Iron solubility compared with in vitro digestion-Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6-12 months)

Pynaert, Ilse, Armah, Charlotte, Fairweather-Tait, Susan ORCID: https://orcid.org/0000-0002-1413-5569, Kolsteren, Patrick, van Camp, John and De Henauw, Stefaan (2006) Iron solubility compared with in vitro digestion-Caco-2 cell culture method for the assessment of iron bioavailability in a processed and unprocessed complementary food for Tanzanian infants (6-12 months). British Journal of Nutrition, 95 (4). pp. 721-726. ISSN 1475-2662

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Abstract

The Fe solubility test is a commonly used, easy and relatively cheap in vitro tool for predicting Fe bioavailability in food matrices. However, the outcome of a recent field trial comparing the effect on Fe status of Tanzanian infants of processed v. unprocessed complementary foods (CF), with otherwise the same composition, challenged the validity of this test for predicting Fe bioavailability. In the solubility test, significant more soluble Fe was observed in processed compared with unprocessed foods (mean 18.8 (sem 0.21) v. 4.8 (sem 0.23) %; P

Item Type:	Article
Uncontrolled Keywords:	biological availability,caco-2 cells,digestion,food analysis,food handling,humans,infant,infant food,iron, dietary,nutritive value,solubility
Faculty \ School:	Faculty of Medicine and Health Sciences > Norwich Medical School
UEA Research Groups:	Faculty of Medicine and Health Sciences > Research Groups > Nutrition and Preventive Medicine Faculty of Medicine and Health Sciences > Research Groups > Musculoskeletal Medicine Faculty of Medicine and Health Sciences > Research Centres > Lifespan Health
Depositing User:	EPrints Services
Date Deposited:	25 Nov 2010 11:10
Last Modified:	19 Oct 2023 00:52
URI:	https://ueaeprints.uea.ac.uk/id/eprint/13489
DOI:	10.1079/BJN20051722

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