Oily Fish Increases Iron Bioavailability of a Phytate Rich Meal in Young Iron Deficient Women

Santiago Navas-Carretero, Ana M. Pérez-Granados, Beatriz Sarriá, Angeles Carbajal, Mercedes M. Pedrosa, Mark A. Roe, Susan J. Fairweather-Tait, M. Pilar Vaquero
2008 Journal of the American College of Nutrition  
Iron deficiency is a major health problem worldwide, and is associated with diets of low iron bioavailability. Non-heme iron absorption is modulated by dietary constituents, one of which is the so-called "meat factor", present in meat, fish (oily and lean) and poultry, which is an important enhancer of iron absorption in humans. Food processing also affects iron bioavailability. Objective: To evaluate the effect of consuming sous vide cooked salmon fish on non-heme iron bioavailability from a
more » ... ailability from a bean meal, rich in phytate, in iron-deficient women. Design: Randomized crossover trial in 21 young women with low iron stores (ferritin Ͻ 30 g/L). Two test meals were extrinsically labelled with stable isotopes of iron (Fe-57 or Fe-58). Iron bioavailability was measured as the incorporation of stable isotopes into erythrocytes 14 d after meals consumption. Results: The addition of fish to the bean meal significantly increased (p Ͻ 0.001) iron absorption. Serum ferritin concentration and iron absorption were inversely correlated for both the bean meal (R 2 ϭ 0.294, p ϭ 0.011) and the fish and bean meal (R 2 ϭ 0.401, p ϭ 0.002). Conclusion: Sous vide cooked salmon fish increases iron absorption from a high phytate bean meal in humans.
doi:10.1080/07315724.2008.10719680 pmid:18460487 fatcat:qi3bvoehpvdkpmk5s3hfbsmynu