Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-25T02:22:33.003Z Has data issue: false hasContentIssue false
  • English
  • Français

In vitro estimation of iron availability from a range of plant foods: influence of phytate, ascorbate and citrate

Published online by Cambridge University Press:  09 March 2007

T. Hazell  and
I. T. Johnson
T. Hazell
Affiliation:
AFRC Institute of Food Research, Norwich Laboratory, Colney Lane, Norwich NR4 7UA
I. T. Johnson
Affiliation:
AFRC Institute of Food Research, Norwich Laboratory, Colney Lane, Norwich NR4 7UA
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Plant foods were digested in vitro and the proportion of iron which diffused across a ssemi-permeable membrane was used as an index of Fe availability.

2. The mean (with SEM) Fe diffusibility from a group of eighteen cereals, legumes and nuts was very low, 2.1 (0.25)%, whereas from a group of sixteen fruits and vegetables it was high, 13.7 (1.09)%. The difference between the two food groups was highly significant (P < 0.001).

3. The results for Fe diffusibility correlated well with literature values for the in vivo absorption of Fe from similar foods (r0.84, P < 0.01).

4. When phytate, citrate and ascorbate were added to selected foods in amounts corresponding to endogenous levels, only phytate and citrate gave the expected effects on Fe diffusibility. Ascorbate only enhanced Fe diffusibility to the expected extent when it was added in much larger amounts, not normally found in foods.

5. When added to cereal foods, orange juice was found to enhance greatly Fe diffusibility even when its content of ascorbate was completely destroyed by boiling followed by prolonged storage. When citrate and ascorbate were added to cereal foods in amounts equivalent to those found in fresh orange juice, both enhanced Fe diffusibility but citrate was far more effective.

6. It is concluded that phytate is a major inhibitor of Fe diffusibility in cereals, legumes and nuts. However, citrate rather than ascorbate would appear to be the major enhancer of Fe diffusibility from many fruits and vegetables.

7. The implications of the present results are discussed in relation to the relative influence of phytate, citrate and ascorbate on dietary Fe availability.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 57 , Issue 2 , March 1987 , pp. 223 - 233
Copyright
Copyright © The Nutrition Society 1987

