Iron absorption from beans with different contents of iron, evaluated by stable isotopes.

Abstract

BACKGROUND:

The introduction of biofortified foods such as beans with higher iron content may be a useful tool in preventing iron deficiency. The biofortification aims to reach the root of the problem of malnutrition, targets the neediest population, uses embedded distribution mechanisms, is scientifically feasible and effective in terms of cost, and complements other ongoing interventions to control micronutrient deficiency. However, to ensure effectiveness, measurement of the absorption of minerals is essential.

OBJECTIVE:

The objective of this study was to evaluate the iron bioavailability of common bean BRS Pontal (PO), targeted for biofortification, compared with common bean BRS Estilo in man through reliable techniques that have not been previously used in Brazil.

METHODS:

The study included 29 young adult volunteers divided into 2 groups: Group CB (13 subjects) received 100 g of common beans (BRS-Estilo) cooked labeled with iron-58 (58Fe) and Group TBB (16 patients) received 100 g common bean target for iron biofortification (BRS-Pontal), cooked and labeled with iron58 (58Fe). The next day they received the reference dose of ferrous sulfate enriched iron-57 (57Fe). Isotopic evaluation of iron for measurement of iron incorporation into erythrocytes was performed 14 days after consumption. The beans used, were produced, through conventional breeding program, by EMBRAPA/Rice and Beans.

RESULTS:

The iron absorption was evaluated by assessing the isotopic enrichment of the stable isotope. Mean iron absorption from the meal with common beans was 0.409% (±0.040%) and mean iron incorporation from the meal with target beans for biofortification 0.407% (±0.038%) and did not differ between the groups.

CONCLUSIONS:

This study tested the iron absorption from a single bean meal in healthy volunteers or non anemics, In the present study the iron absorption ratio from common bean Pontal (PO), targeted for biofortification and compared with common bean BRS Estilo was not significantly different. The iron concentration of the TBB, probably was not sufficient to improve higher bioavailability. It is recommended to evaluate the not only the absorption of iron in cultivars that present a higher difference in iron concentration but also in association with other components of the Brazilian diet, such as rice and beans.

• Authors: Márcia Varella Morandi Junqueira-Franco, José Eduardo Dutra de Oliveira, Marilia Regini Nutti, Helton Santos Pereira, José Luiz Vianna de Carvalho, Steven A Abrams, Camila Fernanda Cunha Brandão, Júlio Sérgio Marchini
• Journal: Clinical nutrition ESPEN (Clin Nutr ESPEN) Vol. 25 Pg. 121-125 (06 2018) ISSN: 2405-4577 [Electronic] England
• PMID: 29779806 (Publication Type: Comparative Study, Journal Article, Randomized Controlled Trial, Research Support, Non-U.S. Gov't)
• Copyright: Copyright © 2018 European Society for Clinical Nutrition and Metabolism. Published by Elsevier Ltd. All rights reserved.

Chemical References

• Iron

Topics

• Adult
• Biological Availability
• Brazil
• Cooking
• Digestion
• Female
• Food, Fortified
• Fruit (metabolism)
• Humans
• Intestinal Absorption
• Iron (metabolism)
• Male
• Middle Aged
• Phaseolus (genetics, growth & development, metabolism)
• Plants, Genetically Modified (genetics, growth & development, metabolism)
• Young Adult