Iron absorption from bananas with and without added iron in Mexican women

Abstract

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.