Iron absorption from rice meals cooked with fortified salt containing ferrous sulphate and ascorbic acid
1. Iron absorption from rice-containing meals was measured by red cell utilization of radioactive Fe in sixty-six volunteer multiparous Indian women. 2. In all the studies salt added during the cooking process was used as the carrier for supplemental inorganic Fe and ascorbic acid. 3. Intrinsic Fe i...
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| Veröffentlicht in: | British journal of nutrition 1974-05, Vol.31 (3), p.367-375 |
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| container_end_page | 375 |
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| container_issue | 3 |
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| container_title | British journal of nutrition |
| container_volume | 31 |
| creator | Sayers, M. H. Lynch, S. R. Charlton, R. W. Bothwell, T. H. Walker, R. B. Mayet, Fatima |
| description | 1. Iron absorption from rice-containing meals was measured by red cell utilization of radioactive Fe in sixty-six volunteer multiparous Indian women. 2. In all the studies salt added during the cooking process was used as the carrier for supplemental inorganic Fe and ascorbic acid. 3. Intrinsic Fe in the rice and supplementary inorganic Fe were absorbed to the same extent, with a wide range of absorption values. 4. There was a striking difference between the mean absorption of a 3 mg dose of ferrous Fe given to fasting subjects in a solution containing 30 mg ascorbic acid and that of Fe in a rice meal (48.7 and 3.5% respectively). 5. When ascorbic acid was added during cooking there was a threefold increase in the absorption of both intrinsic Fe and supplementary Fe when a sufficient quantity (60 mg) was present. 6. It is concluded that the Fe nutrition of rice-eating communities could be improved significantly by the addition of ascorbic acid to the diet. |
| doi_str_mv | 10.1079/BJN19740045 |
| format | Article |
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H. ; Lynch, S. R. ; Charlton, R. W. ; Bothwell, T. H. ; Walker, R. B. ; Mayet, Fatima</creator><creatorcontrib>Sayers, M. H. ; Lynch, S. R. ; Charlton, R. W. ; Bothwell, T. H. ; Walker, R. B. ; Mayet, Fatima</creatorcontrib><description>1. Iron absorption from rice-containing meals was measured by red cell utilization of radioactive Fe in sixty-six volunteer multiparous Indian women. 2. In all the studies salt added during the cooking process was used as the carrier for supplemental inorganic Fe and ascorbic acid. 3. Intrinsic Fe in the rice and supplementary inorganic Fe were absorbed to the same extent, with a wide range of absorption values. 4. There was a striking difference between the mean absorption of a 3 mg dose of ferrous Fe given to fasting subjects in a solution containing 30 mg ascorbic acid and that of Fe in a rice meal (48.7 and 3.5% respectively). 5. When ascorbic acid was added during cooking there was a threefold increase in the absorption of both intrinsic Fe and supplementary Fe when a sufficient quantity (60 mg) was present. 6. It is concluded that the Fe nutrition of rice-eating communities could be improved significantly by the addition of ascorbic acid to the diet.</description><identifier>ISSN: 0007-1145</identifier><identifier>EISSN: 1475-2662</identifier><identifier>DOI: 10.1079/BJN19740045</identifier><identifier>PMID: 4835790</identifier><language>eng</language><publisher>Cambridge, UK: Cambridge University Press</publisher><subject>Ascorbic Acid ; Blood Proteins ; Clinical and Human Nutrition ; Cooking ; Female ; Food Additives ; Hemoglobinometry ; human nutrition ; Humans ; Intestinal Absorption ; Iron - administration & dosage ; Iron - blood ; Iron - metabolism ; Iron Radioisotopes ; nutrition education ; Oryza ; Protein Binding ; Salts ; Sulfates - administration & dosage</subject><ispartof>British journal of nutrition, 1974-05, Vol.31 (3), p.367-375</ispartof><rights>Copyright © The Nutrition Society 1974</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c421t-adba9e8f524a360d32a81a617e7cca2e86ee5bcba4e4859270779eae2b3bed183</citedby><cites>FETCH-LOGICAL-c421t-adba9e8f524a360d32a81a617e7cca2e86ee5bcba4e4859270779eae2b3bed183</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782,27907,27908</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/4835790$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sayers, M. H.</creatorcontrib><creatorcontrib>Lynch, S. R.</creatorcontrib><creatorcontrib>Charlton, R. W.</creatorcontrib><creatorcontrib>Bothwell, T. H.</creatorcontrib><creatorcontrib>Walker, R. B.</creatorcontrib><creatorcontrib>Mayet, Fatima</creatorcontrib><title>Iron absorption from rice meals cooked with fortified salt containing ferrous sulphate and ascorbic acid</title><title>British journal of nutrition</title><addtitle>Br J Nutr</addtitle><description>1. Iron absorption from rice-containing meals was measured by red cell utilization of radioactive Fe in sixty-six volunteer multiparous Indian women. 