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American Journal of Clinical Nutrition, Vol 47, 270-274, Copyright © 1988 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Inhibitory effect of nuts on iron absorption

BJ Macfarlane, WR Bezwoda, TH Bothwell, RD Baynes, JE Bothwell, AP MacPhail, RD Lamparelli and F Mayet
Department of Medicine, University of the Witwatersrand, Johannesburg, South Africa.

The effects on iron absorption of nuts, an important source of dietary protein in many developing countries, were measured in 137 Indian women. When the absorption from bread and nut meals (walnuts, almonds, peanuts, and hazelnuts) was compared with that from bread meals, the overall geometric mean absorption from the nut meals (1.8%) was significantly less than from the bread meals alone (6.6%, t = 9.8, p less than 0.0005). In contrast, coconut did not reduce absorption significantly. All the nuts tested contained significant amounts of two known inhibitors of Fe absorption (phytates and polyphenols) but the amounts in coconut were significantly less than in the other nuts. Fifty milligrams ascorbic acid overcame the inhibitory effects of two nuts that were tested (Brazil nuts and peanuts). This is different from that found previously for soy protein, another potent inhibitor of Fe absorption.


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E. B. Feldman
The Scientific Evidence for a Beneficial Health Relationship Between Walnuts and Coronary Heart Disease
J. Nutr., May 1, 2002; 132(5): 1062S - 1101.
[Abstract] [Full Text] [PDF]


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