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A quantitative model for prediction of iron bioavailability from Indian meals: an experimental study.

Abstract

The major goal of the study was to explore the possibility of developing an updated model that integrates the effect of various enhancers and inhibitors for predicting the potential availability of iron from typical Indian vegetarian meals. The interaction effects of four constituents namely ascorbic acid, citric acid, tannic acid and calcium phosphate was studied using a standard cereal meal (STD meal) providing 3 mg non-heme iron/250 ml homogenate. Based on the data, a regression equation was evolved which was tested for its predictive power as applied to a set of 10 typical Indian meals. Regression analysis of the data revealed that both ascorbate and citrate emerged as equally strong enhancers while tannate and calcium phosphate demonstrated strong inhibitory effect on iron availability in the STD meal. Further, when the prediction equation, generated on the basis of the interaction effect data was applied to the typical Indian meals, it showed a high correlation coefficient (r = 0.76) between the analysed values for iron availability vs the values computed using the enhancer and inhibitor contents of the meals. Comparison with the only other model available in the literature namely that of Monsen & Balintfy (1982) revealed that the present model was far better in predicting iron availability from cereal based Indian meals (r = 0.76) than Monsen's model (r = 0.19). The findings of the present study substantiated the hypothesis that a regression model, evolved from a cereal meal, by integrating the effect of enhancers as well as inhibitors, rather than only enhancers, provides a more precise estimate of iron availability from typical Indian meals. A limitation of the model however, was that phytate could not be incorporated into the equation.

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Authors+Show Affiliations

,

Department of Foods and Nutrition, M.S. University of Baroda, India.

Source

MeSH

Ascorbic Acid
Biological Availability
Calcium Phosphates
Citrates
Citric Acid
Diet, Vegetarian
Drug Interactions
Eating
Edible Grain
Humans
Hydrolyzable Tannins
India
Iron
Nutritional Status
Nutritive Value
Predictive Value of Tests
Regression Analysis

Pub Type(s)

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

Language

eng

PubMed ID

8574860

Citation

Anand, A N., and S Seshadri. "A Quantitative Model for Prediction of Iron Bioavailability From Indian Meals: an Experimental Study." International Journal of Food Sciences and Nutrition, vol. 46, no. 4, 1995, pp. 335-42.
Anand AN, Seshadri S. A quantitative model for prediction of iron bioavailability from Indian meals: an experimental study. Int J Food Sci Nutr. 1995;46(4):335-42.
Anand, A. N., & Seshadri, S. (1995). A quantitative model for prediction of iron bioavailability from Indian meals: an experimental study. International Journal of Food Sciences and Nutrition, 46(4), pp. 335-42.
Anand AN, Seshadri S. A Quantitative Model for Prediction of Iron Bioavailability From Indian Meals: an Experimental Study. Int J Food Sci Nutr. 1995;46(4):335-42. PubMed PMID: 8574860.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A quantitative model for prediction of iron bioavailability from Indian meals: an experimental study. AU - Anand,A N, AU - Seshadri,S, PY - 1995/11/1/pubmed PY - 1995/11/1/medline PY - 1995/11/1/entrez SP - 335 EP - 42 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 46 IS - 4 N2 - The major goal of the study was to explore the possibility of developing an updated model that integrates the effect of various enhancers and inhibitors for predicting the potential availability of iron from typical Indian vegetarian meals. The interaction effects of four constituents namely ascorbic acid, citric acid, tannic acid and calcium phosphate was studied using a standard cereal meal (STD meal) providing 3 mg non-heme iron/250 ml homogenate. Based on the data, a regression equation was evolved which was tested for its predictive power as applied to a set of 10 typical Indian meals. Regression analysis of the data revealed that both ascorbate and citrate emerged as equally strong enhancers while tannate and calcium phosphate demonstrated strong inhibitory effect on iron availability in the STD meal. Further, when the prediction equation, generated on the basis of the interaction effect data was applied to the typical Indian meals, it showed a high correlation coefficient (r = 0.76) between the analysed values for iron availability vs the values computed using the enhancer and inhibitor contents of the meals. Comparison with the only other model available in the literature namely that of Monsen & Balintfy (1982) revealed that the present model was far better in predicting iron availability from cereal based Indian meals (r = 0.76) than Monsen's model (r = 0.19). The findings of the present study substantiated the hypothesis that a regression model, evolved from a cereal meal, by integrating the effect of enhancers as well as inhibitors, rather than only enhancers, provides a more precise estimate of iron availability from typical Indian meals. A limitation of the model however, was that phytate could not be incorporated into the equation. SN - 0963-7486 UR - https://www.unboundmedicine.com/medline/citation/8574860/A_quantitative_model_for_prediction_of_iron_bioavailability_from_Indian_meals:_an_experimental_study_ L2 - https://medlineplus.gov/iron.html DB - PRIME DP - Unbound Medicine ER -