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The effects of fruit juices and fruits on the absorption of iron from a rice meal.

Abstract

The effects of the chemical composition of fruit juices and fruit on the absorption of iron from a rice (Oryza sativa) meal were measured in 234 parous Indian women, using the erythrocyte utilization of radioactive Fe method. The corrected geometric mean Fe absorptions with different juices varied between 0.040 and 0.129, with the variation correlating closely with the ascorbic acid contents of the juices (rs 0.838, P less than 0.01). Ascorbic acid was not the only organic acid responsible for the promoting effects of citrus fruit juices on Fe absorption. Fe absorption from laboratory 'orange juice' (100 ml water, 33 mg ascorbic acid and 750 mg citric acid) was significantly better than that from 100 ml water and 33 mg ascorbic acid alone (0.097 and 0.059 respectively), while Fe absorption from 100 ml orange juice (28 mg ascorbic acid) was better than that from 100 ml water containing the same amount of ascorbic acid (0.139 and 0.098 respectively). Finally, Fe absorption from laboratory 'lemon juice' (100 ml orange juice and 4 g citric acid) was significantly better than that from 100 ml orange juice (0.226 and 0.166 respectively). The corrected geometric mean Fe absorption from the rice meal was 0.025. Several fruits had little or no effect on Fe absorption from the meal (0.013-0.024). These included grape (Vitis vinifera), peach (Prunus persica), apple (Malus sylvestris) and avocado pear (Persea americana). Fruit with a mild to moderate enhancing effect on Fe absorption (0.031-0.088) included strawberry (Fragaria sp.) (uncorrected values), plum (Prunus domestica), rhubarb (Rheum rhaponticum), banana (Musa cavendishii), mango (Mangifera indica), pear (Pyrus communis), cantaloup (Cucumis melo) and pineapple (Ananas comosus) (uncorrected values). Guava (Psidium guajava) and pawpaw (Carica papaya) markedly increased Fe absorption (0.126-0.293). There was a close correlation between Fe absorption and the ascorbic acid content of the fruits tested (rs 0.738, P less than 0.0001). There was also a weaker but significant correlation with the citric acid content (rs 0.55, P less than 0.03). Although this may have reflected a direct effect of citric acid on Fe absorption, it should be noted that fruits containing citric acid also contained ascorbic acid (rs 0.70, P less than 0.002).(

ABSTRACT

TRUNCATED AT 400 WORDS)

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  • Authors

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    Source

    The British journal of nutrition 57:3 1987 May pg 331-43

    MeSH

    Absorption
    Adult
    Aged
    Ascorbic Acid
    Beverages
    Citrates
    Citric Acid
    Female
    Ferritins
    Fruit
    Hemoglobins
    Humans
    Iron
    Middle Aged
    Nutritional Physiological Phenomena
    Nutritive Value
    Oryza
    Transferrin

    Pub Type(s)

    Journal Article

    Language

    eng

    PubMed ID

    3593665

    Citation

    Ballot, D, et al. "The Effects of Fruit Juices and Fruits On the Absorption of Iron From a Rice Meal." The British Journal of Nutrition, vol. 57, no. 3, 1987, pp. 331-43.
    Ballot D, Baynes RD, Bothwell TH, et al. The effects of fruit juices and fruits on the absorption of iron from a rice meal. Br J Nutr. 1987;57(3):331-43.
    Ballot, D., Baynes, R. D., Bothwell, T. H., Gillooly, M., MacFarlane, B. J., MacPhail, A. P., ... Torrance, J. D. (1987). The effects of fruit juices and fruits on the absorption of iron from a rice meal. The British Journal of Nutrition, 57(3), pp. 331-43.
    Ballot D, et al. The Effects of Fruit Juices and Fruits On the Absorption of Iron From a Rice Meal. Br J Nutr. 1987;57(3):331-43. PubMed PMID: 3593665.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - The effects of fruit juices and fruits on the absorption of iron from a rice meal. A1 - Ballot,D, AU - Baynes,R D, AU - Bothwell,T H, AU - Gillooly,M, AU - MacFarlane,B J, AU - MacPhail,A P, AU - Lyons,G, AU - Derman,D P, AU - Bezwoda,W R, AU - Torrance,J D, PY - 1987/5/1/pubmed PY - 1987/5/1/medline PY - 1987/5/1/entrez SP - 331 EP - 43 JF - The British journal of nutrition JO - Br. J. Nutr. VL - 57 IS - 3 N2 - The effects of the chemical composition of fruit juices and fruit on the absorption of iron from a rice (Oryza sativa) meal were measured in 234 parous Indian women, using the erythrocyte utilization of radioactive Fe method. The corrected geometric mean Fe absorptions with different juices varied between 0.040 and 0.129, with the variation correlating closely with the ascorbic acid contents of the juices (rs 0.838, P less than 0.01). Ascorbic acid was not the only organic acid responsible for the promoting effects of citrus fruit juices on Fe absorption. Fe absorption from laboratory 'orange juice' (100 ml water, 33 mg ascorbic acid and 750 mg citric acid) was significantly better than that from 100 ml water and 33 mg ascorbic acid alone (0.097 and 0.059 respectively), while Fe absorption from 100 ml orange juice (28 mg ascorbic acid) was better than that from 100 ml water containing the same amount of ascorbic acid (0.139 and 0.098 respectively). Finally, Fe absorption from laboratory 'lemon juice' (100 ml orange juice and 4 g citric acid) was significantly better than that from 100 ml orange juice (0.226 and 0.166 respectively). The corrected geometric mean Fe absorption from the rice meal was 0.025. Several fruits had little or no effect on Fe absorption from the meal (0.013-0.024). These included grape (Vitis vinifera), peach (Prunus persica), apple (Malus sylvestris) and avocado pear (Persea americana). Fruit with a mild to moderate enhancing effect on Fe absorption (0.031-0.088) included strawberry (Fragaria sp.) (uncorrected values), plum (Prunus domestica), rhubarb (Rheum rhaponticum), banana (Musa cavendishii), mango (Mangifera indica), pear (Pyrus communis), cantaloup (Cucumis melo) and pineapple (Ananas comosus) (uncorrected values). Guava (Psidium guajava) and pawpaw (Carica papaya) markedly increased Fe absorption (0.126-0.293). There was a close correlation between Fe absorption and the ascorbic acid content of the fruits tested (rs 0.738, P less than 0.0001). There was also a weaker but significant correlation with the citric acid content (rs 0.55, P less than 0.03). Although this may have reflected a direct effect of citric acid on Fe absorption, it should be noted that fruits containing citric acid also contained ascorbic acid (rs 0.70, P less than 0.002).(ABSTRACT TRUNCATED AT 400 WORDS) SN - 0007-1145 UR - https://www.unboundmedicine.com/medline/citation/3593665/The_effects_of_fruit_juices_and_fruits_on_the_absorption_of_iron_from_a_rice_meal_ L2 - https://www.cambridge.org/core/product/identifier/S0007114587000436/type/journal_article DB - PRIME DP - Unbound Medicine ER -