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Effect of phytic acid on iron bioavailability in fortified infant cereals

Effect of phytic acid on iron bioavailability in fortified infant cereals Purpose – Iron deficiency is an important nutritional problem that affects approximately 20 percent of world's population and especially infants. The aim of this paper is to determine the iron bioavailability by using in vitro method in commercial infant cereals. Design/methodology/approach – The ferrous iron dialyzability relative to total iron and phytic acid contents of six commercial infant cereals commonly consumed in Turkey were analyzed. Findings – Dialyzable ferrous iron was determined in samples 4, 5, and 6 as 2.51 ± 0.38, 4.12 ± 1.52, and 0.50 ± 0.08 percent, respectively ( p < 0.05). Phytic acid contents of the samples ranged from 118 to 161 mg/100 g. For all the samples calculated phytate:iron molar ratios were equal to or higher than 1 (ranged from 1.0 to 9.89). Originality/value – The phytate:iron molar ratio was not found as the major inhibitory factor on iron bioavailability. Other possible factors such as type of iron fortificant and possible interactions of iron with other ingredients in the formula can affect iron bioavailability. Therefore, at the formulation step amounts of all ingredients and their proportions to each other should be considered to reach optimum iron bioavailability. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Effect of phytic acid on iron bioavailability in fortified infant cereals

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Publisher
Emerald Publishing
Copyright
Copyright © 2010 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346651011076992
Publisher site
See Article on Publisher Site

Abstract

Purpose – Iron deficiency is an important nutritional problem that affects approximately 20 percent of world's population and especially infants. The aim of this paper is to determine the iron bioavailability by using in vitro method in commercial infant cereals. Design/methodology/approach – The ferrous iron dialyzability relative to total iron and phytic acid contents of six commercial infant cereals commonly consumed in Turkey were analyzed. Findings – Dialyzable ferrous iron was determined in samples 4, 5, and 6 as 2.51 ± 0.38, 4.12 ± 1.52, and 0.50 ± 0.08 percent, respectively ( p < 0.05). Phytic acid contents of the samples ranged from 118 to 161 mg/100 g. For all the samples calculated phytate:iron molar ratios were equal to or higher than 1 (ranged from 1.0 to 9.89). Originality/value – The phytate:iron molar ratio was not found as the major inhibitory factor on iron bioavailability. Other possible factors such as type of iron fortificant and possible interactions of iron with other ingredients in the formula can affect iron bioavailability. Therefore, at the formulation step amounts of all ingredients and their proportions to each other should be considered to reach optimum iron bioavailability.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Sep 14, 2010

Keywords: Cereal foods; Infants; Minerals; Personal health

References