Document Detail


Polyphenols and phytic acid contribute to the low iron bioavailability from common beans in young women.
MedLine Citation:
PMID:  20861210     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Low iron absorption from common beans might contribute to iron deficiency in countries where beans are a staple food. High levels of phytic acid (PA) and polyphenols (PP) inhibit iron absorption; however, the effect of bean PP on iron absorption in humans has not been demonstrated and, with respect to variety selection, the relative importance of PP and PA is unclear. To evaluate the influence of bean PP relative to PA on iron absorption in humans, 6 stable iron isotope absorption studies were conducted in women (16 or 17 per study). Bean PP (20, 50, and 200 mg) were added in studies 1-3 as red bean hulls to a bread meal. Studies 4- 6 investigated the influence on iron absorption of PP removal and dephytinization of whole red bean porridge and PP removal from dephytinized porridge. Iron absorption was lowered by 14% with 50 mg PP (P < 0.05) and by 45% with 200 mg PP (P < 0.001). The mean iron absorption from whole bean porridge was 2.5%. PP and PA removal increased absorption 2.6-fold (P < 0.001) and removal of PP from dephytinized porridge doubled absorption (P < 0.001). Between-study comparisons indicated that dephytinization did not increase iron absorption in the presence of PP, but in their absence, absorption increased 3.4-fold (P < 0.001). These data suggest that in countries where beans are a staple food, PP and PA concentrations should be considered when selecting bean varieties for human consumption. Lowering only one inhibitor will have a modest influence on iron absorption.
Authors:
Nicolai Petry; Ines Egli; Christophe Zeder; Thomas Walczyk; Richard Hurrell
Publication Detail:
Type:  Clinical Trial; Journal Article; Randomized Controlled Trial; Research Support, Non-U.S. Gov't     Date:  2010-09-22
Journal Detail:
Title:  The Journal of nutrition     Volume:  140     ISSN:  1541-6100     ISO Abbreviation:  J. Nutr.     Publication Date:  2010 Nov 
Date Detail:
Created Date:  2010-10-21     Completed Date:  2010-11-09     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0404243     Medline TA:  J Nutr     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1977-82     Citation Subset:  IM    
Affiliation:
Laboratory of Human Nutrition, Institute of Food Science and Nutrition, ETH, Zürich 8092, Switzerland. petryn@ethz.ch
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MeSH Terms
Descriptor/Qualifier:
Adolescent
Adult
Bread / analysis
Cross-Over Studies
Diet*
Fabaceae / chemistry*
Female
Flavonoids / administration & dosage*,  analysis
Food Handling / methods
Humans
Intestinal Absorption*
Iron Isotopes
Iron, Dietary / metabolism*
Middle Aged
Phenols / administration & dosage*,  analysis
Phytic Acid / administration & dosage*,  analysis
Seeds / chemistry*
Young Adult
Chemical
Reg. No./Substance:
0/Flavonoids; 0/Iron Isotopes; 0/Iron, Dietary; 0/Phenols; 0/polyphenols; 83-86-3/Phytic Acid

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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