Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods

British Journal of Nutrition

Volumn 88, Issue 2, 2002, Pages 117-123

  Hurrell, Richard F ^a   Reddy, Manju B ^b   Burri, Joseph ^c   Cook, James D ^d  

^a ETH ZURICH   (Switzerland)

^b IOWA STATE UNIVERSITY   (United States)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

^d UNIVERSITY OF KANSAS MEDICAL CENTER   (United States)

Author keywords

Cereal based foods; Home cooking; Industrial processing; Iron absorption

Indexed keywords

AMYLASE; IRON; PHYTATE; PHYTIC ACID;

ADULT; ANALYTIC METHOD; ARTICLE; BREAD; CEREAL; COOKING; FEMALE; FOOD PROCESSING; HOME; HUMAN; HUMAN EXPERIMENT; INDUSTRIAL PRODUCTION; IRON ABSORPTION; MAIZE; MALE; MEAL; NORMAL HUMAN; PROTEIN DEGRADATION; RICE; STATISTICAL ANALYSIS; WHEAT;

ADULT; AMYLASES; ANALYSIS OF VARIANCE; CEREALS; FEMALE; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; HUMANS; INTESTINAL ABSORPTION; IRON; MALE; ORYZA SATIVA; PHYTIC ACID; TRITICUM; ZEA MAYS;

TRITICUM AESTIVUM; ZEA MAYS;

EID: 0036312265     PISSN: 00071145     EISSN: None     Source Type: Journal    
DOI: 10.1079/BJNBJN2002594     Document Type: Article

References (35)

1. Effects of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum)
2. Red cell, plasma, and blood volume in healthy women measured by radiochromium cell-labelling and hematocrit
3. Assessment of the role of non-heme iron availability in iron balance
4. Food iron absorption measured by an extrinsic tag
5. The influence of different cereal grains on iron absorption from infant cereal foods
6. Hydrolysis of the phytate of wheat flour during bread baking
7. The prevalence of anaemia in the world
8. Nutritional quality of extruded rice, ragi and defatted soy flour blends
9. An improved method for the simultaneous determination of iron-55 and iron-59 in blood by liquid scintillation counting
10. Iron and zinc absorption in human subjects from a mixed meal of extruded and non-extruded wheat bran and flour
11. A serum ferritin assay for prevalence studies of iron deficiency
12. Phytinsäure in getreide und getreideerzeugnissen. Mitteilung 1. Phytinsäure und phytase in roggen und roggenprodukt
13. Iron absorption in man: Ascorbic acid and dose-dependent inhibition by phytate
14. Phytates and the inhibitory effect of bran on iron absorption in man
15. Blood ferrokinetics in normal man
16. Soy protein, phytate and iron absorption in man
17. Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages
18. An evaluation of EDTA compounds for iron fortification of cereal-based foods
19. Effect of processing methods on phytic acid level and some constituents in bambara groundnut (Vigna subterranea) and pigeon pea (Cajanus cajan)
20. Effect of domestic processing and cooking on the antinutrients of black gram
21. Antinutrients and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking
22. Effect of heat treatments on the phytic acid content of maize products
23. Extrusion cooking of a high cereal product. 1. Effects on apparent absorption of zinc, iron, calcium, magnesium and phosphorus in humans
24. Food iron absorption: A comparison of vegetable and animal foods
25. Extraction and determination of phytic acid in beans
26. The antinutritional factors in weaning foods prepared from germinated legumes and cereals
27. Phytate in legumes and cereals
28. Levels of antinutritional factors in pearl millet as affected by processing treatment and various types of fermentation
29. Reduction of phytic acid levels in soybeans during tempeh production, storage and frying
30. Effect of germination, cooking and canning on phosphorus and phytate retention in dry beans
31. Iron bioavailability from diets consumed by different socioeconomic strata of the Venezuelan population
32. The influence of extrusion processing on iron dialysability, phytates and tannins in legumes
33. 51) cell tagging and hematocrit: Influence of age, somatotype and habits of physical activity on variance after regression of volumes to height and weight combined