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Relationship of dietary factors with dialyzable iron and in vitro iron bioavailability in the meals of farm women

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Abstract

Sixty rural women with age varying between 25 and 35 were selected randomly to determine the role of dietary factors on bioavailability of iron in their diets. Food samples of selected subjects were collected for three major meals i.e. breakfast, lunch and dinner for three consecutive days. The samples were analyzed for meal constituents associated with iron absorption as well as for total and dialyzable iron. Based on dietary characteristics, the diets of the farm women were in the class of intermediate diets as per FAO/WHO classification with iron bioavailability of 8.11 %. The statistical analysis revealed that the meal constituents which were found to influence iron absorption positively were ascorbic acid and β-carotene in breakfast and only β-carotene in dinner. The meal constituents which affected iron absorption negatively were zinc and calcium in breakfast as well as lunch and phytates and NDF in dinner, however, polyphenols present in the meals of the subjects did not show any relationship with iron absorption.

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Authors and Affiliations

  1. Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, India

    Anamika Singh, Kiran Bains & Hapreet Kaur

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  1. Anamika Singh
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  2. Kiran Bains
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  3. Hapreet Kaur
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Correspondence to Kiran Bains.

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Singh, A., Bains, K. & Kaur, H. Relationship of dietary factors with dialyzable iron and in vitro iron bioavailability in the meals of farm women. J Food Sci Technol 53, 2001–2008 (2016). https://doi.org/10.1007/s13197-015-2153-0

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  • DOI: https://doi.org/10.1007/s13197-015-2153-0

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