2. In all the studies salt added during the cooking process was used as the carrier for supplemental inorganic Fe and ascorbic acid. 3. Intrinsic Fe in the rice and supplementary inorganic Fe were absorbed to the same extent, with a wide range of absorption values. 4. There was a striking difference between the mean absorption of a 3 mg dose of ferrous Fe given to fasting subjects in a solution containing 30 mg ascorbic acid and that of Fe in a rice meal (48.7 and 3.5% respectively). 5. When ascorbic acid was added during cooking there was a threefold increase in the absorption of both intrinsic Fe and supplementary Fe when a sufficient quantity (60 mg) was present. 6. It is concluded that the Fe nutrition of rice-eating communities could be improved significantly by the addition of ascorbic acid to the diet.</description><subject>Ascorbic Acid</subject><subject>Blood Proteins</subject><subject>Clinical and Human Nutrition</subject><subject>Cooking</subject><subject>Female</subject><subject>Food Additives</subject><subject>Hemoglobinometry</subject><subject>human nutrition</subject><subject>Humans</subject><subject>Intestinal Absorption</subject><subject>Iron - administration & dosage</subject><subject>Iron - blood</subject><subject>Iron - metabolism</subject><subject>Iron Radioisotopes</subject><subject>nutrition education</subject><subject>Oryza</subject><subject>Protein Binding</subject><subject>Salts</subject><subject>Sulfates - administration & dosage</subject><issn>0007-1145</issn><issn>1475-2662</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1974</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNptkEFv1DAUhC0EKtvCiTPCJy5VwHbs2DnSii0tpQhBz9aL87LrNokX2xHw7zHaVeHA6b3RfBqNhpAXnL3hTLdvz65ueKslY1I9IisutapE04jHZMUY0xXnUj0lxyndFWk4a4_IkTS10i1bke1lDDOFLoW4y768QwwTjd4hnRDGRF0I99jTHz5v6RBi9oMvMsGYizVn8LOfN3TAGMOSaFrG3RYyUph7CsmF2HlHwfn-GXkylDx8frgn5Hb9_tv5h-r688Xl-bvryknBcwV9By2aQQkJdcP6WoDh0HCN2jkQaBpE1bkOJEqjWqGZ1i0Ciq7usOemPiGv97m7GL4vmLKdfHI4jjBjaWiNqLU0oi3g6R50MaQUcbC76CeIvyxn9s-u9p9dC_3yELt0E_YP7GHI4ld736eMPx9siPe20bVWtrn4Yj-ur7i5WX-yTeFf7fkBgoVN9MnefhWM16zmqvRTfxMdTF30_QbtXVjiXMb7b8PfArabAA</recordid><startdate>197405</startdate><enddate>197405</enddate><creator>Sayers, M. H.</creator><creator>Lynch, S. R.</creator><creator>Charlton, R. W.</creator><creator>Bothwell, T. H.</creator><creator>Walker, R. B.</creator><creator>Mayet, Fatima</creator><general>Cambridge University Press</general><scope>FBQ</scope><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>197405</creationdate><title>Iron absorption from rice meals cooked with fortified salt containing ferrous sulphate and ascorbic acid</title><author>Sayers, M. H. ; Lynch, S. R. ; Charlton, R. W. ; Bothwell, T. H. ; Walker, R. 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H.</creatorcontrib><creatorcontrib>Lynch, S. R.</creatorcontrib><creatorcontrib>Charlton, R. W.</creatorcontrib><creatorcontrib>Bothwell, T. H.</creatorcontrib><creatorcontrib>Walker, R. B.</creatorcontrib><creatorcontrib>Mayet, Fatima</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>British journal of nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sayers, M. H.</au><au>Lynch, S. R.</au><au>Charlton, R. W.</au><au>Bothwell, T. H.</au><au>Walker, R. 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There was a striking difference between the mean absorption of a 3 mg dose of ferrous Fe given to fasting subjects in a solution containing 30 mg ascorbic acid and that of Fe in a rice meal (48.7 and 3.5% respectively). 5. When ascorbic acid was added during cooking there was a threefold increase in the absorption of both intrinsic Fe and supplementary Fe when a sufficient quantity (60 mg) was present. 6. It is concluded that the Fe nutrition of rice-eating communities could be improved significantly by the addition of ascorbic acid to the diet.</abstract><cop>Cambridge, UK</cop><pub>Cambridge University Press</pub><pmid>4835790</pmid><doi>10.1079/BJN19740045</doi><tpages>9</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | British journal of nutrition, 1974-05, Vol.31 (3), p.367-375 |
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| source | MEDLINE; EZB-FREE-00999 freely available EZB journals; Free Full-Text Journals in Chemistry |
| subjects | Ascorbic Acid Blood Proteins Clinical and Human Nutrition Cooking Female Food Additives Hemoglobinometry human nutrition Humans Intestinal Absorption Iron - administration & dosage Iron - blood Iron - metabolism Iron Radioisotopes nutrition education Oryza Protein Binding Salts Sulfates - administration & dosage |
| title | Iron absorption from rice meals cooked with fortified salt containing ferrous sulphate and ascorbic acid |
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