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Biodisponibilidad del hierro de los alimentos
Abstract
The nutritional need for iron in living organisms is derived from the central role that it plays in the energy metabolism of living cells. However, iron exists in almost exclusively in the less soluble oxidised state (Fe III). This has greatly reduce its accessibility. Iron in foods exist in two main forms: haem iron and non-haem iron, which are absorbed by different pathways whith different degrees of efficiency depending upon dietary and physiological factors. All these factors increase or reduce the proportion of the total iron in a food or diet that is utilised for metabolism, that is iron bioavailability. Iron deficiency leads to anaemia, one of the most common nutritional deficiency disorders in the world both in industrialised and developing countries. Preventing this illness is based on gradual growth in our understanding of iron nutrition.
... Se ha señalado que del 45% al 65% del hierro de las carnes se encuentra en forma de hierro hemo, el cual se encuentra formando parte de las moléculas de hemoglobina y mioglobina [26]. Si se considera que el hierro presente en el alimento formulado es en su mayor parte hierro hemo, el cual fue incrementado tras la adición de glóbulos rojos de bovino, y aunado a que la población estudiada presentaba déficit de este oligoelemento, entonces esto podría explicar el aumento significativo en la mayoría de los parámetros hematológicos estudiados al final del ensayo. ...
... Si se considera que el hierro presente en el alimento formulado es en su mayor parte hierro hemo, el cual fue incrementado tras la adición de glóbulos rojos de bovino, y aunado a que la población estudiada presentaba déficit de este oligoelemento, entonces esto podría explicar el aumento significativo en la mayoría de los parámetros hematológicos estudiados al final del ensayo. Se ha señalado que el factor más importante que influye sobre la absorción de hierro es la necesidad corporal de este micronutriente, por lo que, en un estado de deficiencia la absorción de hierro hemo puede incrementarse hasta dos veces más [26]. Por otra parte, las proteínas de origen animal poseen un efecto estimulador sobre la absorción del hierro [5,19,23,24,26]. ...
... Se ha señalado que el factor más importante que influye sobre la absorción de hierro es la necesidad corporal de este micronutriente, por lo que, en un estado de deficiencia la absorción de hierro hemo puede incrementarse hasta dos veces más [26]. Por otra parte, las proteínas de origen animal poseen un efecto estimulador sobre la absorción del hierro [5,19,23,24,26]. ...
A meat product formulated with mechanically deboned poultry meat and bovine blood was used as a hemo-iron vehicle to evaluate its effect on the hematological parameters of school children with ferropenic anemia. The universe of the study was conformed by 239 children of both sexs, between 6 and 10 years old, from the Basic National School "Francisco Valera", Maracaibo, Zulia state, Venezuela. Children with subnormal hematological parameters with diagnosis of ferropenic anemia recived the meat product during 30 days. The meat product had 4.94 mg% of iron which represent between 35.28% and 61.75% of the daily requirements for scholars between 6 and 10 years of age. Hemoglobin (Hb), hematocrit (Hto), red cells indexes (MCV, MCH and MCHC), serum iron and seric ferritin were determined before and after the administration of the meat product. The mean hematological values obtained at the beginning and end of the experiment were: Hb 10.13 g/dL-11.6 g/dL; Hto 30.41% - 34.77%; MCV 79 fl - 85.33 fl; MCH 23.57pg - 26.94 pg; MCHC 29.48 g/dL - 30.64 g/dL; seric iron 23.85 μg/dL - 44.08 μg/dL and seric ferritin 5.98 ηg/mL 9.18 ηg/mL. Results indicated that the consumption of the meat product increased the hematological parameters in scholar children with ferropenic anemia. This product could be used in social programs to prevent and recover from ferropenic states in school children with this deficiency.
... A absorção do ferro pelo organismo é controlada, a fim de evitar o seu excesso, pois tanto um suprimento inadequado de ferro nos tecidos, quanto um acúmulo excessivo no organismo conduzem à morbidade (Silva, 1994). Da mesma maneira, os componentes da dieta e o estado nutricional do indivíduo têm significativa influência sobre a absorção de ferro da dieta (Martínez et al., 1999). Em condições normais, um ótimo padrão alimentar contém 10 a 20 mg de ferro, dos quais o indivíduo absorve cerca de 5 a 10 %. ...
