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  1. Fortification of vegetarian diets for increasing bioavailable iron density using green leafy vegetables.

    Article - En anglais

    There is a high prevalence of iron deficiency anaemia in many developing countries today ; especially in vegetarian women.

    The major cause of this state is low bioavailability of nonheme iron from vegetarian diets.

    An investigation was undertaken to improve bioavailable contents of nonheme iron from vegetarian meals.

    Forty-eight meals with combinations of roti (unleavened whole cereal pancake) of one of the six cereals and one of the four commonly consumed green leafy vegetables (GLV) along with 35 meals with cereal roti and fruit vegetable/legume were tested for their in vitro dialysability of iron using simulated gastrointestinal conditions and standardised protocol with 59Fe as a tracer.

    Average bioavailable iron density of GLV-based meals was significantly higher (1.2 ± 0.7 mg/1000 kcal) as against the value in prevailing dietary patterns having cereal-legume or cereal-fruit vegetable combinations (0.36 ± 0.17 mg/1000 kcal, p <= 0.001).

    Around 31 GLV-based meals were identified as having higher amounts of bioavailable iron density than 0.75 mg/1000 kcal.

    Thus, one such GLV-based meal per day will increase gross as well as bioavailable iron intake which will help in meeting daily requirements of iron especially for vegetarian women of reproductive age.

    Mots-clés Pascal : Supplémentation, Dialyse, Analyse biochimique, Etude comparative, Anémie ferriprive, Produit céréalier, Modèle simulation, Légume, Fruit, Feuille végétal, Fer, Biodisponibilité, Régime alimentaire végétarien, Nutrition, Modélisation, Oligoélément, Femme, Homme, Etude expérimentale, Recommandation alimentaire

    Mots-clés Pascal anglais : Supplementation, Dialysis, Biochemical analysis, Comparative study, Iron deficiency anemia, Cereal product, Simulation model, Vegetable, Fruit, Plant leaf, Iron, Bioavailability, Vegetarian diet, Nutrition, Modeling, Trace element (nutrient), Woman, Human, Experimental study, Dietary allowance

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 99-0516335

    Code Inist : 002B02A04. Création : 18/05/2000.