Iron bioavailability from maize and beans: a comparison of human measurements with Caco-2 cell and algorithm predictions

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cg.authorship.typesCGIAR and advanced research instituteen
cg.contributor.affiliationUnited States Department of Agricultureen
cg.contributor.affiliationInternational Institute of Tropical Agricultureen
cg.coverage.countryNigeria
cg.coverage.iso3166-alpha2NG
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.creator.identifierAbebe Menkir: 0000-0002-5907-9177
cg.howPublishedFormally Publisheden
cg.identifier.projectIFPRI - Archive
cg.isijournalISI Journalen
cg.issn0002-9165en
cg.issue2en
cg.journalAmerican Journal of Clinical Nutritionen
cg.reviewStatusPeer Reviewen
cg.subject.iitaMAIZEen
cg.volume86en
dc.contributor.authorBeiseigel, J.M.en
dc.contributor.authorHunt, J.R.en
dc.contributor.authorGlahn, Raymond P.en
dc.contributor.authorWelch, R.M.en
dc.contributor.authorMenkir, A.en
dc.contributor.authorMaziya-Dixon, B.B.en
dc.date.accessioned2018-05-14T14:35:44Zen
dc.date.available2018-05-14T14:35:44Zen
dc.identifier.urihttps://hdl.handle.net/10568/92544
dc.titleIron bioavailability from maize and beans: a comparison of human measurements with Caco-2 cell and algorithm predictionsen
dcterms.abstractBackground: An in vitro digestion and Caco-2 cell model may predict iron bioavailability to humans; however, direct comparisons are lacking. Objective: The objective was to test the differences in iron bioavailability between 2 maize varieties and 2 bean varieties (white beans and colored beans) by comparing human, Caco-2, and algorithm results. Design: Two randomized, 2 × 2 factorial experiments compared women's iron absorption from 2 maize varieties (ACR and TZB; n = 26) and 2 bean varieties (great northern and pinto; n = 13), each fed with and without ascorbic acid (AA) from orange juice. Nonheme iron bioavailability was determined from 2-wk retention of extrinsic radioiron tracers and was compared with Caco-2 cell and algorithm results from identical meals. Results: Without AA supplementation, women absorbed only about 2% of the iron from the maize or bean meals. The results were unaffected by the variety of either maize or beans. Adding AA (15–20 molar ratios of AA:iron) roughly tripled the iron absorption (P < 0.0001) from all test meals. Although the Caco-2 model predicted a slightly improved bioavailability of iron from ACR maize than from TZB maize (P < 0.05), it accurately predicted relative iron absorption from the maize meals. However, the Caco-2 model inaccurately predicted both a considerable difference between bean varieties (P < 0.0001) and a strong interaction between bean varieties and enhancement by AA (P < 0.0001). The algorithm method was more qualitatively than quantitatively useful and requires further development to accurately predict the influence of polyphenols on iron absorption. Conclusions: Caco-2 predictions confirmed human iron absorption results for maize meals but not for bean meals, and algorithm predictions were only qualitatively predictive.en
dcterms.accessRightsLimited Access
dcterms.audienceScientistsen
dcterms.bibliographicCitationBeiseigel, J.M., Hunt, J.R., Glahn, R.P., Welch, R., Menkir, A.& Maziya-Dixon, B.B. (2007). Iron bioavailability from maize and beans: a comparison of human measurements with Caco-2 cell and algorithm predictions. The American Journal of Clinical Nutrition, 86(2), 388-396.en
dcterms.extent388-396en
dcterms.issued2007
dcterms.languageen
dcterms.replaceshttps://ebrary.ifpri.org/digital/collection/p15738coll5/id/1210en
dcterms.subjectbioavailabilityen
dcterms.subjectascorbic aciden
dcterms.subjectphytic aciden
dcterms.subjectpolyphenolsen
dcterms.subjecttanninsen
dcterms.subjectbeansen
dcterms.subjectmaizeen
dcterms.typeJournal Article

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