In Rwandese Women with Low Iron Status, Iron Absorption from Low-Phytic Acid Beans and Biofortified Beans Is Comparable, but Low-Phytic Acid Beans Cause Adverse Gastrointestinal Symptoms

Petry, Nicolai and Rohner, Fabian and Gahutu, Jean Bosco and Campion, Bruno and Boy, Erick and Tugirimana, Pierrot L. and Zimmerman, Michael Bruce and Zwahlen, Christian and Wirth, James P. and Moretti, Diego (2016) In Rwandese Women with Low Iron Status, Iron Absorption from Low-Phytic Acid Beans and Biofortified Beans Is Comparable, but Low-Phytic Acid Beans Cause Adverse Gastrointestinal Symptoms. JOURNAL OF NUTRITION, 146 (5). pp. 970-975.

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Abstract

Background: Phytic acid (PA) is a major inhibitor of iron bioavailability from beans, and high PA concentrations might limit the positive effect of biofortified beans (BBs) on iron status. Low-phytic acid (Ipa) bean varieties could increase iron bioavailability. Objective: We set out to test whether Ipa beans provide more bioavailable iron than a BB variety when served as part of a composite meal in a bean-consuming population with low iron status. Methods: Dietary iron absorption from Ipa, iron-biofortified, and control beans (CBs) (regular iron and PA concentrations) was compared in 25 nonpregnant young women with low iron status with the use of a multiple-meal crossover design. Iron absorption was measured with stable iron isotopes. Results: PA concentration in Ipa beans was similar to 10% of BBs and CBs, and iron concentration in BBs was similar to 2- and 1.5-fold compared with CBs and Ipa beans, respectively. Fractional iron absorption from Ipa beans 8.6% (95% CI: 4.8%, 15.5%)], BBs 7.3% (95% CI: 4.0%, 13.4%)], and CBs 8.0% (95% CI: 4.4%, 14.6%)] did not significantly differ. The total amount of iron absorbed from Ipa beans and BBs was 421 mu g (95% CI: 234, 756 mu g) and 431 mu g (95% CI: 237, 786 mu g), respectively, and did not significantly differ, but was >50% higher (P < 0.005) than from CBs (278 mu g; 95% CI: 150, 499 mu g). In our trial, the Ipa beans were hard to cook, and their consumption caused transient adverse digestive side effects in similar to 95% of participants. Gel electrophoresis analysis showed phytohemagglutinin L (PHA-L) residues in cooked Ipa beans. Conclusion: BBs and Ipa beans provided more bioavailable iron than control beans and could reduce dietary iron deficiency. Digestive side effects of Ipa beans were likely caused by PHA-L, but it is unclear to what extent the associated digestive problems reduced iron bioavailability.

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