Metabolic Patterns in Preadolescent Children

Abernathy, R. P.; Miller, J.K.; Wentworth, Jane; Speirs, M.

doi:10.1093/jn/85.3.265

Cited by 17 publications

(1 citation statement)

References 6 publications

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“…The absorption of non-haem-Fe in foods is influenced by a variety of inhibitors and enhancers of Fe absorption. For example, protein (Klavins et al 1962;Abernathy et al 1965), sugars (Pollack et al 1964Amine & Hegsted, 1975), ascorbic acid (Hallberg, 1981) and citric acid (Christopher et al 1974;Gillooly et al 1983) have been shown to enhance Fe availability whereas phytic acid (Sharpe et al 1950;Apte & Venkatachalam, 1962), fibre (Reinhold et al 1975;Fernadez & Phillips, 1982) and tannins (Disler et al 1975) tend to inhibit it. have described an in vitro method that simulates human digestion and absorption of dietary Fe from complex meals.…”

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In vitro estimation of iron availability from a range of plant foods: influence of phytate, ascorbate and citrate

Hazell

Johnson

1987

Br J Nutr

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1. Plant foods were digested in vitro and the proportion of iron which diffused across a semi-permeable membrane was used as an index of Fe availability.2. The mean (with SEM) Fe diffusibility from a group of eighteen cereals, legumes and nuts was very low, 2.1 (0.25)%, whereas from a group of sixteen fruits and vegetables it was high, 13.7 (1.09)%. The difference between the two food groups was highly significant (P < 0.001). 3.The results for Fe diffusibility correlated well with literature values for the in vivo absorption of Fe from similar foods (r0.84, P < 0.01). 4.When phytate, citrate and ascorbate were added to selected foods in amounts corresponding to endogenous levels, only phytate and citrate gave the expected effects on Fe diffusibility. Ascorbate only enhanced Fe diffusibility to the expected extent when it was added in much larger amounts, not normally found in foods.5. When added to cereal foods, orange juice was found to enhance greatly Fe diffusibility even when its content of ascorbate was completely destroyed by boiling followed by prolonged storage. When citrate and ascorbate were added to cereal foods in amounts equivalent to those found in fresh orange juice, both enhanced Fe diffusibility but citrate was far more effective.6. It is concluded that phytate is a major inhibitor of Fe diffusibility in cereals, legumes and nuts. However, citrate rather than ascorbate would appear to be the major enhancer of Fe diffusibility from many fruits and vegetables.7. The implications of the present results are discussed in relation to the relative influence of phytate, citrate and ascorbate on dietary Fe availability.

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