... As principais fontes de ferro de origem animal são as carnes vermelhas, as vísceras, em especial o fígado e os moluscos bivalves que acumulam ferro em seus tecidos(Martínez et al., 1999).Duhaiman (1988) avaliou espectrofotometricamente o conteúdo total de ferro de fígado e carne de diferentes animais e observou que o fígado (11,52 mg/100g) e carne de boi (6,72 mg/100g) mostraram concentrações de ferro significativamente maior do que a mg/100g).Franco (1992) apresentou valores de ferro para carne de boi como sendo 2,39 mg/100g; frango 1,90 mg/100g; e de fígado de boi e frango como sendo 12,10 e 7,40 mg/100g, respectivamente.Deficiência em ferro ainda constitui um dos problemas nutricionais mais comuns em saúde pública. Os números são alarmantes, cerca de 4 a 5 bilhões de pessoas, ou seja, 66 a 80 % da população mundial apresentam deficiência em ferro, sendo que 2 bilhões de pessoas, cerca de 30 % da população mundial são anêmicos, principalmente por deficiência em ferro(World Health Organization, 2002).A suplementação com ferro tem sido a principal estratégia usada no controle da deficiência temporária em ferro e anemia ferropriva. ...
... Revista de Investigación Científica DEKAMU AGROPEC3(2): 75-87, 2022Mallma y Quispe (2015), reportaron que la harina de bazo de res contiene 130.8 mg/100g, estando dentro del rango de contenido de hierro en la harina de bazo de res guardando similitud con esta investigación, que varía entre 83.272 mg/100 g (T3) a 135.021 mg/100 g (T5). Sin embargo, Aco y Quispe (2019), reportaron una cantidad de hierro de 161.21 mg/100g, mucho mayor, lo cual podría deberse al contenido de agua que la harina presenta, considerando que el contenido en agua en los alimentos dispersa o concentra los nutrientes (Document-Petrlit, 2015) y, además, a la biodisponibilidad del mineral en la dieta del animal en relación a su edad, pues la deficiencia de este mineral ocurren con mayor frecuencia en animales jóvenes(Páez, et al., 2013) y, factores de anomalías genéticas, estados fisiológicos (embarazo y lactancia) y nutricional, estados patológicos(Martínez, et al., 1999).Los resultados obtenidos del análisis fisicoquímico de la harina de bazo de res no tienen diferencias considerables entre tratamientos. Sin embargo, los resultados del tratamiento con mayor contenido de hierro (T5) presentó una acidez de 1.01 (pH de 6.13), ceniza de 5.54% y humedad de 9.94%; resultados que coinciden con la investigación de Aco y Quispe (2019), encontró la humedad en 9.46%; cenizas de 5.56 %. ...
El hierro es un elemento mineral importante en la alimentación, encontrándose, entre otros alimentos, en el bazo de res, con alto contenido de hierro. El presente trabajo tuvo como objetivo determinar la temperatura y velocidad del aire de secado para obtener harina, con el máximo contenido de hierro, a partir de bazo de res (Bos indicus L.) y determinar las características fisicoquímicas y organolépticas de la harina obtenida. El bazo de res, previamente seleccionado, fue lavado y cortado en finas láminas, se sometió a un secador de bandejas, las que, a su vez, se sometieron a tres temperaturas (45, 55 y 65 ºC) y tres velocidades de aire caliente (1.5; 2.5 y 3.5 m/s); procediéndose, luego, a moler y tamizar en una malla de 220 micrones. Se aplicó un diseño DCA con arreglo factorial de 3Ax3B, con 3 repeticiones. Con ayuda de un espectrofotómetro, a una longitud de onda de 525 nm, se determinó la concentración de hierro. El tratamiento T5 (55°C y 2.5 m/s) presentó la mayor concentración de hierro con 135.02 mg/100g, con 1.01 %; 6.13; 5.54 % y 9.94 % de acidez (pH) y una buena aceptabilidad organoléptica.
Essential minerals must be incorporated through the diet. They have many functions in the body and if not provided in sufficient amounts, deficiencies are manifested through specific and nonspecific symptoms. However, the amount provided by foods is not always enough to meet nutritional requirements if the bioavailability is low. Bioavailability is defined as the proportion of a nutrient in a food, diet, or dietary supplement that is absorbed and used for normal body functions. In order to become bioavailable, minerals must be absorbable and thus bioaccessible. Mineral bioaccessibility depends on dietary sources and the presence of inhibitors and promoters of absorption. Since low bioavailability mainly concerns iron, zinc, and calcium deficiencies, this chapter focuses on these three minerals. The effects of food processing, consumer trends, and factors related to the host are discussed. Methodologies for measuring bioavailability in humans, methods using laboratory animals, and in vitro methodologies for estimating mineral bioaccessibility are also discussed.
