1994
DOI: 10.1007/bf01094089
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Bioavailability to rats of iron from fortified grain amaranth

Abstract: In this study, fortified and unfortified grain amaranth seed flour diets and a FeSO4-fortified casein diet (used as a control) were evaluated for their iron (Fe) bioavailability. NaFeEDTA, ferrous fumarate, and FeSO4-fortified grain amaranth were fed to growing Sprague-Dawley weaning male rats. Iron intake, hemoglobin iron (HbFe) gain, Fe availability, total iron binding capacity (TIBC), serum iron, non-haem liver iron and red bloodcell volume (RBV) were determined, and the values were compared with those of t… Show more

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Cited by 10 publications
(7 citation statements)
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“…The iron biological availability in ironfortified and nonfortified amaranth flour using a FeSO 4 ‐fortified casein control diet was later reevaluated by Ologunde and others (1994). The flour of amaranth grains was fortified with NaFeEDTA, FeC 4 H 2 O 4, and FeSO 4 .…”
Section: Anti‐anemic Effectmentioning
confidence: 99%
“…The iron biological availability in ironfortified and nonfortified amaranth flour using a FeSO 4 ‐fortified casein control diet was later reevaluated by Ologunde and others (1994). The flour of amaranth grains was fortified with NaFeEDTA, FeC 4 H 2 O 4, and FeSO 4 .…”
Section: Anti‐anemic Effectmentioning
confidence: 99%
“…Previous data from experimental models also reported a low or negligible influence of amaranth on the bioavailability of the micronutrient to growing Sprague-Dawley weaning male rats. 28,29 In interventional studies on human subjects without ID who were fed cereals fortified with 2.5 mg of Fe as FeSO 4 , low bioavailability values (<1%) were also demonstrated for several different cereals studied, among others, bitter and sweet quinoa. 6 Additional data from human studies confirmed a 1.6-fold higher Fe absorption ratio from wheat compared with quinoa infant cereals, 8 a result similar to the 1.1-fold higher Hb concentration found in ID animals fed with WWB compared with QB.…”
Section: Discussionmentioning
confidence: 99%
“…yMA: amaranth-maize porridge with 56 g of grain amaranth flour (Fe content 5 0?20 g/kg wet weight) and 24 g of maize flour. Assumed bioavailability of amaranth is 3 % (15) and 4 % bioavailability for Fe in maize (27) . JMM1: plain maize porridge (60 g of maize flour) with added 2?5 mg of Fe in the form of NaFeEDTA (24) .…”
Section: Discussionmentioning
confidence: 99%
“…Simulations of the effect of the intervention on Fe intake were made using data from the first survey. Assumptions made included: (i) wet weight Fe content of maize is 0·061 g/kg and of grain amaranth is 0·20 g/kg based on own analysis of the flours (CW Macharia-Mutie, AM Mwangi and ID Brouwer, unpublished results); (ii) bioavailability of Fe from maize flour in all of the porridges is 4 % ( 27 ) , bioavailability of the 70 % grain amaranth flour in the amaranth–maize porridge is 3 % ( 15 ) and bioavailability of the 2·5 mg Fe in the form of NaFeEDTA is 7 % ( 28 ) ; and (iii) the intervention would last for 80 d, i.e. 16 weeks of feeding at 5 d/week, as treatment effects may be achieved within this time frame and an even shorter period for MNP ( 29 ) .…”
Section: Methodsmentioning
confidence: 99%
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