Iron bioavailability from common raisin-containing foods assessed with an in vitro digestion/Caco-2 cell culture model: Effects of raisins

Journal of Food Science

Volumn 68, Issue 5, 2003, Pages 1866-1870

  Yeung, C K ^a   Glahn, R P ^b   Miller, D D ^a  

^a Department of Obstetrics Gynecology   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Caco 2; Iron bioavailability; NaFeEDTA; Raisins; Wheat bran cereal

Indexed keywords

TRITICUM AESTIVUM;

EID: 0038609091     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb12344.x     Document Type: Article

References (32)

1. Au AP, Reddy MB. 2000. Caco-2 cells can be used to assess human iron bioavailability from a semipurified meal. J Nutr 130:1329-34.
2. Brune M, Rossander L, Hallberg L. 1989. Iron absorption and phenolic compounds: importance of different phenolic structures. Eur J Clin Nutr 43:547-57.
3. Cook JD. 1983. Determinants of nonheme iron absorption in man. Food Technol 37:124-6.
4. Davidsson L, Dimitriou T, Boy E, Walczyk T, Hurrell RF. 2002. Iron bioavailability from iron-fortified Guatemalan meals based on corn tortillas and black bean paste. Am J Clin Nutr 75:535-9.
5. Dutra-de-Oliveira JE, Freitas MLS, Ferreira JF, Goncalves A, Marchini JS, 1995. Iron from complex salts and its bioavailability to rats. Int J Vit Nutr Res 65:272-5.
6. Emery T. 1992. Iron oxidation by casein. Biochem Biophys Res Commun 182:1047-52.
7. [FAO/WHO] Food and Agriculture Organization/World Health Organization. 1993. Evaluation of certain food additives and contaminants. 41st Report of the Joint FAO/WHO Expert Committee on Food Additives. Geneva, Switzerland: WHO. Technical Rep. Ser. 837. 61 p.
8. Gangloff MB, Lai C, Van Campen DR, Miller DD, Norvell W, Glahn RP. 1996. Ferrous iron uptake but not transfer is down-regulated in Caco-2 cells grown in high iron serum-free medium. J Nutr 126:3118-27.
9. Garcia-Casal MN, Layrisse M. 2001. The effect of change in pH on the solubility of iron bis-glycinate chelate and other iron compounds. Arch Latinoam Nutr 51:35-6.
10. Gillespie SR. 1998. Major issues in the control of iron deficiency. Ottawa: The Micronutrient Initiative/UNICEF. 104 p.
11. Glahn RP, Lai C, Hsu J, Thompson JF, Guo M, Van Campen DR. 1998a. Decreased citrate improves iron availability from infant formula: application of an in vitro digestion/Caco-2 cell culture model. J Nutr 128:257-64.
12. Glahn RP, Lee OA, Miller DD. 1999. In vitro digestion/Caco-2 cells culture model to determine optimal ascorbic acid to Fe ratio in rice cereal. J Food Sci 64:925-8.
13. Glahn RP, Lee OA, Yeung A, Goldman MI, Miller DD. 1998b. Caco-2 cell ferritin formation predicts nonradiolabeled food iron availability in an in vitro digestion/Caco-2 cell culture model. J Nutr 128:1555-61.
14. Glahn RP, Wien EM, Van Campen DR, Miller DD. 1996. Caco-2 cell iron uptake from meat and casein digests parallels in vivo studies: use of a novel in vitro method for rapid estimation of iron bioavailability. J Nutr 126:332-9.
15. 2: studies using an in vitro digestion/Caco-2 cell model. J Agric Food Chem 50:390-5.
16. Harland BF, Oberleas D. 1987. Phytate in foods. World Rev Nutr Diet 52:235-59.
17. Hulten L, Gramatkovski E, Gleerup A, Hallberg L. 1995. Iron absorption from the whole diet. Relation to meal composition, iron requirements and iron stores. Eur J Clin Nutr 49:794-808.
18. Hurrell RF, Lynch SR, Trinidad TP, Dassenko SA, Cook JD. 1989. Iron absorption in humans as influenced by bovine milk proteins. Am J Clin Nutr 49:546-52.
19. Hurrell RF, Reddy MB, Burri J, Cook JD. 2000. An evaluation of EDTA compounds for iron fortification of cereal-based foods. Br J Nutr 84:903-10.
20. [INACG] Intl. Nutritional Anemia Consultative Group. 1993. Iron EDTA for food fortification. Washington D.C.: The Nutrition Foundation/Intl. Life Sciences Inst. 54 p.
21. [IOM] Inst. of Medicine. 2002. High-energy, nutrient-dense emergency relief food product. Washington, D.C.: Natl. Academy Press. 143 p.
22. Karakaya S, El SN, Tas AA. 2001. Antioxidant activity of some foods containing phenolic compounds. Int J Food Sci Nutr 52:501-8.
23. Kosse JS, Yeung AC, Gil AI, Miller DD. 2001. A rapid method for iron determination in fortified foods. Food Chem 75:371-6.
24. Martinez-Torres C, Romano EL, Renzi M, Layrisse M. 1979. Fe(III)-EDTA complex as iron fortification - further studies. Am J Clin Nutr 32:809-16.
25. Mendoza C, Viteri FE, Lonnerdal B, Raboy V, Young KA, Brown KH. 2001. Absorption of iron from unmodified maize and genetically altered, low-phytate maize fortified with ferrous sulfate or sodium iron EDTA. Am J Clin Nutr 73:80-5.
26. Olivares M, Pizarro F, Pineda O, Name JJ, Hertrampf E, Walter T. 1997. Milk inhibits and ascorbic acid favors ferrous bis-glycine chelate bioavailability in humans. J Nutr 127:1407-11.
27. Pribil R. 1972. Analytical applications of EDTA and related compounds. New York: Pergamon Press. 368 p.
28. Turnlund JR, Smith RG, Kretsch MJ, Keyes WR, Shah AG. 1990. Milk's effect on the bioavailability of iron from cereal-based diets in young women by use of in vitro and in vivo methods. Am J Clin Nutr 52:373-8.
29. Viteri FE, Garcia-Ibanez R, Torun B. 1978. Sodium iron NaFeEDTA as an iron fortification compound in Central America. Absorption studies. Am J Clin Nutr 31:961-71.
30. Whittaker P, Vanderveen JE, DiNovi MJ, Kuznesof PM, Dunkel VC. 1993. Toxicological profile, current use and regulatory issues of EDTA compound for assessing potential use of sodium iron EDTA for food fortification. Regular Toxicol Pharmacol 18:419-27.
31. Yeung AC, Glahn RP, Miller DD. 2002. Comparison of the availability of various iron fortificants in bread and milk using an in vitro degestion/Caco-2 cell culture model. J Food Sci 67:2357-61.
32. Yeung CK, Glahn RP, Wu X, Liu RH, Miller DD. 2003. In vitro iron bioavailability and antioxidant activity of raisins. J Food Sci 68:701-5.