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Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women.
J Am Coll Nutr 2008; 27(1):96-101JA

Abstract

BACKGROUND

Iron deficiency is a major health problem worldwide, and is associated with diets of low iron bioavailability. Non-heme iron absorption is modulated by dietary constituents, one of which is the so-called "meat factor", present in meat, fish (oily and lean) and poultry, which is an important enhancer of iron absorption in humans. Food processing also affects iron bioavailability.

OBJECTIVE

To evaluate the effect of consuming sous vide cooked salmon fish on non-heme iron bioavailability from a bean meal, rich in phytate, in iron-deficient women.

DESIGN

Randomized crossover trial in 21 young women with low iron stores (ferritin < 30 microg/L). Two test meals were extrinsically labelled with stable isotopes of iron (Fe-57 or Fe-58). Iron bioavailability was measured as the incorporation of stable isotopes into erythrocytes 14 d after meals consumption.

RESULTS

The addition of fish to the bean meal significantly increased (p < 0.001) iron absorption. Serum ferritin concentration and iron absorption were inversely correlated for both the bean meal (R(2) = 0.294, p = 0.011) and the fish and bean meal (R(2) = 0.401, p = 0.002).

CONCLUSION

Sous vide cooked salmon fish increases iron absorption from a high phytate bean meal in humans.

Authors+Show Affiliations

Department of Metabolism and Nutrition, Instituto del Frío (CSIC), José Antonio Novais 10, 28040 Madrid, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial

Language

eng

PubMed ID

18460487

Citation

Navas-Carretero, Santiago, et al. "Oily Fish Increases Iron Bioavailability of a Phytate Rich Meal in Young Iron Deficient Women." Journal of the American College of Nutrition, vol. 27, no. 1, 2008, pp. 96-101.
Navas-Carretero S, Pérez-Granados AM, Sarriá B, et al. Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women. J Am Coll Nutr. 2008;27(1):96-101.
Navas-Carretero, S., Pérez-Granados, A. M., Sarriá, B., Carbajal, A., Pedrosa, M. M., Roe, M. A., ... Vaquero, M. P. (2008). Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women. Journal of the American College of Nutrition, 27(1), pp. 96-101.
Navas-Carretero S, et al. Oily Fish Increases Iron Bioavailability of a Phytate Rich Meal in Young Iron Deficient Women. J Am Coll Nutr. 2008;27(1):96-101. PubMed PMID: 18460487.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women. AU - Navas-Carretero,Santiago, AU - Pérez-Granados,Ana M, AU - Sarriá,Beatriz, AU - Carbajal,Angeles, AU - Pedrosa,Mercedes M, AU - Roe,Mark A, AU - Fairweather-Tait,Susan J, AU - Vaquero,M Pilar, PY - 2008/5/8/pubmed PY - 2008/7/4/medline PY - 2008/5/8/entrez SP - 96 EP - 101 JF - Journal of the American College of Nutrition JO - J Am Coll Nutr VL - 27 IS - 1 N2 - BACKGROUND: Iron deficiency is a major health problem worldwide, and is associated with diets of low iron bioavailability. Non-heme iron absorption is modulated by dietary constituents, one of which is the so-called "meat factor", present in meat, fish (oily and lean) and poultry, which is an important enhancer of iron absorption in humans. Food processing also affects iron bioavailability. OBJECTIVE: To evaluate the effect of consuming sous vide cooked salmon fish on non-heme iron bioavailability from a bean meal, rich in phytate, in iron-deficient women. DESIGN: Randomized crossover trial in 21 young women with low iron stores (ferritin < 30 microg/L). Two test meals were extrinsically labelled with stable isotopes of iron (Fe-57 or Fe-58). Iron bioavailability was measured as the incorporation of stable isotopes into erythrocytes 14 d after meals consumption. RESULTS: The addition of fish to the bean meal significantly increased (p < 0.001) iron absorption. Serum ferritin concentration and iron absorption were inversely correlated for both the bean meal (R(2) = 0.294, p = 0.011) and the fish and bean meal (R(2) = 0.401, p = 0.002). CONCLUSION: Sous vide cooked salmon fish increases iron absorption from a high phytate bean meal in humans. SN - 1541-1087 UR - https://www.unboundmedicine.com/medline/citation/18460487/Oily_fish_increases_iron_bioavailability_of_a_phytate_rich_meal_in_young_iron_deficient_women_ L2 - http://www.tandfonline.com/doi/full/10.1080/07315724.2008.10719680 DB - PRIME DP - Unbound Medicine ER -