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Improved iron bioavailability in an oat-based beverage: the combined effect of citric acid addition, dephytinization and iron supplementation

Zhang, Huanmei; Onning, Gunilla; Öste, Rickard LU ; Gramatkovski, Elisabeth and Hulthen, Lena (2007) In European Journal of Nutrition 46(2). p.95-102
Abstract
Background Iron deficiency in children is a major worldwide nutritional problem. An oat beverage was developed for 1- to 3-year-old children and different treatments were used to improve the iron bioavailability. Aim of the study To investigate the effects of citric acid addition, phytase treatment and supplementation with different iron compounds on non-heme iron absorption in human from a mineral-supplemented oat-based beverage. Method A 240 g portion of a Fe-55-labeled test product (T) or a Fe-59-labeled reference dose (R) was served as breakfast after overnight fasting on four consecutive days in the order of TRRT. On day 18 the retention of Fe-59 was measured by a whole-body counter and the erythrocytes uptake of Fe-55 and Fe-59 by a... (More)
Background Iron deficiency in children is a major worldwide nutritional problem. An oat beverage was developed for 1- to 3-year-old children and different treatments were used to improve the iron bioavailability. Aim of the study To investigate the effects of citric acid addition, phytase treatment and supplementation with different iron compounds on non-heme iron absorption in human from a mineral-supplemented oat-based beverage. Method A 240 g portion of a Fe-55-labeled test product (T) or a Fe-59-labeled reference dose (R) was served as breakfast after overnight fasting on four consecutive days in the order of TRRT. On day 18 the retention of Fe-59 was measured by a whole-body counter and the erythrocytes uptake of Fe-55 and Fe-59 by a liquid-scintillation counter. Forty-two healthy subjects (men and women) were randomized into four study groups, members of each being given one of the studied four products (A, B, C, and D) supplemented with Fe (1.3 mg/portion), Zn, Ca, Se and P. Ferric ammonium citrate (FeAC) was added to products A, B, and C and ferric pyrophosphate (FePP) to product D. Citric acid (60 mg/portion) was added to products B, C, and D and phytase treatment applied to products C and D. Results Citric acid improved iron absorption by 54% from 3.9% in product A to 6.0% in product B (p = 0.051). Phytase treatment increased iron absorption by 78% (from 6.0 to 10.7%, p = 0.003) by reducing the phytate-phosphorus content per portion from 16.3 mg in product B to 2.8 mg in product C. The two compounds gave similar iron absorption rates (p = 0.916). Conclusion A combination of citric acid addition, dephytinization and iron supplementation significantly increased the iron absorption in an oat-based beverage. Such a beverage can be useful in the prevention of iron deficiency in 1- to 3-year-old children. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
phytase, iron absorption, iron supplementation, adults, citric acid
in
European Journal of Nutrition
volume
46
issue
2
pages
95 - 102
publisher
Springer
external identifiers
  • wos:000244294800005
  • scopus:33847137719
ISSN
1436-6215
DOI
10.1007/s00394-006-0637-4
language
English
LU publication?
yes
id
cd52948a-1fd0-4204-8d1f-cf060ad20b6a (old id 673756)
date added to LUP
2007-12-19 10:02:03
date last changed
2017-01-01 04:46:42
@article{cd52948a-1fd0-4204-8d1f-cf060ad20b6a,
  abstract     = {Background Iron deficiency in children is a major worldwide nutritional problem. An oat beverage was developed for 1- to 3-year-old children and different treatments were used to improve the iron bioavailability. Aim of the study To investigate the effects of citric acid addition, phytase treatment and supplementation with different iron compounds on non-heme iron absorption in human from a mineral-supplemented oat-based beverage. Method A 240 g portion of a Fe-55-labeled test product (T) or a Fe-59-labeled reference dose (R) was served as breakfast after overnight fasting on four consecutive days in the order of TRRT. On day 18 the retention of Fe-59 was measured by a whole-body counter and the erythrocytes uptake of Fe-55 and Fe-59 by a liquid-scintillation counter. Forty-two healthy subjects (men and women) were randomized into four study groups, members of each being given one of the studied four products (A, B, C, and D) supplemented with Fe (1.3 mg/portion), Zn, Ca, Se and P. Ferric ammonium citrate (FeAC) was added to products A, B, and C and ferric pyrophosphate (FePP) to product D. Citric acid (60 mg/portion) was added to products B, C, and D and phytase treatment applied to products C and D. Results Citric acid improved iron absorption by 54% from 3.9% in product A to 6.0% in product B (p = 0.051). Phytase treatment increased iron absorption by 78% (from 6.0 to 10.7%, p = 0.003) by reducing the phytate-phosphorus content per portion from 16.3 mg in product B to 2.8 mg in product C. The two compounds gave similar iron absorption rates (p = 0.916). Conclusion A combination of citric acid addition, dephytinization and iron supplementation significantly increased the iron absorption in an oat-based beverage. Such a beverage can be useful in the prevention of iron deficiency in 1- to 3-year-old children.},
  author       = {Zhang, Huanmei and Onning, Gunilla and Öste, Rickard and Gramatkovski, Elisabeth and Hulthen, Lena},
  issn         = {1436-6215},
  keyword      = {phytase,iron absorption,iron supplementation,adults,citric acid},
  language     = {eng},
  number       = {2},
  pages        = {95--102},
  publisher    = {Springer},
  series       = {European Journal of Nutrition},
  title        = {Improved iron bioavailability in an oat-based beverage: the combined effect of citric acid addition, dephytinization and iron supplementation},
  url          = {http://dx.doi.org/10.1007/s00394-006-0637-4},
  volume       = {46},
  year         = {2007},
}