Hostname: page-component-cd9895bd7-fscjk Total loading time: 0 Render date: 2024-12-22T07:30:56.621Z Has data issue: false hasContentIssue false
  • English
  • Français

Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods

Published online by Cambridge University Press:  09 March 2007

Richard F. Hurrell ,
Manju B. Reddy ,
Joseph Burri  and
James D. Cook
Richard F. Hurrell*
Affiliation:
Swiss Federal Institute of Technology, Zürich, Switzerland
Manju B. Reddy
Affiliation:
Iowa State University, Department of Food Science and Human Nutrition, Ames, IA, USA
Joseph Burri
Affiliation:
Nestlé Products Technology Centre, Orbe, Switzerland
James D. Cook
Affiliation:
Kansas University Medical Center, Kansas City, KS, USA
*
*Corresponding author:Professor Richard Hurrell, fax +41 1 704 5710, email richard.hurrell@ilw.agrl.ethz.ch
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The aim of the present study was to compare Fe absorption from industrially-manufactured and home-cooked cereal foods. Fe absorption was measured using the radiolabelled Fe extrinsic tag technique in thirty-nine adult human subjects from cereal porridges manufactured by extrusion cooking or roller-drying, and from the same cereal flours after home cooking to produce pancakes, chappattis or bread. One series of cereal porridges was amylase-treated in addition before roller-drying. Fe absorption was relatively low from all products, ranging from 1·8–5·5% for rice, 2·5–3·5% for maize, 4·9–13·6 % for low-extraction wheat, and <1% for high-extraction wheat foods. The phytic acid content remained high after drying of the cereal porridges being about 1·20, 1·70, 3·20, 3·30 mg/g in low-extraction wheat, rice, high-extraction wheat and maize products respectively, and could explain the low Fe absorption. There were little or no differences in Fe absorption between the extruded and roller-dried cereals, although amylase pre-treatment increased Fe absorption from the roller-dried rice cereal 3-fold. This was not due to phytate degradation but possibly because of the more liquid nature of the cereal meal as fed. There were similarly few or no differences in Fe absorption between the industrially-processed cereals and home-cooked cereals made into pancakes or chappattis. Bread-making, however, degraded phytic acid to zero in the low-extraction wheat flour and Fe absorption increased to 13·6%, the greatest from all cereal foods tested. It is concluded that Fe absorption from extruded, roller-dried or home-cooked cereal foods is similarly low and that only those cooking procedures such as bread-making, which extensively degrades phytic acid, or amylase pre-treatment, which substantially liquifies cereal porridges, improve Fe absorption.

Keywords

Iron absorptionCereal-based foodsIndustrial processingHome cooking
Type
Research Article
Information
British Journal of Nutrition , Volume 88 , Issue 2 , August 2002 , pp. 117 - 123
Copyright
Copyright © The Nutrition Society 2002

