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Iron absorption in raw and cooked bananas: a field study using stable isotopes in women.

García OP, Martínez M, Romano D, Camacho M, de Moura FF, Abrams SA, Khanna HK, Dale JL, Rosado JL - Food Nutr Res (2015)

Bottom Line: Iron content in cooked bananas was significantly higher than raw bananas (0.53 mg/100 g bananas vs. 0.33 mg/100 mg bananas, respectively) (p<0.001).Percent iron absorption was significantly higher in raw bananas (49.3±21.3%) compared with cooked banana (33.9±16.2%) (p=0.035).The banana matrix does not affect iron absorption and is therefore a potential effective target for genetic modification for iron biofortification.

View Article: PubMed Central - PubMed

Affiliation: School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México; olga.garcia@uaq.mx; opgarciao@yahoo.com.mx.

ABSTRACT

Background: Banana is a staple food in many regions with high iron deficiency and may be a potential vehicle for iron fortification. However, iron absorption from bananas is not known.

Objective: The objective of this study was to evaluate total iron absorption from raw and cooked bananas.

Design: Thirty women (34.9±6.6 years) from rural Mexico were randomly assigned to one of two groups each consuming: 1) 480 g/day of raw banana for 6 days, or 2) 500 g/day of cooked banana for 4 days. Iron absorption was measured after extrinsically labeling with 2 mg of (58)Fe and a reference dose of 6 mg (57)Fe; analysis was done using ICP-MS.

Results: Iron content in cooked bananas was significantly higher than raw bananas (0.53 mg/100 g bananas vs. 0.33 mg/100 mg bananas, respectively) (p<0.001). Percent iron absorption was significantly higher in raw bananas (49.3±21.3%) compared with cooked banana (33.9±16.2%) (p=0.035). Total amount of iron absorbed from raw and cooked bananas was similar (0.77±0.33 mg vs. 0.86±0.41 mg, respectively).

Conclusion: Total amount of absorbed iron is similar between cooked and raw bananas. The banana matrix does not affect iron absorption and is therefore a potential effective target for genetic modification for iron biofortification.

No MeSH data available.


Related in: MedlinePlus

Percent iron absorption in women after intake of cooked and raw bananas for breakfast. ○ represent outliers.
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Figure 0002: Percent iron absorption in women after intake of cooked and raw bananas for breakfast. ○ represent outliers.

Mentions: Percent iron absorption was significantly higher in the group consuming raw (49.3±21.4%) compared to the group consuming uncooked bananas (33.9±31.4%; p=0.035) (Fig. 2). Total amount of iron absorbed in the cooked bananas and raw bananas was similar (0.86±0.41 mg vs. 0.77±0.33 mg, respectively; p=0.525) (Fig. 3).


Iron absorption in raw and cooked bananas: a field study using stable isotopes in women.

García OP, Martínez M, Romano D, Camacho M, de Moura FF, Abrams SA, Khanna HK, Dale JL, Rosado JL - Food Nutr Res (2015)

Percent iron absorption in women after intake of cooked and raw bananas for breakfast. ○ represent outliers.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4320136&req=5

Figure 0002: Percent iron absorption in women after intake of cooked and raw bananas for breakfast. ○ represent outliers.
Mentions: Percent iron absorption was significantly higher in the group consuming raw (49.3±21.4%) compared to the group consuming uncooked bananas (33.9±31.4%; p=0.035) (Fig. 2). Total amount of iron absorbed in the cooked bananas and raw bananas was similar (0.86±0.41 mg vs. 0.77±0.33 mg, respectively; p=0.525) (Fig. 3).

Bottom Line: Iron content in cooked bananas was significantly higher than raw bananas (0.53 mg/100 g bananas vs. 0.33 mg/100 mg bananas, respectively) (p<0.001).Percent iron absorption was significantly higher in raw bananas (49.3±21.3%) compared with cooked banana (33.9±16.2%) (p=0.035).The banana matrix does not affect iron absorption and is therefore a potential effective target for genetic modification for iron biofortification.

View Article: PubMed Central - PubMed

Affiliation: School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México; olga.garcia@uaq.mx; opgarciao@yahoo.com.mx.

ABSTRACT

Background: Banana is a staple food in many regions with high iron deficiency and may be a potential vehicle for iron fortification. However, iron absorption from bananas is not known.

Objective: The objective of this study was to evaluate total iron absorption from raw and cooked bananas.

Design: Thirty women (34.9±6.6 years) from rural Mexico were randomly assigned to one of two groups each consuming: 1) 480 g/day of raw banana for 6 days, or 2) 500 g/day of cooked banana for 4 days. Iron absorption was measured after extrinsically labeling with 2 mg of (58)Fe and a reference dose of 6 mg (57)Fe; analysis was done using ICP-MS.

Results: Iron content in cooked bananas was significantly higher than raw bananas (0.53 mg/100 g bananas vs. 0.33 mg/100 mg bananas, respectively) (p<0.001). Percent iron absorption was significantly higher in raw bananas (49.3±21.3%) compared with cooked banana (33.9±16.2%) (p=0.035). Total amount of iron absorbed from raw and cooked bananas was similar (0.77±0.33 mg vs. 0.86±0.41 mg, respectively).

Conclusion: Total amount of absorbed iron is similar between cooked and raw bananas. The banana matrix does not affect iron absorption and is therefore a potential effective target for genetic modification for iron biofortification.

No MeSH data available.


Related in: MedlinePlus