Inhibitory effect of nuts on iron absorption.
Am J Clin Nutr
; 47(2): 270-4, 1988 Feb.
Article
em En
| MEDLINE
| ID: mdl-3341259
ABSTRACT
The effects on iron absorption of nuts, an important source of dietary protein in many developing countries, were measured in 137 Indian women. When the absorption from bread and nut meals (walnuts, almonds, peanuts, and hazelnuts) was compared with that from bread meals, the overall geometric mean absorption from the nut meals (1.8%) was significantly less than from the bread meals alone (6.6%, t = 9.8, p less than 0.0005). In contrast, coconut did not reduce absorption significantly. All the nuts tested contained significant amounts of two known inhibitors of Fe absorption (phytates and polyphenols) but the amounts in coconut were significantly less than in the other nuts. Fifty milligrams ascorbic acid overcame the inhibitory effects of two nuts that were tested (Brazil nuts and peanuts). This is different from that found previously for soy protein, another potent inhibitor of Fe absorption.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Proteínas Alimentares
/
Ferro
/
Nozes
Tipo de estudo:
Clinical_trials
Limite:
Female
/
Humans
País/Região como assunto:
Africa
/
Asia
Idioma:
En
Revista:
Am J Clin Nutr
Ano de publicação:
1988
Tipo de documento:
Article
País de afiliação:
África do Sul