Macfarlane B J, Bezwoda W R, Bothwell T H, Baynes R D, Bothwell J E, MacPhail A P, Lamparelli R D, Mayet F
Department of Medicine, University of the Witwatersrand, Johannesburg, South Africa.
Am J Clin Nutr. 1988 Feb;47(2):270-4. doi: 10.1093/ajcn/47.2.270.
The effects on iron absorption of nuts, an important source of dietary protein in many developing countries, were measured in 137 Indian women. When the absorption from bread and nut meals (walnuts, almonds, peanuts, and hazelnuts) was compared with that from bread meals, the overall geometric mean absorption from the nut meals (1.8%) was significantly less than from the bread meals alone (6.6%, t = 9.8, p less than 0.0005). In contrast, coconut did not reduce absorption significantly. All the nuts tested contained significant amounts of two known inhibitors of Fe absorption (phytates and polyphenols) but the amounts in coconut were significantly less than in the other nuts. Fifty milligrams ascorbic acid overcame the inhibitory effects of two nuts that were tested (Brazil nuts and peanuts). This is different from that found previously for soy protein, another potent inhibitor of Fe absorption.
在137名印度女性中测定了坚果（许多发展中国家膳食蛋白质的重要来源）对铁吸收的影响。当将面包餐和坚果餐（核桃、杏仁、花生和榛子）的铁吸收与仅面包餐的铁吸收进行比较时，坚果餐的总体几何平均吸收率（1.8%）显著低于仅面包餐的吸收率（6.6%，t = 9.8，p＜0.0005）。相比之下，椰子并未显著降低铁吸收。所有测试的坚果都含有大量两种已知的铁吸收抑制剂（植酸盐和多酚），但椰子中的含量明显低于其他坚果。50毫克抗坏血酸克服了所测试的两种坚果（巴西坚果和花生）的抑制作用。这与之前发现的大豆蛋白（另一种强效铁吸收抑制剂）的情况不同。