Mineral deficiency can be defined as a condition that caused due to reduced level of any of the minerals essential to human health. Low mineral concentration may impair a function dependent on that mineral in a body. Minerals support normal growth and development through various biochemical reactions. Its deficiencies can lead to a variety of health problems, such as fatigue, weak bones or a low immunity and other disorders. A large section of today’s population is suffering from micronutrient deficiencies caused largely by deficiency of vitamins and minerals. Iron and Zinc deficiency is the most common and widespread nutritional disorder in the world, and is a public health problem in both developed and developing countries. Widespread malnutrition specially among children is of great concern as it affects child growth, cognitive development and resistance to infection. Malnutrition due to mineral deficiency is a great concern in India as large number of children are suffering mineral deficiency due to insufficient mineral rich diet. Pearl Millets is important cereal crop and provides various minerals which are required for the wellbeing of a human body. It is enriched with Iron, Zinc and other minerals and its inclusion in diet through various food products could be useful in battling mineral deficiency.
Iron (Fe) deficiency is one of the most widely known nutritional disorders that affect an estimated two billion people worldwide. It occurs when there is a negative balance between iron requirements, absorption, and losses. In developing countries iron deficiency is caused not only by an iron-deficient diet but also by low bioavailability of iron in the diet. Pregnant women, infants, young children, and adolescents have higher iron requirements and are at greater risk of developing iron deficiency. Despite the numerous initiatives implemented to control iron deficiency the problem persists along with substantial health and economic costs.
Study objective: Prevalence of iron deficiency anemia in children aged 6-24 months and 6-12 years in eastern provinces of Cuba was estimated by a cross-sectional study carried out in the second semester of 2002. Desing: The sample included 1708 children. Hemoglobin concentration was determined by cyanomethemoglobin method, serum ferritin by enzymoimmunoassay and serum retinol by Bessey ultraviolet inactivation spectrophotometric method. Results: Prevalence of anemia in children aged 6-24 months was 29,1%. Anemia was more frequent in children 6-12 months of age. According to serum ferritin values, iron deficiency was 38,6%. Prevalence of anemia was 14,6% for children 6-12 years of age. Serum vitamin A values were not associated to anemia in children 6 to 12 years of age. Intake of foods rich in heme iron was infrequent; conversely, intake of non heme iron was much higher. Prevalence of anemia in children 6-24 months of age was lower in this study in comparison with the result found in a nation-wide representative sample in 1999. Conclusions: In order to combat iron deficiency it is necessary to increase the fortification of foods targeted to these age groups as well as implement nutrition education, food diversification and other actions aimed at improving iron dietary patterns, all of them included in the National Program for the Prevention and Control of Anemia and Iron Deficiency in Cuba.
Objective: To evaluate the frequency of consumption of food items which are sources of iron or that facilitate its absorption and to assess the prevalence of anemia in apparently healthy school-age children from Western and Central Cuba. Methods: A food frequency questionnaire was used in 1259 children 6 to 12 years old. Hemoglobine concentration was also assessed. Results: Consumption of food rich in hemo iron such as offals and meats is not very frequent in both regions, but slightly higher in the central region. About 16,8% of school children from western region and 30,8% from central frequently consumed red meats. Only 23% of children had frequent consumption of poultry and fish while 65% had non frequent consumption. Consumption of food rich in non hemo iron was higher than foods rich in hemo iron, except for vegetable consumption, that was very low. The consumption of fruits rich in vitamin C was frequent, much higher in the central region than in the western. 31,7% of school children from western and 24,4% from central had anemia with significant differences in both regions (p= 0,008). Conclusions: Higher proportion of children showed light anemia. None of the children had hemoglobine values indicating severe anemia. It was not found any significant difference between the values of hemoglobine and educational system. Regarding food consumption, we found a better situation in children from the central region, as well as a lower prevalence of anemia.
Irradiation is an efficient method to increase the microbiological safety and to maintain the nutrients such as iron in the meat. The best absorption form, heme iron, should be preserved in order to increase the nutritional quality of stored meat. The diet can alter the nutrients contents and form in the meat. The iron is provided from the diet and it is an essential element for the metabolic processes such as oxygen transport, oxidative metabolism, and cellular growth. Meat lamb samples treated with different diets (it controls, TAC1, TAC2 and sorghum) were wrapped to vacuous, and irradiated in the doses 0, 2 and 4 kGy and stored at 4 °C during 15 days. The values of total iron and heme iron were measured at 0 and 15 days of storage. The storage reduced the content of total iron (18.36 for 14.28 mg. 100 g-1) and heme iron (13.78 for 10.52 mg. 100 g-1). The diets affected the levels of total and heme iron of the meat, and the sorghum diet was the one that presented the larger content. The dose of 2 kGy was the one that affected the iron the most independently of the storage time. It was verified that the amounts of total and heme iron varied according to the storage time, irradiation doses, and lamb diets.
