Iron absorption from wheat flour: effects of lemonade and chamomile infusion

Abstract:

OBJECTIVE: We measured iron bioavailability of meals based on wheat flour consumed by a vulnerable population in Latin America. METHODS: Bioavailability of iron (ferrous sulfate) from fortified noodles, noodle soup, noodle soup eaten with lemonade sweetened with panela (unrefined whole cane sugar), bread alone, and bread consumed with a chamomile infusion sweetened with panela was studied using the double isotopic method in 13 women. RESULTS: Iron bioavailabilities from bread, noodles, and noodle soup were not significantly different (7.4%, 6.3%, and 6.0%, respectively). Iron absorption from noodle soup was significantly higher when given with lemonade (11.0%) compared with absorption of the same meal without lemonade (P < 0.02) or with the absorption of noodles (P < 0.04). Iron absorption of bread given alone or with chamomile infusion sweetened with panela (8%) was not significantly …

Año de publicación:

2007

Keywords:

Fuente:

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