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Effect of fiber on nonheme iron absorption.
Gastroenterology. 1983 Dec; 85(6):1354-8.G

Abstract

The effect of fiber on the absorption of food iron was examined by performing multiple radioiron absorption tests in normal male and female subjects. In an initial study, we added bran, pectin, or cellulose to muffins prepared with wheat flour. Because of the low values obtained in this study, another study was done in which apple juice containing 50 mg of ascorbic acid was added to the meal to increase iron absorption averaged 2.26% from plain muffins, 1.07% from bran muffins, 1.89% from pectin muffins, and 2.26% from cellulose muffins. Only the effect of bran was statistically significant. We next designed two complex meals that differed maximally in their content of naturally occurring fiber but that were matched with respect to macronutrient, mineral, iron, and ascorbic acid contents. Mean absorptions from the low- and high-fiber meals were significantly different, averaging 6.07% and 2.96%, respectively. These results demonstrate that inhibition of iron absorption is not a universal property of all fiber sources. Moreover, the relatively modest effect of maximally altering the natural fiber content of a meal suggests that fiber is not a major determinant of food iron availability in humans.

Authors

No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

6313466

Citation

Cook, J D., et al. "Effect of Fiber On Nonheme Iron Absorption." Gastroenterology, vol. 85, no. 6, 1983, pp. 1354-8.
Cook JD, Noble NL, Morck TA, et al. Effect of fiber on nonheme iron absorption. Gastroenterology. 1983;85(6):1354-8.
Cook, J. D., Noble, N. L., Morck, T. A., Lynch, S. R., & Petersburg, S. J. (1983). Effect of fiber on nonheme iron absorption. Gastroenterology, 85(6), 1354-8.
Cook JD, et al. Effect of Fiber On Nonheme Iron Absorption. Gastroenterology. 1983;85(6):1354-8. PubMed PMID: 6313466.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of fiber on nonheme iron absorption. AU - Cook,J D, AU - Noble,N L, AU - Morck,T A, AU - Lynch,S R, AU - Petersburg,S J, PY - 1983/12/1/pubmed PY - 1983/12/1/medline PY - 1983/12/1/entrez SP - 1354 EP - 8 JF - Gastroenterology JO - Gastroenterology VL - 85 IS - 6 N2 - The effect of fiber on the absorption of food iron was examined by performing multiple radioiron absorption tests in normal male and female subjects. In an initial study, we added bran, pectin, or cellulose to muffins prepared with wheat flour. Because of the low values obtained in this study, another study was done in which apple juice containing 50 mg of ascorbic acid was added to the meal to increase iron absorption averaged 2.26% from plain muffins, 1.07% from bran muffins, 1.89% from pectin muffins, and 2.26% from cellulose muffins. Only the effect of bran was statistically significant. We next designed two complex meals that differed maximally in their content of naturally occurring fiber but that were matched with respect to macronutrient, mineral, iron, and ascorbic acid contents. Mean absorptions from the low- and high-fiber meals were significantly different, averaging 6.07% and 2.96%, respectively. These results demonstrate that inhibition of iron absorption is not a universal property of all fiber sources. Moreover, the relatively modest effect of maximally altering the natural fiber content of a meal suggests that fiber is not a major determinant of food iron availability in humans. SN - 0016-5085 UR - https://www.unboundmedicine.com/medline/citation/6313466/Effect_of_fiber_on_nonheme_iron_absorption_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0016508583002917 DB - PRIME DP - Unbound Medicine ER -