Non-heme iron availability of usual and improved meals from selected regions in the Philippines
1991
Valdez, D.H. | Trinidad, T.P. | Madriaga, J.R. | Cruz, E.M. | Sison, C.C. | Ruizon, M.D.
The availability of non-heme iron in 12 usual and 12 improved meals from four selected regions in the Philippines was determined using in-vitro radiochemical method. Geometric mean values of 5.8 and 6.4% non-heme iron availability were obtained from one-day usual meals and meals improved to correct nutritional deficiencies, respectively. Comparison between usual and improved meals (breakfast, lunch, and dinner) for each region showed significant differences in non-heme iron availability for breakfast (Central Luzon, P.001 and Southern Tagalog, P.05), lunch (Cagayan Valley, P.01 and Central Luzon, P.05) and dinner (Southern Tagalog, P.001), but not for the Metro Manila region. The mean values for non-heme iron availability from one-day meals (usual and improved) were comparable. However, the total non-heme iron available was higher in improved meals. The availability of non-heme iron showed significant positive correlation with the amount of ascorbic acid content for both usual (r
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