Contaminant Iron in Water and Soil Samples and in Vitro Availability Studies

Latunde-Dada, Gladys O.

doi:10.1177/156482659201400406

Cited by 3 publications

(3 citation statements)

References 18 publications

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“…It is reasonable to conclude that the greater iron bioavailability of the acidic soil vs the calcareous soil observed by Gibson, et al (2015) is likely to be a result of the superior solubility of iron in the acidic soil at pH 7 as observed in this study, rather than the existence of more bioaccessible iron species. Variations in the iron solubility and bioaccessibility of different types of soils have also been reported by other authors (Hallberg & Björn-Rasmussen, 1981;Latunde-Dada, 1992;Seim, Ahn, Bodis, Luwedde, Miller, Hillier, et al, 2013).…”

Section: Bioaccessibility Of Iron In Soilssupporting

confidence: 74%

“…For example, bioaccessibility of iron in maize contaminated with extrinsic iron from milling equipment was increased from 1.4 to 4.0 % after fermentation during the production of mawè, a fermented maize dish from Benin (Greffeuille, Kayodé, Icard-Vernière, Gnimadi, Rochette, & Mouquet-Rivier, 2011). Similarly, the addition of ascorbic acid can increase the bioaccessibility of extrinsic iron in contaminated foods (Derman, Bothwell, Torrance, Macphail, Bezwoda, Charlton, et al, 1982;Latunde-Dada, 1992).…”

Section: Bioaccessibility Of Iron In Soil-contaminated Pearl Millet F...mentioning

confidence: 99%

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Bioaccessibility of iron in pearl millet flour contaminated with different soil types

Muleya¹,

Young²,

Broadley³

et al. 2023

Food Chemistry

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Section: Bioaccessibility Of Iron In Soilssupporting

confidence: 74%

Section: Bioaccessibility Of Iron In Soil-contaminated Pearl Millet F...mentioning

confidence: 99%

Bioaccessibility of iron in pearl millet flour contaminated with different soil types

Muleya¹,

Young²,

Broadley³

et al. 2023

Food Chemistry

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“…Exogenous iron in foods can be due to fortification, cooking utensils and cans used in processing, and even dirt. Contaminant iron in soil particles and drinking water may account for a significant intake of this element in Nigeria [22]. A lot of extrinsic iron is introduced into food items during the traditional stone milling still used in many areas of the third world [23].…”

Section: Food-based Approaches To Improving the Bioavailability Of DImentioning

confidence: 99%

A Life-cycle Approach to Multi-micronutrient Supplementation: Rationale and Programme Concept

2000

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Iron deficiency is the world's most common nutritional disorder and is predominantly responsible for anaemia in human populations. Its management and control involve iron supplementation and fortification of foods and, in developing countries, the control of parasitic infections as well. It is also important to formulate foodbased strategies to improve the bioavailability of dietary iron, for example, by promoting culturally acceptable changes in food choices, processing, and preservation. These require sound scientific data from nutritional research and the participation of women scientists who are familiar with the local and sociocultural preferences of the target communities. Research has shown that the major effects of processing on iron availability are associated with the separation, dehulling, and cooking procedures. The magnitude of losses varies with the food type and processing technique. Blanching and homogenization of vegetables may account for up to 28% and 40% of soluble iron loss, respectively. Moreover, the traditional practice of adding kanwa (an alkaline salt) to soften beans and to impart a green colour to vegetables during cooking results in reduced iron availability. In contrast, germination and fermentation have been shown to enhance the availability of iron from foods. Thus, traditional-food processing methods, such as fermentation, should be encouraged, actively promoted, and preserved.

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Women and Sustainable Approaches to the Management of Iron Deficiency

2000

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Urban-rural comparisons of childhood undernutrition suggest that urban populations are better off than rural populations. However, these comparisons could mask the large differentials that exist between socio-economic groups in urban areas. Data from the Demographic and Health Surveys for 11 countries from three regions were used to test the hypothesis that intra-urban differentials in child stunting are greater than intra-rural differentials, and that the prevalence of stunting among the urban and the rural poor is equally high. A socio-economic status (SES) index based on household assets, housing quality, and availability of services was created separately for rural and urban areas of each country, using principal components analysis. Odds ratios (OR) were computed to estimate the magnitude of differentials in stunting (height-for-age Z scores < -2) between urban and rural areas and between the lowest and highest SES quintiles within areas. The prevalence of stunting was lower in urban than in rural areas for all countries, but ruralurban odds ratios were relatively small (< 3.3). As hypothesized, the gap between low and high SES was markedly larger in urban (median OR, 4) than rural (median OR, 1.8) areas, and differentials were statistically significant (interaction between area and SES in logistic regression) in all but three countries. Withinurban ORs as high as 10 were found in Peru and the Dominican Republic, whereas within-rural ORs were smaller than 3.5, except in Brazil. In most countries, stunting in the poorest urban quintile was almost the same as that among poor rural dwellers. Thus, malnutrition in urban areas continues to be of concern, and effective targeting of nutrition programmes to the poorest segments of the urban population will be critical to their success and cost-effectiveness.

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Contaminant Iron in Water and Soil Samples and in Vitro Availability Studies

Cited by 3 publications

References 18 publications

Bioaccessibility of iron in pearl millet flour contaminated with different soil types

Bioaccessibility of iron in pearl millet flour contaminated with different soil types

A Life-cycle Approach to Multi-micronutrient Supplementation: Rationale and Programme Concept

Women and Sustainable Approaches to the Management of Iron Deficiency

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