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Journal of the American College of Nutrition, Vol. 27, No. 1, 96-101 (2008)
Published by the American College of Nutrition

Oily Fish Increases Iron Bioavailability of a Phytate Rich Meal in Young Iron Deficient Women

Santiago Navas-Carretero, PhD, Ana M. Pérez-Granados, PhD, Beatriz Sarriá, PhD, Angeles Carbajal, PhD, Mercedes M. Pedrosa, PhD, Mark A. Roe, BSc, Susan J. Fairweather-Tait, PhD, DSc and M. Pilar Vaquero, PhD

Department of Metabolism and Nutrition, Instituto del Frío (CSIC) (S.N.-C., A.M.P.-G., B.S., M.P.V.)
Department of Nutrition, Pharmacy Faculty, Complutense University (A.C.)
Department of Food Technology, National Institute of Agricultural Research (INIA) (M.M.P.) Madrid, SPAIN
Institute of Food Research (M.A.R., S.J.F.-T.), Norwich, UNITED KINGDOM

Address correspondence to: Dr M Pilar Vaquero, Instituto del Frío (CSIC), José Antonio Novais 10, 28040 Madrid, SPAIN. E-mail: mpvaquero{at}if.csic.es

Background: Iron deficiency is a major health problem worldwide, and is associated with diets of low iron bioavailability. Non-heme iron absorption is modulated by dietary constituents, one of which is the so-called "meat factor", present in meat, fish (oily and lean) and poultry, which is an important enhancer of iron absorption in humans. Food processing also affects iron bioavailability.

Objective: To evaluate the effect of consuming sous vide cooked salmon fish on non-heme iron bioavailability from a bean meal, rich in phytate, in iron-deficient women.

Design: Randomized crossover trial in 21 young women with low iron stores (ferritin < 30 µg/L). Two test meals were extrinsically labelled with stable isotopes of iron (Fe-57 or Fe-58). Iron bioavailability was measured as the incorporation of stable isotopes into erythrocytes 14 d after meals consumption.

Results: The addition of fish to the bean meal significantly increased (p < 0.001) iron absorption. Serum ferritin concentration and iron absorption were inversely correlated for both the bean meal (R2 = 0.294, p = 0.011) and the fish and bean meal (R2 = 0.401, p = 0.002).

Conclusion: Sous vide cooked salmon fish increases iron absorption from a high phytate bean meal in humans.

Key words: iron bioavailability, iron deficiency, oily fish, phytates, food processing, stable isotopes






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