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Iron absorption in young Indian women: the interaction of iron status with the influence of tea and ascorbic acid
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DOI：10.1093/ajcn/87.4.881.png)
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Abstract
En 中文
Background: Ascorbic acid (AA) enhances and tea inhibits iron absorption. It is unclear whether iron status influences themagnitude of this effect. Objective: We evaluated the influence of the iron status of young women on iron absorption from a rice meal with or without added tea or AA. Design: Two stable-isotope iron absorption studies were made in 2 groups of 10 subjects with iron deficiency anemia (IDA) and 10 subjects who were iron replete (control subjects). In study 1, the reference rice meal was fed alone or with 1 or 2 cups of black tea. In study 2, the reference meal was fed alone or with AA (molar ratio to iron, 2: 1 or 4: 1). Iron absorption was measured by the erythrocyte incorporation of 57 Fe and 58 Fe labels at 14 d. Results: Mean fractional iron absorption from the reference rice meal was approximate to 2.5 times as great in the IDA group as in the control group (P < 0.05). The consumption of 1 or 2 cups of tea decreased iron absorption in the control subjects by 49% (P < 0.05) or 66% (P < 0.01), respectively, and in the IDA group by 59% or 67% (P < 0.001 for both), respectively. AA (molar ratio to iron, 2: 1 or 4: 1) increased iron absorption by 270% or 343%, respectively, in control subjects and by 291 % or 350%, respectively, in subjects with IDA (P < 0.001). Conclusions: The inhibitory effect of tea and the enhancing effect of AA on iron absorption were similar in the 2 groups. Overall differences in iron absorption in the 2 groups, however, continued to be dictated by iron status.
Keywords:
SERUM FERRITIN
VITAMIN-C
DIETS
BIOAVAILABILITY
STORES
RICE
FOOD
INHIBITION
ADAPTATION
DEFICIENCY
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