Document Detail

Use of white beans instead of red beans may improve iron bioavailability from a Tanzanian complementary food mixture.
MedLine Citation:
PMID:  20533242     Owner:  NLM     Status:  MEDLINE    
In the study presented, an in vitro digestion/Caco-2 cell culture model was used to assess the amount of bioavailable iron from a modified Tanzanian complementary food formulation. The main objective of the study was to determine whether a change from red beans to white beans in the complementary food recipe would improve iron bioavailability from the mixture, as recent studies had indicated that iron bioavailability in white beans is significantly higher compared to that in the colored beans. The white beans had a significantly higher (p<0.0001) amount of ferritin formation (13.54 ng/mg) when compared to all other porridge ingredients including the red beans (2.3 ng/mg), and it is plausible that the complementary food formulated with the white beans may be superior to that formulated with the red beans, with reference to iron bioavailability. The results are important as they suggest that substitution of complementary food ingredients with high anti-nutrient concentrations with those that have lower anti-nutrient concentrations may improve iron bioavailability from complementary food home-recipes.
Mercy G Lung'aho; Raymond P Glahn
Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  International journal for vitamin and nutrition research. Internationale Zeitschrift für Vitamin- und Ernährungsforschung. Journal international de vitaminologie et de nutrition     Volume:  80     ISSN:  0300-9831     ISO Abbreviation:  Int J Vitam Nutr Res     Publication Date:  2010 Jan 
Date Detail:
Created Date:  2010-06-10     Completed Date:  2010-07-26     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  1273304     Medline TA:  Int J Vitam Nutr Res     Country:  Switzerland    
Other Details:
Languages:  eng     Pagination:  24-31     Citation Subset:  IM    
Department of Food Science, Cornell University, Ithaca, NY, USA.
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MeSH Terms
Anemia, Iron-Deficiency / prevention & control
Bifidobacterium / metabolism
Biological Availability
Caco-2 Cells
Enterocytes / metabolism
Ferritins / metabolism
Food Handling / methods
Food Microbiology
Infant Food / analysis*,  microbiology
Intestinal Absorption
Iron, Dietary / analysis,  pharmacokinetics*
Lactobacillus / metabolism
Nutritive Value
Phaseolus / chemistry*
Phytic Acid / analysis
Seeds / chemistry*
Species Specificity
Reg. No./Substance:
0/Iron, Dietary; 83-86-3/Phytic Acid; 9007-73-2/Ferritins

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