References

REFERENCES

Abernathy, R. P., Miller, J., Wentworth, J. & Speirs, M. (1965). Journal of Nutrition 85, 265–270.CrossRefGoogle Scholar
Amine, E. K. & Hegsted, D. M. (1975). Journal of Agricultural and Food Chemistry 23, 204–206.CrossRefGoogle Scholar
Apte, S. V. & Venkatachalam, P. S. (1962). Indian Journal of Medical Research 50, 516–520.Google Scholar
Bjorn-Rasmussen, E., Hallberg, L. & Walker, R. (1973). American Journal of Clinical Nutrition 26, 1311–1319.CrossRefGoogle Scholar
Callender, S. T., Marney, S. R. & Warner, G. R. (1970). British Journal of Haematology 19, 657–665.CrossRefGoogle Scholar
Christopher, J. P., Hegenauer, J. C. & Saltman, P. D. (1974). In Trace Element Metabolism in Animals, vol. 2, pp. 133–145. [Hoekstra, W. G., Suttie, J. W., Ganther, H. E. and Mertz, W., editors]. London: Butterworths.Google Scholar
Cook, J. D., Layrisse, M., Martinez-Torres, C., Walker, R., Monsen, E. & Finch, C. A. (1972). Journal of Clinical Investigation 51, 805–815.CrossRefGoogle Scholar
Cook, J. D. & Monsen, E. R. (1977). American Journal of Clinical Nutrition 30, 235–241.CrossRefGoogle Scholar
Diem, K. & Lentner, C. (1970). Documenta Geigy Scientific Tables, 7th ed. Basle: J. R. Geigy SA.Google Scholar
Disler, P. B., Lynch, S. R., Charlton, R. W., Torrance, J. D., Bothwell, T. H., Walker, R. B. & Mayet, F. (1975). Gut 16, 193–260.CrossRefGoogle Scholar
Fernandez, R. & Phillips, S. F. (1982). American Journal of Clinical Nutrition 35, 107–112.CrossRefGoogle Scholar
Gillooly, M., Bothwell, T. H., Torrance, J. D., MacPhail, A. P., Derman, D. P., Bezwoda, W. R., Mills, W., Charlton, R. W. & Mayet, F. (1983). British Journal of Nutrition 49, 331–342.CrossRefGoogle Scholar
Gillooly, M., Torrance, J. D., Bothwell, T. H., MacPhail, A. P., Derman, D., Mills, W. & Mayet, F. (1984). American Journal of Clinical Nutrition 40, 522–527.CrossRefGoogle Scholar
Hallberg, L. (1981). In Vitamin C (Ascorbic Acid), pp. 49–61 [Counsell, J. M. and Hornig, D. H., editors]. London: Applied Science Publishers.Google Scholar
Hallberg, L. & Rossander, L. (1982). American Journal of Clinical Nutrition 35, 502–509.CrossRefGoogle Scholar
Hartmann, B. G. & Hillig, F. (1934). Journal of the Association of Official Agricultural Chemists 27, 522–531.Google Scholar
Hazell, T. (1985). World Review of Nutrition and Dietetics 46, 1–123.CrossRefGoogle Scholar
Hussain, R. & Patwardhan, V. N. (1959). Indian Journal of Medical Research 47, 676–682.Google Scholar
International Nutritional Anemia Consultative Group (1982). Iron Absorption from Cereals and Legumes. New York: The Nutrition Foundation.Google Scholar
Klavins, J. V., Kinney, T. D. & Kaufman, N. (1962). British Journal of Experimental Pathology 43 172–180.Google Scholar
Layrisse, M., Cook, J. D., Martinez-Torres, C., Roche, M., Kuhn, I. N., Walker, R. B. & Finch, C. A. (1969). Blood 33, 430–443.CrossRefGoogle Scholar
Layrisse, M. & Martinez-Torres, C. (1971). In Progress in Haematology, vol. 7, pp. 137–160 [Brown, E. B. and Moore, C. V., editors]. New York: Grune and Stratton.Google Scholar
Layrisse, M., Martinez-Torres, C. & Gonzalez, M. (1974). American Journal of Clinical Nutrition 27, 152–162.CrossRefGoogle Scholar
Lee, P. C., Ledwich, J. R. & Smith, D. C. (1967). Canadian Medical Association Journal 97, 181–184.Google Scholar
Lock, S. & Bender, A. E. (1980). British Journal of Nutrition 43, 413–420.CrossRefGoogle Scholar
Lynch, S. R., Beard, J. L., Dassenko, S. A. & Cook, J. D. (1984). American Journal of Clinical Nutrition 40, 42–47.CrossRefGoogle Scholar
McCance, R. A. (1939). Chemistry and Industry 11, 528–530.CrossRefGoogle Scholar
Mameesh, M. S., Aprahamian, S., Salji, J. P. & Cowan, J. W. (1970). American Journal of Clinical Nutrition 23, 1027–1032.CrossRefGoogle Scholar
Miller, D. D., Schricker, B. R., Rasmussen, R. R. & Van Campen, D. (1981). American Journal of Clinical Nutrition 34, 2248–2256.CrossRefGoogle Scholar
Ministry of Agriculture, Fisheries and Food (1985). Household Food Consumption and Expenditure, 1983. London: H.M. Stationery Office.Google Scholar
Monsen, E. R. (1982). In Nutritional Bioavailability of Iron, pp. 85–95 [Kies, C., editor]. Washington, DC: American Chemical Society.CrossRefGoogle Scholar
Monsen, E. R., Hallberg, L., Layrisse, M., Hegsted, D. M., Cook, J. D.Mertz, W. & Finch, C. A. (1978). American Journal of Clinical Nutrition 31, 134–141.CrossRefGoogle Scholar
Moore, C. V. & Dubach, R. (1951). Transactions of the Association of American Physicians 64, 245–256.Google Scholar
Morck, T. A., Lynch, S. R., Skikne, B. S. & Cook, J. D. (1981). American Journal of Clinical Nutrition 34, 2630–2634.CrossRefGoogle Scholar
Narasinga Rao, B. S. & Prabhavathi, T. (1978). American Journal of Clinical Nutrition 31, 169–175.CrossRefGoogle Scholar
Oberleas, D. (1973). Toxicants Occurring Naturally in Foods, 2nd ed. Washington, DC: National Academy of Sciences.Google Scholar
Paul, A. A. & Southgate, D. A. T. (1978). McCance and Widdowson's The Composition of Foods, 4th ed. London: H.M. Stationery Office.Google Scholar
Pollack, S., Kaufman, R. M. & Crosby, W. H. (1964). Blood 24, 577–581.CrossRefGoogle Scholar
Reinhold, J. G., Ismail-Beigi, F. & Faradji, B. (1975). Nutrition Reports International 12, 75–85.Google Scholar
Rossander, L. L., Hallberg, L. & Bjom-Rasmussen, E. (1979). American Journal of Clinical Nutrition 32, 2484–2489.CrossRefGoogle Scholar
Sanford, R. (1960). Nature 185, 533–534.CrossRefGoogle Scholar
Sayers, M. H., Lynch, S. R., Charlton, R. W., Bothwell, T. H., Walker, R. B. & Mayet, F. (1974). British Journal of Nutrition 31, 361–375.CrossRefGoogle Scholar
Schricker, B. R., Miller, D. D., Rasmussen, R. R. & Van Campen, D. (1981). American Journal of Clinical Nutrition 34, 2257–2263.CrossRefGoogle Scholar
Shackleton, L. & McCance, R. A. (1936). Biochemical Journal 30, 582–591.CrossRefGoogle Scholar
Sharpe, L. M., Peacock, W. C., Cooke, R. & Harris, R. S. (1950). Journal of Nutrition 41, 433–446.CrossRefGoogle Scholar
Solomons, N. W. & Viteri, F. E. (1982). In Ascorbic Acid: Chemistry, Metabolism, and Uses, pp. 551–569. [Sieb, P. A. and Tolbert, B. M., editors]. Washington DC: American Chemical Society.CrossRefGoogle Scholar
Watt, B. K. & Merrill, A. L. (1963). Composition of Foods, Agriculture Handbook no. 8. Washington, DC: United States Department of Agriculture.Google Scholar
Wright, E. & Hughes, R. E. (1975). Nutrition (London) 29, 367–372.Google Scholar