A cross-sectional study was conducted in the second semester of the year 2003 to diagnose the prevalence of iron deficiency anemia in children aged 6 to 24 months and in school children aged 6 to 12 years, who live in the City of Guantánamo. The sample was made up of 200 children. Hemoglobin concentration and serum ferritin were determined by cyanometahemoglobin method and enzyme immunoassay respectively. Anemia prevalence was 35.8% in up to 2 years olds and 22% in school children. No child in any group had hemoglobin values indicative of serious anemia. A significant difference was found between hemoglobin values and the teaching system (p=0,01). Of the total number of anemic children, 86.4% attended the school as day students. According to serum ferritin concentrations, the prevalence of iron deficiency was 57.6%. In the first group, 74.2% of children were exclusively breast-fed up to the 4th month of life. 62.5% of the mothers of these children were already anemic when they got pregnant, and 59.2% suffered anemia in some trimester of their pregnancies. With respect to the school children group, the consumption of hem iron- and non-hem iron-carrying food was infrequent. To effectively face these deficiencies, it is necessary to fortify more those foodstuffs aimed at the above-mentioned age groups, to carry out nutritional education activities and to improve the patterns of iron-rich food intake
1. The absorption of iron from soya-bean ( Glycine hispida )-based and milk-based infant formulas was assessed in 138 multiparous Indian women, using the erythrocyte utilization of radioactive Fe method.
2. Fe absorption was significantly greater from the basal milk formula (1.5 g protein) than it was from the basal soya-bean formula (2.3 g protein), with geometric mean values of 0.083 and 0.044 respectively.
3. Ascorbic acid markedly increased Fe absorption from the milk-based formula in a dose-dependent fashion. The increase was fivefold when the ascorbic acid: Fe ratio on a weight-for-weight basis was 6: 1 and over tenfold when it was 20:1. In contrast, ascorbic acid had a less-marked effect on the absorption of Fe from the soya-bean-based formula, with only a two- to threefold increase at an ascorbic acid: Fe ratio of 20: 1.
4. The geometric mean Fe absorption from the soya-bean formula (1.27 mg Fe, 2.3 g isolated soya-bean protein (ISP)) was somewhat less than that from the same amounts of ISP and ascorbic acid made up in milk (0.075 and 0.1 13 respectively). However, a direct comparison between the soya-bean formula in milk and in water showed no significant difference (0.043 and 0.060 respectively).
5. Fe absorption from a drink containing 10 g ISP and 30 mg ascorbic acid was significantly better than that from a similar drink containing the soya-bean flour from which ISP is extracted (0.044 and 0.027 respectively).
6. Heating ISP to 200° for 2 h before its use had no effect on Fe availability. When 2.3 g heated ISP (10 mg ascorbic acid) was compared with a similar formulation of untreated ISP, Fe absorption values were 0.135 and 0.099 respectively. Comparable values with 25 g ISP (no ascorbic acid) were 0.067 and 0.058.
7. Citric acid in amounts of 1 4 g had a dose related but limited enhancing effect on Fe absorption from 10 g ISP, with a rise from 0.01 1 (no citric acid) to 0.068 (4 g citric acid).
8. There was appreciable variability in the levels of Fe absorption in different studies, which suggested that unidentified manufacturing or preparative differences might be influencing the overall results.
Studies were performed in adult volunteer subjects to determine the effect on nonheme iron absorption of protein, carbohydrate, and fat. These constituents were administered as egg albumin, dextrimaltose, and corn oil, respectively, in a semisynthetic meal containing 700 kcal and 4.1 mg iron. Because any one of these ingredients are unpalatable when administered alone, their effect was determined by serially deleting or doubling their content in the basal semisynthetic meal. With both approaches, carbohydrate and fat had little influence whereas egg albumin had a significant inhibitory effect on the absorption of nonheme iron.
Recent studies have established the validity of employing an extrinsic radioiron tag to measure the absorption of nonheme iron from a complex meal. In the present study, extrinsic tagging was used to measure absorption of nonheme iron from a standard meal chosen as representative of a typical American meal, and from a semisynthetic meal having the same total chemical composition. The latter was designed so that the major dietary components could be systematically altered to determine their separate effects on food iron absorption. Absorption from the standard meal in 32 healthy women averaged 10.0% as compared with a mean absorption of 1.8% from semisynthetic meal. Most but not all of this fivefold difference in absorption could be explained by the enhancing effect of meat in the standard meal. The low availability of iron from the semisynthetic meal will be of particular value in studying factors which enhance food iron absorption, whereas the standard meal is suitable for studying factors which reduce availability of food iron.
