Iron absorption from african pearl millet and rice meals

Guiro, Amadou Tidiane; Galán, Pilar; Cherouvrier, F; Sall, Mohamadou; Herçberg, Serge

doi:10.1016/s0271-5317(05)80616-5

Cited by 10 publications

(14 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The study calculated the iron absorption by iron-replete men with an average serum ferritin of 83 μ g/L in relation to exchangeable iron, because the meals were contaminated by iron from soil residues and/or by dust (46). In our study, fractional iron absorption values from meals based on regular-iron millet were higher than those reported in the previous study and relatively high for meals with such high PA:iron.…”

Section: Discussionmentioning

confidence: 99%

Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals

Cercamondi

Egli

Mitchikpe

et al. 2013

The Journal of Nutrition

114

View full text Add to dashboard Cite

Iron biofortification of pearl millet (Pennisetum glaucum) is a promising approach to combat iron deficiency (ID) in the millet-consuming communities of developing countries. To evaluate the potential of iron-biofortified millet to provide additional bioavailable iron compared with regular millet and post-harvest iron-fortified millet, an iron absorption study was conducted in 20 Beninese women with marginal iron status. Composite test meals consisting of millet paste based on regular-iron, iron-biofortified, or post-harvest iron-fortified pearl millet flour accompanied by a leafy vegetable sauce or an okra sauce were fed as multiple meals for 5 d. Iron absorption was measured as erythrocyte incorporation of stable iron isotopes. Fractional iron absorption from test meals based on regular-iron millet (7.5%) did not differ from iron-biofortified millet meals (7.5%; P = 1.0), resulting in a higher quantity of total iron absorbed from the meals based on iron-biofortified millet (1125 vs. 527 μg; P < 0.0001). Fractional iron absorption from post-harvest iron-fortified millet meals (10.4%) was higher than from regular-iron and iron-biofortified millet meals (P < 0.05 and P < 0.01, respectively), resulting in a higher quantity of total iron absorbed from the post-harvest iron-fortified millet meals (1500 μg; P < 0.0001 and P < 0.05, respectively). Results indicate that consumption of iron-biofortified millet would double the amount of iron absorbed and, although fractional absorption of iron from biofortification is less than that from fortification, iron-biofortified millet should be highly effective in combatting ID in millet-consuming populations.

show abstract

Section: Discussionmentioning

confidence: 99%

Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals

Cercamondi

Egli

Mitchikpe

et al. 2013

The Journal of Nutrition

114

View full text Add to dashboard Cite

show abstract

“…Low iron bioavailability in Senegalese foods and typical diets of West African populations is known as one of the main causes of iron deficiency [9,10]. Moreover, iron requirements for lactating women are more important than women of reproductive age as they usually have low iron stores due to high requirements during pregnancy, and blood loss during delivery and the post-partum period [11].…”

Section: Discussionmentioning

confidence: 99%

Impact of daily consumption of Moringa (<i>Moringa oleifera</i>) dry leaf powder on iron status of Senegalese lactating women

Idohou-Dossou¹,

Diouf²,

Gueye³

et al. 2011

African Journal of Food, Agriculture, Nutrition and Development

View full text Add to dashboard Cite

A randomized study was conducted to test the efficacy of Moringa powder on iron status and weight gain in women. In an open-labelled randomized trial, 82 moderately anaemic, lactating women, aged 26.7± 6.5 years, received a weekly dose of either 100g of Moringa powder(Moringa group) or 120 mg iron sulphate with 0.5 mg folic acid (Control group). Data from 64 women (33 from Moringa group and 31 from Control group) were analyzed. Baseline parameters, socioeconomic , anthropometry, haematology, plasma ferritin, and acute phase proteins were comparable in both groups. Low plasma ferritin (< 12 μg/l) indicating iron deficiency was found in 13 and 14 women from the Moringa and Control groups, respectively. After 3 months of treatment, mean haemoglobin concentrations significantly increased in both groups (p<0.001) but iron stores were unchanged in the Moringa group while they significantly increased in the Control group indicating that consumption of Moringa leaves failed to restore iron stores in anaemic subjects. A slight improvement was observed in the prevalence of anaemia in both groups but anaemia still persisted due to other reasons than iron deficiency anaemia. None of the groups gained weight during the 3 months. However, the average weight lost was less important in the Moringa group (-0.8 ± 2.1 kg) compared to the control group (-1.2± 2.3 kg) but the difference was not significant (p=0.45).The amount of digestible protein in the powder could suggest that the consumption of Moringa was beneficial to the rural women by preventing weight loss during the rainy season. Micronutrient status improvement of vulnerable people in developing countries like Senegal should combine diet-based strategies through production and consumption of animal derived food, vegetable, fruits and food fortification program. However, Moringa Oleifera is one example of local food that can be used in nutritional intervention program, but its use needs additional rigorous clinical trials to confirm its nutritional benefits.

show abstract

“…The variation in the bioavailability of iron from cereals and legumes was presumably due to the presence within each food item of different levels of tannins, polyphenols, and fibre components [12]. Guiro et al [13] also reported that iron absorption from West African meals was insufficient to cover the physiological requirements of iron in a large part of the population. The level of iron in pigeon, a red meat, is higher than in chicken.…”

Section: Discussionmentioning

confidence: 99%

Sources and Forms of Iron in Nigerian Foods and Effects of Processing on Availability

Latunde-Dada¹,

Babu

Chapasuka

1997

Food Nutr Bull

View full text Add to dashboard Cite

The average diet in most developing countries, including Nigeria, is predominantly plant based. Cereals, legumes, tubers, and vegetables are the main food types. Although most of these food items have considerable iron, its low bioavailability is one of the factors accounting for the high incidence of iron-deficiency anaemia. The traditional processing procedures, fermentation and germination, improved the chemical and bioavailable iron in the foods studied. Techniques of measuring iron availability in vitro and in vivo were applied to a variety of foods. The advantages and disadvantages of the methods employed are discussed.

show abstract

Iron absorption from african pearl millet and rice meals

Cited by 10 publications

References 19 publications

Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals

Total Iron Absorption by Young Women from Iron-Biofortified Pearl Millet Composite Meals Is Double That from Regular Millet Meals but Less Than That from Post-Harvest Iron-Fortified Millet Meals

Impact of daily consumption of Moringa (<i>Moringa oleifera</i>) dry leaf powder on iron status of Senegalese lactating women

Sources and Forms of Iron in Nigerian Foods and Effects of Processing on Availability

Contact Info

Product

Resources

About