Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women
2008
Navas-Carretero, S. | Pérez-Granados, Ana M. | Sarriá, B. | Vaquero, M. P. | Carbajal, A. | Pedrosa, M. M. | Roe, M. A. | Fairweather-Tait, S. J.
Background Iron deficiency is a major health problem worldwide, and is associated with diets of low iron bioavailability. Non-heme iron absorption is modulated by dietary constituents, one of which is the so-called “meat factor”, present in meat, fish (oily and lean) and poultry, which is an important enhancer of iron absorption in humans. Food processing also affects iron bioavailability. Objective To evaluate the effect of consuming sous vide cooked salmon fish on non-heme iron bioavailability from a bean meal, rich in phytate, in iron-deficient women. Design Randomized crossover trial in 21 young women with low iron stores (ferritin < 30 μg/L). Two test meals were extrinsically labelled with stable isotopes of iron (Fe-57 or Fe-58). Iron bioavailability was measured as the incorporation of stable isotopes into erythrocytes 14 d after meals consumption. Results The addition of fish to the bean meal significantly increased (p < 0.001) iron absorption. Serum ferritin concentration and iron absorption were inversely correlated for both the bean meal (R2 = 0.294, p = 0.011) and the fish and bean meal (R2 = 0.401, p = 0.002). Conclusion Sous vide cooked salmon fish increases iron absorption from a high phytate bean meal in humans. © 2008 American College of Nutrition.
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