Iron absorption from iron-biofortified sweetpotato is higher than regular sweetpotato in Malawian women while iron absorption from regular and iron-biofortified potato is high in Peruvian women

Jongstra, Roelinda, Mwangi, Martin, Burgos, Gabriela, Zeder, Christopher, Low, Jan, Mzembe, Glory, Lina, Reyna, Penny, Mary, Andrade, Maria, Fairweather-Tait, Susan, Felde, Thomas, Campos, Hugo, Phiri, Kamija, Zimmermann, Michael and Wegmuller, Rita (2020) Iron absorption from iron-biofortified sweetpotato is higher than regular sweetpotato in Malawian women while iron absorption from regular and iron-biofortified potato is high in Peruvian women. Journal of Nutrition. ISSN 0022-3166 (In Press)

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Abstract

Background: Sweetpotato and potato are fast maturing staple crops and widely consumed in low- and middle-income countries. Conventional breeding to biofortify these crops with iron could improve iron intakes. To our knowledge, iron absorption from sweetpotato and potato has not been assessed. Objective: To assess iron absorption from regular and iron-biofortified orange-fleshed sweetpotato in Malawi and yellow-fleshed potato and iron-biofortified purple-fleshed potato in Peru. Design: We conducted two randomized, multiple-meal studies in general healthy, iron-depleted women of reproductive age. Malawian women (n=24) received 400 g regular or biofortified sweetpotato test meals and Peruvian women (n=35) received 500 g regular or biofortified potato test meals. Women consumed the meals at breakfast for two weeks and were then crossed over to the other variety. We labeled the test meals with 57Fe or 58Fe and measured cumulative erythrocyte incorporation of the labels 14 d after completion of each test meal sequence to calculate iron absorption. Iron absorption was compared by paired sample t-tests. Results: The regular and biofortified orange-fleshed sweetpotato test meals contained 0.55 and 0.97 mg iron/100 g. Geometric mean (95%CI) fractional iron absorption (FIA) was 5.82% (3.79,8.95) and 6.02% (4.51,8.05), respectively (p=0.81), resulting in 1.9-fold higher total iron absorption (TIA) from biofortified sweetpotato (p<0.001). The regular and biofortified potato test meals contained 0.33 and 0.69 mg iron/100 g. FIA was 28.4% (23.5,34.2) from the regular yellow-fleshed and 13.3% (10.6,16.6) from the biofortified purple-fleshed potato meals, respectively (p<0.001), resulting in no significant difference in TIA (p=0.88).

Item Type: Article
Uncontrolled Keywords: iron absorption, biofortification, stable isotopes, orange-fleshed sweetpotato, potato, non-pregnant women
Faculty \ School: Faculty of Medicine and Health Sciences > Norwich Medical School
Depositing User: LivePure Connector
Date Deposited: 06 Aug 2020 23:52
Last Modified: 24 Sep 2020 00:03
URI: https://ueaeprints.uea.ac.uk/id/eprint/76357
DOI:

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