Iron Absorption from an Intrinsically Labeled Lentil Meal Is Low but Upregulated in Women with Poor Iron Status

The Journal of Nutrition
Diane M DellaValleKimberly O O'Brien

Abstract

Low iron absorption from important staple foods may contribute to iron deficiency in developing countries. To date, few studies have examined the iron bioavailability of pulse crops as commonly prepared and consumed by humans. The objectives were to characterize the iron absorption from a test meal of intrinsically labeled (57)Fe lentils prepared as dal, to compare the bioavailability of iron from (57)Fe in dal with that observed for a reference dose of (58)Fe as ferrous sulfate, and to assess associations between iron absorption and iron status indicators. This crossover study included 19 nonpregnant women (n = 6 anemic; hemoglobin: <12.0 g/dL) who consumed 2 test meals on consecutive days in a counter-balanced order, ferrous sulfate (7 mg FeSO4 plus 1 mg (58)Fe) and 330 g dal (lentils enriched to 85.1% with (57)Fe, 8 mg native (57)Fe). Iron absorption was determined by analyzing blood samples taken 14 d after dosing with the use of magnetic sector thermal ionization mass spectrometry. We found that the mean iron absorption from the dal was 2.20% ± 3.40% and was significantly lower than the 23.6% ± 13.2% observed from the same iron load given as ferrous sulfate (P < 0.001). Absorption of non-heme iron from dal and from ferrous...Continue Reading

References

Jul 1, 1984·The American Journal of Clinical Nutrition·S R LynchJ D Cook
Mar 1, 1994·The British Journal of Nutrition·P KastenmayerR F Hurrell
Jan 11, 2003·Blood·James D CookBarry S Skikne
Nov 23, 2006·The Journal of Nutrition·Siriporn TuntipopipatThomas Walczyk
Dec 17, 2008·The American Journal of Clinical Nutrition·Melissa F YoungKimberly O O'Brien
Feb 13, 2009·The American Journal of Clinical Nutrition·Mark A RoeSusan J Fairweather-Tait
Jul 6, 2010·Journal of Agricultural and Food Chemistry·Smita GautamKrishnapura Srinivasan
Aug 7, 2013·Journal of Agricultural and Food Chemistry·Diane M DellaValleRaymond P Glahn
Feb 3, 2015·Food and Nutrition Bulletin·Diane M DellaValle, Raymond P Glahn

❮ Previous
Next ❯

Related Concepts

Related Feeds

Anemia

Anemia develops when your blood lacks enough healthy red blood cells. Anemia of inflammation (AI, also called anemia of chronic disease) is a common, typically normocytic, normochromic anemia that is caused by an underlying inflammatory disease. Here is the latest research on anemia.