Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México (UNAM), Ciudad Universitaria, México.
Int J Food Sci Nutr. 2010 Feb;61(1):29-39. doi: 10.3109/09637480903213649.
The objectives of this research were to assess the bioavailability of iron in foodstuffs found in the Mexican diet, to provide data on the content of iron absorption inhibitors present in plant origin products and to assess the inhibitory effect of these compounds and of cooking on iron bioavailability; therefore, total content and bioavailable iron, tannins, phytic and oxalic acid were determined in vegetables, cereals, legumes and animal products, before and after cooking. Vegetables, although rich in iron, have poor iron bioavailability and a high content of inhibitory factors; cooking reduced the content of iron and inhibitory factors, whereas in animal products the treatment of cooking did not significantly reduce it. Iron bioavailability, phytate content and the phytate to iron molar ratio predicted poor iron bioavailability and, therefore, a negative impact on the nutritional status of people who rely on them as staple foods could be expected.
本研究旨在评估墨西哥饮食中食物铁的生物利用度，提供植物来源产品中存在的铁吸收抑制剂含量的数据，并评估这些化合物以及烹饪对铁生物利用度的抑制作用；因此，在烹饪前后测定了蔬菜、谷物、豆类和动物产品中铁的总含量和生物可利用铁、单宁、植酸和草酸。蔬菜虽然富含铁，但铁的生物利用度差，抑制因素含量高；烹饪降低了铁和抑制因素的含量，而在动物产品中，烹饪处理并没有显著降低其含量。铁的生物利用度、植酸含量和植酸盐与铁的摩尔比预示着铁的生物利用度较差，因此，依赖这些食物作为主食的人群的营养状况可能会受到负面影响。
