首页    期刊浏览 2024年10月07日 星期一
登录注册

文章基本信息

  • 标题:Iron absorption in raw and cooked bananas: a field study using stable isotopes in women
  • 作者:Olga P. García ; Mara Martínez ; Diana Romano
  • 期刊名称:Food & Nutrition Research
  • 印刷版ISSN:1654-661X
  • 出版年度:2015
  • 卷号:59
  • 语种:English
  • 出版社:Co-Action Publishing
  • 摘要:Background: Banana is a staple food in many regions with high iron deficiency and may be a potential vehicle for iron fortification. However, iron absorption from bananas is not known.Objective: The objective of this study was to evaluate total iron absorption from raw and cooked bananas.Design: Thirty women (34.9±6.6 years) from rural Mexico were randomly assigned to one of two groups each consuming: 1) 480 g/day of raw banana for 6 days, or 2) 500 g/day of cooked banana for 4 days. Iron absorption was measured after extrinsically labeling with 2 mg of 58Fe and a reference dose of 6 mg 57Fe; analysis was done using ICP-MS.Results: Iron content in cooked bananas was significantly higher than raw bananas (0.53 mg/100 g bananas vs. 0.33 mg/100 mg bananas, respectively) (p<0.001). Percent iron absorption was significantly higher in raw bananas (49.3±21.3%) compared with cooked banana (33.9±16.2%) (p=0.035). Total amount of iron absorbed from raw and cooked bananas was similar (0.77±0.33 mg vs. 0.86±0.41 mg, respectively).Conclusion: Total amount of absorbed iron is similar between cooked and raw bananas. The banana matrix does not affect iron absorption and is therefore a potential effective target for genetic modification for iron biofortification.
  • 关键词:Iron absorption;bananas;iron deficiency
Loading...
联系我们|关于我们|网站声明
国家哲学社会科学文献中心版权所有