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The importance of dietary composition for efficacy of iron absorption measured in a whole diet that includes rye bread fortified with ferrous fumerate: a radioisotope study in young women

Published online by Cambridge University Press:  08 March 2007

Inge Tetens ,
Tanja M. Larsen ,
Mette Bach Kristensen ,
Ole Hels ,
Mikael Jensen ,
Cathrine M. Morberg ,
Agnete D. Thomsen ,
Liselotte Højgaard  and
Marianne Henriksen
Inge Tetens*
Affiliation:
Department of Human Nutrition/LMC Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, DK-1958, Frederiksberg C, Denmark
Tanja M. Larsen
Affiliation:
Department of Human Nutrition/LMC Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, DK-1958, Frederiksberg C, Denmark
Mette Bach Kristensen
Affiliation:
Department of Human Nutrition/LMC Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, DK-1958, Frederiksberg C, Denmark
Ole Hels
Affiliation:
Department of Human Nutrition/LMC Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, DK-1958, Frederiksberg C, Denmark
Mikael Jensen
Affiliation:
Institute of Natural Sciences The Royal Veterinary and Agricultural University, DK-1958 Frederiksberg C, Denmark Risø National Laboratory, DK-4000 Roskilde, Denmark
Cathrine M. Morberg
Affiliation:
Department of Human Nutrition/LMC Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, DK-1958, Frederiksberg C, Denmark
Agnete D. Thomsen
Affiliation:
Cerealia, Schulstad Bread A/S, DK-2650 Hvidovre, Denmark
Liselotte Højgaard
Affiliation:
Department of Clinical Physiology and Nuclear Medicine, Rigshospitalet Copenhagen University Hospital, DK-2100 Copenhagen, Denmark
Marianne Henriksen
Affiliation:
Department of Human Nutrition/LMC Centre for Advanced Food Studies, The Royal Veterinary and Agricultural University, DK-1958, Frederiksberg C, Denmark
*
*Corresponding author: Dr Inge Tetens, Department of Nutrition, The Danish Institute for Food and Veterinary Research, Mørkhøj Bygade 19, DK-2860 Søborg, Denmark, fax +45 7234 7119, email [email protected]
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Abstract

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Fe absorption is affected by many dietary factors. The objective of the present study was to measure the effects of high v. low content of vitamin C, meat and phytic acid in whole diets with Fe-fortified bread on the efficacy of Fe absorption. Thirty-two healthy women with low Fe stores were randomised to three groups, each of which was given two of six test diets containing either low/high amounts of vitamin C, meat or phytic acid, respectively, in a cross-over design. Each diet was served throughout a 5 d period. Fe-fortified rye bread, extrinsically labelled with 59Fe, was given with all main meals. Fe absorption was determined from whole-body counter measurements of 59Fe retention. The fractional non-haem Fe absorption (corrected to a 40% standard absorption by measurements from the reference dose) was 1·9% v. 3·4% (P=0·04) for the low/high vitamin C diets, 3·0% v. 3·5% (P=0·58) on the low/high meat diets and 4·9% v. 3·8% (P=0·24) on the low/high phytic acid diet, respectively. The total Fe absorbed (geometric mean with standard error) varied from 0·43 (se 0·11) mg from the diet with lowest bioavailability to 1·09 (se 0·18) mg from the diet with highest bioavailability (P<0·001). The present whole-diet study indicates that diet composition is a strong predictor of Fe absorption. In the diet with a low content of enhancers and a high content of inhibitors, vitamin C improved non-haem Fe absorption. The total Fe absorption varied 2·5-fold after small alterations of the content of enhancers and inhibitors in the diet.

Keywords

Iron deficiencyIron fortificationVitamin CMeatPhytic acid
Type
Research Article
Information
British Journal of Nutrition , Volume 94 , Issue 5 , November 2005 , pp. 720 - 726
Copyright
Copyright © The Nutrition Society 2005

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