BackgroundBanana is a staple food in many regions with high iron deficiency and may be a potential vehicle for iron fortification. However, iron absorption from bananas is not known.ObjectiveThe objective of this study was to evaluate total iron absorption from raw and cooked bananas.DesignThirty women (34.9±6.6 years) from rural Mexico were randomly assigned to one of two groups each consuming: 1) 480 g/day of raw banana for 6 days, or 2) 500 g/day of cooked banana for 4 days. Iron absorption was measured after extrinsically labeling with 2 mg of 58Fe and a reference dose of 6 mg 57Fe; analysis was done using ICP-MS.ResultsIron content in cooked bananas was significantly higher than raw bananas (0.53 mg/100 g bananas vs. 0.33 mg/100 mg bananas, respectively) (p<0.001). Percent iron absorption was significantly higher in raw bananas (49.3±21.3%) compared with cooked banana (33.9±16.2%) (p=0.035). Total amount of iron absorbed from raw and cooked bananas was similar (0.77±0.33 mg vs. 0.86±0.41 mg, respectively).ConclusionTotal amount of absorbed iron is similar between cooked and raw bananas. The banana matrix does not affect iron absorption and is therefore a potential effective target for genetic modification for iron biofortification.

Banana is a staple food in many regions with a high prevalence of iron (Fe) deficiency and may be a potential vehicle for Fe fortification. The effect the banana matrix has on Fe absorption is not known. The objective of this study was to evaluate Fe absorption from raw and cooked banana with and without added Fe using stable isotopes. Sixty Mexican women (33.4±7.1y) were randomly assigned to 1 of 4 groups: 1) 480 g of raw banana (N=15), 2) 360 g of raw banana with 2 mg of encapsulated FeSO4/100 g (N=15), 3) 500 g of cooked banana (N=15), or 4) 360 g of cooked banana with 2 mg of encapsulated FeSO4/100 g (N=15). Absorption of Fe was measured using ICP‐MS after extrinsically labeling with 58Fe and a reference dose of 57Fe. Percent Fe absorption was not different from cooked banana with (43.6±21.5%) or without added Fe (30.8±11.0%). Absorption from raw bananas with added Fe was lower (17.9 ± 9.3%) than without added Fe (49.3 ± 21.3%) (p<0.001). Total amount of Fe absorbed from raw and cooked banana increased 2‐fold and 5‐fold, respectively, when Fe was added (p<0.001). Thus, the banana matrix may be used as a potential target for genetic modification to increase Fe content. Supported by Harvest Plus.