A number of minerals contained in foods are essential nutrients for humans, animals, and/or plants. While most vitamins are very well absorbed, most essential minerals are not. Usual absorption of minerals ranges from less than 1% to over 90%. The bioavailability of dietary minerals must be considered when determining whether the diet contains enough, too little, or too much. By using stable isotope tracers as labels, the metabolic fate of minerals in a specific day's diet, a specific meal, or a food can be distinguished from minerals from other sources and followed. A number of mass spectrometric methods have been used to measure stable isotopes. Magnetic sector, thermal ionization mass spectrometry (TIMS) is used routinely in our laboratory to study bioavailability of Zn, Cu, and Fe. Other mass spectrometric methods that are less precise, but useful for many applications requiring isotopic determinations include quadrupole TIMS, inductively coupled plasma mass spectrometry (ICP/MS), and fast atom bombardment mass spectrometry (FAB/MS). One of the major advantages of stable isotope studies is that multiple isotopes of the same mineral can be used simultaneously and multiple minerals can be studied simultaneously. The use of stable isotopes for studies of bioavailability of minerals in foods has gained widespread interest in recent years. The approach is expected to be applied to an increasing number of food science and nutrition problems in the future.
The effect of a variety of traditional oriental unfermented and fermented soy products on iron absorption was evaluated in 242 Indian women. When compared with a soy-flour meal containing an equal amount of protein, iron absorption was found to be significantly improved with silken tofu, natto, tempeh, rice miso, barley miso, and soybean miso. This improvement could not be adequately explained except with reference to changes in the protein composition of the products. The protein fraction profiles of the soy products were obtained by size-exclusion high-performance liquid chromatography. An inverse relationship between food iron absorption and the high-molecular-weight fraction of the soy products was demonstrated (r = 0.66, p = 0.01). However, anomalous results obtained with three products (sufu, tempeh, and fully hydrolyzed isolated soy protein) did not make it possible to reach firm conclusions concerning the effect of the protein fraction of soy on iron bioavailability.
Normal iron nutriture in human beings depends on an adequate supply of bioavailable dietary iron. The. quantity of food iron absorbed from any meal is determined not only by the amount, but also the form of iron present, and the composition of the meal (Monsen et al., 1978). The complex diets of adults living in Western countries generally contain relatively large amounts of animal tissue and ensure both a stable iron supply and adequate absorption. Factors affecting bioavailability may be a much more important determinant of adequate iron nutrition in the relatively monotonous vegetable diets of developing countries (Bothwell et al., 1979). Unfortunately, even in Western nations, the diets of infants and children (infant formulas, infant cereals, and weaning foods) tend to be less varied. They contain little animal tissue and do not always include foods that naturally promote iron absorption. An adequate supply of bioavailable iron is essential during this period of life because of the iron demands of growth (Stekel, 1984) and because iron stores have not yet been accumulated. Therefore, careful attention must be paid to iron content and its bioavailability in foods prepared for infants and children.
Haematological parameters and iron state were studied in children admitted to hospital consecutively during a six month period. A total of 147 of 598 children (24.6%) were anaemic, with haemoglobin values below the third centile of the reference range, and 131 of 400 children (32.8%) were iron deficient, with serum ferritin concentrations less than 10 micrograms/l. Both findings were more common in children from the Asian ethnic minority. The "routine" full blood count is a useful tool for the presumptive identification of iron deficiency in childhood. Iron deficiency is deleterious to the health of young children. In view of its extent and degree--not exclusively among the Asian ethnic minority--a community based preventive programme on the lines of the Stop Rickets Campaign is recommended.
Iron status of East Indian predominantly lacto-ovo vegetarian immigrants (59 males, mean age 37.7 +/- 10.5 yr; 55 females, mean age 33.3 +/- 7.4 yr) was assessed using dietary and biochemical-iron indices, including a Tri-index (TI) model. Iron deficiency was higher among females than males: 33% vs 5%, respectively, via the TI model (serum ferritin, serum-transferrin saturation, and mean corpuscular-hemoglobin concentration) and 18-42% vs 2-22%, respectively, via individual biochemical-iron indices. Rates of anemia calculated via the TI model in combination with low hemoglobin and mixed-distribution analysis (MDA) were similar and higher for the females (TI + Hb = 16%; MDA = 12%) than for the males (TI + Hb = 5%; MDA = 3%). High prevalence among females was attributed to low available iron intakes, concomitant with high intakes of dietary fiber, phytate, and tannins. We recommend the TI-model approach to estimate relative prevalence of iron deficiency in small surveys.