Oily Fish Increases Iron Bioavailability of a Phytate Rich Meal in Young Iron Deficient Women
Navas-Carretero, Santiago | Pérez-Granados, Ana M. | Sarriá, Beatriz | Carbajal, Ángeles | Pedrosa, Mercedes M. | Roe, Mark A. | Fairweather-Tait, Susan J. | Vaquero, M Pilar
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.
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