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Iron absorption from typical West African meals containing contaminating Fe

Published online by Cambridge University Press:  09 March 2007

Pilar Galan ,
Françoise Cherouvrier ,
Isidore Zohoun ,
Théophile Zohoun ,
Michel Chauliac  and
Serge Hercberg
Pilar Galan
Affiliation:
Centre de Recherche sur les Anémies Nutritionnelles, Institut Scientifique et Technique de I'Alimentation, CNAM 2 rue Conté, F-75003 Paris, France
Françoise Cherouvrier
Affiliation:
Centre de Recherche sur les Anémies Nutritionnelles, Institut Scientifique et Technique de I'Alimentation, CNAM 2 rue Conté, F-75003 Paris, France
Isidore Zohoun
Affiliation:
CNHU, Cotonou, Bénin, W. Africa
Théophile Zohoun
Affiliation:
Faculté de Médecine, Cotonou, Benin, W. Africa
Michel Chauliac
Affiliation:
Centre International de l'Enfance, Paris, France
Serge Hercberg
Affiliation:
Centre de Recherche sur les Anémies Nutritionnelles, Institut Scientifique et Technique de I'Alimentation, CNAM 2 rue Conté, F-75003 Paris, France
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Abstract

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Iron absorption from three typical West African meals was measured in fourteen subjects using the extrinsic-tag technique with 59Fe and 55Fe. All meals consisted of maize as the staple food. Meals were prepared in Benin under realistic conditions from locally grown foods. Of the non-haem-Fe in the meals 39–73% did not exchange with the added inorganic radio-Fe tracer, depending on the degree of Fe contamination of meals. Non-haem-Fe absorption was low in each maize meal, but was even lower for those eaten with a vegetable sauce than for those eaten with a fish sauce. When haem-Fe absorption was included, 70.0–160μg Fe was absorbed. Expressed on an energy basis, the bioavailable nutrient density was 3.2–7.0 μ/100 kJ (13.4–29.5 μ/100 kcal). These findings suggest that total Fe available in the typical diets of West African countries does not meet the physiological requirements of large proportions of the population.

Keywords

Food iron absorptionContamination ironAfrican meals
Type
Minerals: Absorption and Bioavailability
Information
British Journal of Nutrition , Volume 64 , Issue 2 , September 1990 , pp. 541 - 546
Copyright
Copyright © The Nutrition Society 1990

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