. 2007;46(2):95-102. PubMed PMID: 17225920.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Improved iron bioavailability in an oat-based beverage: the combined effect of citric acid addition, dephytinization and iron supplementation. AU - Zhang,Huanmei, AU - Onning,Gunilla, AU - Oste,Rickard, AU - Gramatkovski,Elisabeth, AU - Hulthén,Lena, PY - 2006/03/30/received PY - 2006/11/21/accepted PY - 2007/1/18/pubmed PY - 2007/10/24/medline PY - 2007/1/18/entrez SP - 95 EP - 102 JF - European journal of nutrition JO - Eur J Nutr VL - 46 IS - 2 N2 - BACKGROUND: Iron deficiency in children is a major worldwide nutritional problem. An oat beverage was developed for 1- to 3-year-old children and different treatments were used to improve the iron bioavailability. AIM OF THE STUDY: To investigate the effects of citric acid addition, phytase treatment and supplementation with different iron compounds on non-heme iron absorption in human from a mineral-supplemented oat-based beverage. METHODS: A 240 g portion of a 55Fe-labeled test product (T) or a 59Fe-labeled reference dose (R) was served as breakfast after overnight fasting on four consecutive days in the order of TRRT. On day 18 the retention of 59Fe was measured by a whole-body counter and the erythrocytes uptake of 55Fe and 59Fe by a liquid-scintillation counter. Forty-two healthy subjects (men and women) were randomized into four study groups, members of each being given one of the studied four products (A, B, C, and D) supplemented with Fe (1.3 mg/portion), Zn, Ca, Se and P. Ferric ammonium citrate (FeAC) was added to products A, B, and C and ferric pyrophosphate (FePP) to product D. Citric acid (60 mg/portion) was added to products B, C, and D and phytase treatment applied to products C and D. RESULTS: Citric acid improved iron absorption by 54% from 3.9% in product A to 6.0% in product B (p = 0.051). Phytase treatment increased iron absorption by 78% (from 6.0 to 10.7%, p = 0.003) by reducing the phytate-phosphorus content per portion from 16.3 mg in product B to 2.8 mg in product C. The two compounds gave similar iron absorption rates (p = 0.916). CONCLUSIONS: A combination of citric acid addition, dephytinization and iron supplementation significantly increased the iron absorption in an oat-based beverage. Such a beverage can be useful in the prevention of iron deficiency in 1- to 3-year-old children. SN - 1436-6207 UR - https://www.unboundmedicine.com/medline/citation/17225920/Improved_iron_bioavailability_in_an_oat_based_beverage:_the_combined_effect_of_citric_acid_addition_dephytinization_and_iron_supplementation_ L2 - https://dx.doi.org/10.1007/s00394-006-0637-4 DB - PRIME DP - Unbound Medicine ER -