American Journal of Clinical Nutrition, Vol 39, 577-583, Copyright © 1984 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Improvement of iron nutrition in developing countries: comparison of adding meat, soy protein, ascorbic acid, citric acid, and ferrous sulphate on iron absorption from a simple Latin American-type of meal

L Hallberg and L Rossander

A study in 49 subjects compared different methods for increasing the absorption of iron from a simple Latin American-type meal composed of maize, rice, and black beans. The addition of meat (75 g) increased the nonheme iron absorption from 0.17 to 0.45 mg; soy protein in an amount corresponding to the protein content of the meat increased the absorption to 0.51 mg (due to the high iron content of soy flour); cauliflower as a source of ascorbic acid (65 mg) increased the absorption to 0.58 mg, pure ascorbic acid (50 mg) to 0.41 mg, and ferrous sulphate mixed into the meal in an amount (6 mg) corresponding to the iron content of the soy flour increased the absorption to 0.64 mg. The addition of citric acid (1 g) reduced the absorption to 0.06 mg (to about one-third). We conclude that several methods are available for increasing iron absorption from a Latin American meal and that the choice of method depends on several factors, particularly cost.

This article has been cited by other articles:

				C. N. Armah, P. Sharp, F. A. Mellon, S. Pariagh, E. K. Lund, J. R. Dainty, B. Teucher, and S. J. Fairweather-Tait L-{alpha}-Glycerophosphocholine Contributes to Meat's Enhancement of Nonheme Iron Absorption J. Nutr., May 1, 2008; 138(5): 873 - 877. [Abstract] [Full Text] [PDF]

				E. L. Seaverson, J. S. Buell, D. J. Fleming, O. I. Bermudez, N. Potischman, R. J. Wood, L. Chasan-Taber, and K. L. Tucker Poor Iron Status Is More Prevalent in Hispanic Than in Non-Hispanic White Older Adults in Massachusetts J. Nutr., February 1, 2007; 137(2): 414 - 420. [Abstract] [Full Text] [PDF]

				C M. Schooling, S. Y. Ho, G. M Leung, G N. Thomas, S. M McGhee, K. H. Mak, and T. H. Lam Diet synergies and mortality--a population-based case-control study of 32 462 Hong Kong Chinese older adults Int. J. Epidemiol., April 1, 2006; 35(2): 418 - 426. [Abstract] [Full Text] [PDF]

				M. B. Reddy, R. F. Hurrell, and J. D. Cook Meat Consumption in a Varied Diet Marginally Influences Nonheme Iron Absorption in Normal Individuals J. Nutr., March 1, 2006; 136(3): 576 - 581. [Abstract] [Full Text] [PDF]

				C. Mendoza, J. M Peerson, K. H Brown, and B. Lonnerdal Effect of a micronutrient fortificant mixture and 2 amounts of calcium on iron and zinc absorption from a processed food supplement Am. J. Clinical Nutrition, February 1, 2004; 79(2): 244 - 250. [Abstract] [Full Text] [PDF]

				T. Walter, F. Pizarro, and M. Olivares Iron Bioavailability in Corn-Masa Tortillas Is Improved by the Addition of Disodium EDTA J. Nutr., October 1, 2003; 133(10): 3158 - 3161. [Abstract] [Full Text] [PDF]

				S. R. Lynch and R. J. Stoltzfus Iron and Ascorbic Acid: Proposed Fortification Levels and Recommended Iron Compounds J. Nutr., September 1, 2003; 133(9): 2978S - 2984. [Abstract] [Full Text] [PDF]

				O. P Garcia, M. Diaz, J. L Rosado, and L. H Allen Ascorbic acid from lime juice does not improve the iron status of iron-deficient women in rural Mexico Am. J. Clinical Nutrition, August 1, 2003; 78(2): 267 - 273. [Abstract] [Full Text] [PDF]

				L. Hallberg, M. Hoppe, M. Andersson, and L. Hulthen The Role of Meat to Improve the Critical Iron Balance During Weaning Pediatrics, April 1, 2003; 111(4): 864 - 870. [Abstract] [Full Text] [PDF]

				S. B Baech, M. Hansen, K. Bukhave, M. Jensen, S. S Sorensen, L. Kristensen, P. P Purslow, L. H Skibsted, and B. Sandstrom Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meat Am. J. Clinical Nutrition, January 1, 2003; 77(1): 173 - 179. [Abstract] [Full Text] [PDF]

				J. R Backstrand, L. H Allen, A. K Black, M. de Mata, and G. H Pelto Diet and iron status of nonpregnant women in rural Central Mexico Am. J. Clinical Nutrition, July 1, 2002; 76(1): 156 - 164. [Abstract] [Full Text] [PDF]

				A.-L. M. Heath, C. M. Skeaff, S. M. O'Brien, S. M. Williams, and R. S. Gibson Can Dietary Treatment of Non-Anemic Iron Deficiency Improve Iron Status? J. Am. Coll. Nutr., October 1, 2001; 20(5): 477 - 484. [Abstract] [Full Text] [PDF]

				M. Jovani, R. Barbera, and R. Farre Review: Effect of Some Components of Milk- and Soy-Based Infant Formulas on Mineral Bioavailability Food Science and Technology International, June 1, 2001; 7(3): 191 - 198. [Abstract] [PDF]

				L. Hallberg and L. Hulthen Prediction of dietary iron absorption: an algorithm for calculating absorption and bioavailability of dietary iron Am. J. Clinical Nutrition, May 1, 2000; 71(5): 1147 - 1160. [Abstract] [Full Text] [PDF]

				M. Mira, G. Alperstein, M. Karr, G. Ranmuthugala, J. Causer, A. Niec, and A.-M. Lilburne Haem iron intake in 12-36 month old children depleted in iron: case-control study BMJ, April 6, 1996; 312(7035): 881 - 883. [Abstract] [Full Text]