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Improvement of iron nutrition in developing countries: comparison of adding meat, soy protein, ascorbic acid, citric acid, and ferrous sulphate on iron absorption from a simple Latin American-type of meal.
Am J Clin Nutr. 1984 Apr; 39(4):577-83.AJ

Abstract

A study in 49 subjects compared different methods for increasing the absorption of iron from a simple Latin American-type meal composed of maize, rice, and black beans. The addition of meat (75 g) increased the nonheme iron absorption from 0.17 to 0.45 mg; soy protein in an amount corresponding to the protein content of the meat increased the absorption to 0.51 mg (due to the high iron content of soy flour); cauliflower as a source of ascorbic acid (65 mg) increased the absorption to 0.58 mg, pure ascorbic acid (50 mg) to 0.41 mg, and ferrous sulphate mixed into the meal in an amount (6 mg) corresponding to the iron content of the soy flour increased the absorption to 0.64 mg. The addition of citric acid (1 g) reduced the absorption to 0.06 mg (to about one-third). We conclude that several methods are available for increasing iron absorption from a Latin American meal and that the choice of method depends on several factors, particularly cost.

Authors

No affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Comparative Study
Controlled Clinical Trial
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

6538742

Citation

Hallberg, L, and L Rossander. "Improvement of Iron Nutrition in Developing Countries: Comparison of Adding Meat, Soy Protein, Ascorbic Acid, Citric Acid, and Ferrous Sulphate On Iron Absorption From a Simple Latin American-type of Meal." The American Journal of Clinical Nutrition, vol. 39, no. 4, 1984, pp. 577-83.
Hallberg L, Rossander L. Improvement of iron nutrition in developing countries: comparison of adding meat, soy protein, ascorbic acid, citric acid, and ferrous sulphate on iron absorption from a simple Latin American-type of meal. Am J Clin Nutr. 1984;39(4):577-83.
Hallberg, L., & Rossander, L. (1984). Improvement of iron nutrition in developing countries: comparison of adding meat, soy protein, ascorbic acid, citric acid, and ferrous sulphate on iron absorption from a simple Latin American-type of meal. The American Journal of Clinical Nutrition, 39(4), 577-83.
Hallberg L, Rossander L. Improvement of Iron Nutrition in Developing Countries: Comparison of Adding Meat, Soy Protein, Ascorbic Acid, Citric Acid, and Ferrous Sulphate On Iron Absorption From a Simple Latin American-type of Meal. Am J Clin Nutr. 1984;39(4):577-83. PubMed PMID: 6538742.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Improvement of iron nutrition in developing countries: comparison of adding meat, soy protein, ascorbic acid, citric acid, and ferrous sulphate on iron absorption from a simple Latin American-type of meal. AU - Hallberg,L, AU - Rossander,L, PY - 1984/4/1/pubmed PY - 1984/4/1/medline PY - 1984/4/1/entrez SP - 577 EP - 83 JF - The American journal of clinical nutrition JO - Am J Clin Nutr VL - 39 IS - 4 N2 - A study in 49 subjects compared different methods for increasing the absorption of iron from a simple Latin American-type meal composed of maize, rice, and black beans. The addition of meat (75 g) increased the nonheme iron absorption from 0.17 to 0.45 mg; soy protein in an amount corresponding to the protein content of the meat increased the absorption to 0.51 mg (due to the high iron content of soy flour); cauliflower as a source of ascorbic acid (65 mg) increased the absorption to 0.58 mg, pure ascorbic acid (50 mg) to 0.41 mg, and ferrous sulphate mixed into the meal in an amount (6 mg) corresponding to the iron content of the soy flour increased the absorption to 0.64 mg. The addition of citric acid (1 g) reduced the absorption to 0.06 mg (to about one-third). We conclude that several methods are available for increasing iron absorption from a Latin American meal and that the choice of method depends on several factors, particularly cost. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/6538742/Improvement_of_iron_nutrition_in_developing_countries:_comparison_of_adding_meat_soy_protein_ascorbic_acid_citric_acid_and_ferrous_sulphate_on_iron_absorption_from_a_simple_Latin_American_type_of_meal_ L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.1093/ajcn/39.4.577 DB - PRIME DP - Unbound Medicine ER -