1992
DOI: 10.1093/ajcn/56.3.573
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Soy protein, phytate, and iron absorption in humans

Abstract: The effect of reducing the phytate in soy-protein isolates on nonheme-iron absorption was examined in 32 human subjects. Iron absorption was measured by using an extrinsic radioiron label in liquid-formula meals containing hydrolyzed corn starch, corn oil, and either egg white or one of a series of soy-protein isolates with different phytate contents. Iron absorption increased four- to fivefold when phytic acid was reduced from its native amount of 4.9-8.4 to less than 0.01 mg/g of isolate. Even relatively sma… Show more

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Cited by 367 publications
(275 citation statements)
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“…Studies by suggest that interactions with phytate may be important in meals containing bread. Phytates are powerful inhibitors of non-haem-Fe absorption (Hallberg et al 1989;Hurrell et al 1992). Poorly-soluble calcium phytate complexes formed in the dough during fermentation and baking may prevent phytate degradation by natural phytases in bread (Zhou & Erdman, 1995).…”
Section: Mechanisms Responsible For the Inhibitory Effects Of Calciummentioning
confidence: 99%
“…Studies by suggest that interactions with phytate may be important in meals containing bread. Phytates are powerful inhibitors of non-haem-Fe absorption (Hallberg et al 1989;Hurrell et al 1992). Poorly-soluble calcium phytate complexes formed in the dough during fermentation and baking may prevent phytate degradation by natural phytases in bread (Zhou & Erdman, 1995).…”
Section: Mechanisms Responsible For the Inhibitory Effects Of Calciummentioning
confidence: 99%
“…The absorption of mineral elements is a very complicated system and several components in foods can form soluble and insoluble complexes with these elements under intestinal conditions (Gibson et al, 2010). Legumes, cereals and other plant related foods, which form the base of diets for most African communities, contain phytate (myo-inositol hexaphosphate and other inositol phosphates), a known inhibitor of iron and zinc absorption (Hurrell et al, 1992;Lönnerdal, 2000;Afify et al, 2011). Normally encountered levels of phytates in cereals and legumes can reduce protein and amino acid digestibility by up to 10% (Gilani et al, 2012).…”
Section: Introductionmentioning
confidence: 99%
“…However, absorption of mineral elements from diets is likely to be higher with an enhancer when compared with lowbioavailability diets (Collings et al, 2013). Phytic acid inhibits iron absorption in a dose-dependent manner above a molar ratio of phytate to iron of 1:7 (Hurrell, 1992). However, ascorbic acid counteracts the effect of phytate when ascorbic acid:iron ratio exceeds 4:1 (Zijp et al, 2010).…”
Section: Introductionmentioning
confidence: 99%
“…There is evidence that many forms of iron do not enter the iron common pool and remain unavailable for absorption. Secondly, soy protein [28] and milk proteins [29,30] have been associated with lower iron bioavailability even in the absence of phytic acid, but from these results, it appears that soy protein in SPC played a more significant role than milk proteins in DSMP to and further reduced iron bioavailability in SPC recipe. For adequate bioavailability of iron, the PA/Fe molar ratio should be <1 [30].…”
Section: Resultsmentioning
confidence: 96%