References

Bishnoi, S, Khetarpaul, N & Yadav, RK (1994) Effects of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum). Plant Food for Human Nutrition 45, 381–388.CrossRefGoogle ScholarPubMed
Bothwell, TH, Charlton, RW, Cook, JD & Finch, CA (1979) Iron Metabolism in Man. Oxford: Blackwell Scientific Publications.Google Scholar
Brown, E, Hopper, J Jr, Hodges, JL Jr, Bradley, B, Wennesland, R & Yamauchi, H (1962) Red cell, plasma, and blood volume in healthy women measured by radiochromium cell-labelling and hematocrit. Journal of Clinical Investigation 41, 2188–2190.CrossRefGoogle Scholar
Cook, JD, Dassenko, SA & Lynch, SR (1991) Assessment of the role of non-heme iron availability in iron balance. American Journal of Clinical Nutrition 54, 717–722.CrossRefGoogle Scholar
Cook, JD, Layrisse, M, Martinez-Torres, C, Monsen, E & Finch, CA (1972) Food iron absorption measured by an extrinsic tag. Journal of Clinical Investigation 51, 805–815.CrossRefGoogle ScholarPubMed
Cook, JD, Reddy, MB, Burri, J, Juillerat, MA & Hurrell, RF (1997) The influence of different cereal grains on iron absorption from infant cereal foods. American Journal of Clinical Nutrition 65, 964–969.CrossRefGoogle ScholarPubMed
Daniels, DHG & Fisher, N (1981) Hydrolysis of the phytate of wheat flour during bread baking. British Journal of Nutrition 46, 1–6.CrossRefGoogle Scholar
DeMaeyer, E & Adiels-Tegman, M (1985) The prevalence of anaemia in the world. World Health Statistics Quarterly 38, 302–316.Google ScholarPubMed
Dublish, RK, Chanhan, GS & Bains, GS (1988) Nutritional quality of extruded rice, ragi and defatted soy flour blends. Journal of Food Science and Technology 25, 35–38.Google Scholar
Eakins, JD & Brown, DA (1966) An improved method for the simultaneous determination of iron-55 and iron-59 in blood by liquid scintillation counting. International Journal of Applied Radiation and Isotopes 17, 391–397.CrossRefGoogle ScholarPubMed
Fairweather-Tait, SJ, Portwood, DE, Symss, LL, Eagles, J & Minski, MJ (1989) Iron and zinc absorption in human subjects from a mixed meal of extruded and non-extruded wheat bran and flour. American Journal of Clinical Nutrition 49, 151–155.CrossRefGoogle Scholar
Flowers, CA, Kuizon, M, Beard, JL, Skikne, BS, Covell, AM & Cook, JD (1986) A serum ferritin assay for prevalence studies of iron deficiency. American Journal of Hematology 23, 141–151.CrossRefGoogle ScholarPubMed
Fretzdorff, B & Weipert, D (1986) Phytinsäure in Getreide und Getreideerzeugnissen. Mitteilung 1. Phytinsäure und Phytase in Roggen und Roggenprodukt (Phytic Acid in Cereals and Cereal Products. Part 1. Phytic Acid and Phytase in Rye Products). Zeitung für Lebensmittel Untersuchung und Forschung 182, 287–293.CrossRefGoogle Scholar
Hallberg, L, Brune, M & Rossander, L (1989) Iron absorption in man: ascorbic acid and dose-dependent inhibition by phytate. American Journal of Clinical Nutrition 49, 140–144.CrossRefGoogle ScholarPubMed
Hallberg, L, Rossander, L & Skanberg, A-B (1987) Phytates and the inhibitory effect of bran on iron absorption in man. American Journal of Clinical Nutrition 45, 988–996.CrossRefGoogle ScholarPubMed
Hosein, F, Marsaglia, G & Finch, CA (1967) Blood ferrokinetics in normal man. Journal of Clinical Investigation 46, 1–9.CrossRefGoogle Scholar
Hurrell, RF (1999) Iron. In The Mineral Fortification of Foods, 1st ed., pp. 54–93 [Hurrell, RF, editor]. Leatherhead: Leatherhead Publishing.Google Scholar
Hurrell, RF, Juillerat, MA, Reddy, MB, Lynch, SR, Dassenko, SA & Cook, JD (1992) Soy protein, phytate and iron absorption in man. American Journal of Clinical Nutrition 56, 573–578.CrossRefGoogle Scholar
Hurrell, RF, Reddy, M & Cook, JD (1999) Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages. British Journal of Nutrition 81, 289–295.CrossRefGoogle Scholar
Hurrell, RF, Reddy, MB, Burri, J & Cook, JD (2000) An evaluation of EDTA compounds for iron fortification of cereal-based foods. British Journal of Nutrition 84, 903–910.CrossRefGoogle ScholarPubMed
Igbedioh, SO, Kehinde, T & Akpapunam, MA (1994) Effect of processing methods on phytic acid level and some constituents in bambara groundnut (Vigna subterranea) and pigeon pea (Cajanus cajan). Food Chemistry 50, 147–151.CrossRefGoogle Scholar
Kataria, A, Chauhan, BM & Gandhi, S (1988) Effect of domestic processing and cooking on the antinutrients of black gram. Food Chemistry 30, 149–156.CrossRefGoogle Scholar
Kataria, A, Chauhan, BM & Punia, D (1989) Antinutrients and protein digestibility (in vitro) of mungbean as affected by domestic processing and cooking. Food Chemistry 32, 9–17.CrossRefGoogle Scholar
Khan, N, Zaman, R & Elahi, M (1991) Effect of heat treatments on the phytic acid content of maize products. Journal of the Science of Food and Agriculture 54, 153–156.CrossRefGoogle Scholar
Kivisto, B, Andersson, H, Cederblad, G, Sandberg, A-S, & Sandström, B (1986) Extrusion cooking of a high cereal product. 1. Effects on apparent absorption of zinc, iron, calcium, magnesium and phosphorus in humans. British Journal of Nutrition 55, 255–260.CrossRefGoogle ScholarPubMed
Layrisse, M, Cook, JD, Martinez-Torres, C, Roche, I, Kuhn, N, Walker, RB & Finch, CA (1968) Food iron absorption: A comparison of vegetable and animal foods. Blood 33, 430–443.CrossRefGoogle Scholar
Makover, RU (1970) Extraction and determination of phytic acid in beans. Cereal Chemistry 47, 288–295.Google Scholar
Marero, LM, Payumo, EM, Aguinaldo, AR, Matsumoto, I & Homma, S (1991) The antinutritional factors in weaning foods prepared from germinated legumes and cereals. Lebensmittelwissenschaft und -technologie 24, 177–181.Google Scholar
Reddy, NR, Sathe, SK & Salunkhe, DK (1982) Phytate in legumes and cereals. Advances in Food Research 28, 1–92.CrossRefGoogle ScholarPubMed
Sharma, A & Kapoor, AC (1996) Levels of antinutritional factors in pearl millet as affected by processing treatment and various types of fermentation. Plant Foods for Human Nutrition 49, 241–252.CrossRefGoogle ScholarPubMed
Sutardi, & Buckle, KA (1985) Reduction of phytic acid levels in soybeans during tempeh production, storage and frying. Journal of Food Science 59, 260–263.CrossRefGoogle Scholar
Tabekhia, MM & Luh, BS (1980) Effect of germination, cooking and canning on phosphorus and phytate retention in dry beans. Journal of Food Science 45, 406–408.CrossRefGoogle Scholar
Taylor, PG, Mendez-Castellanos, H, Martinez-Torres, C, Jaffe, W, Lopez de Blanco, M, Landaeta-Jimenez, M, Leets, I, Tropper, E, Ramirez, J, Casal, M & Layrisse, M (1995) Iron bioavailability from diets consumed by different socioeconomic strata of the Venezuelan population. Journal of Nutrition 125, 1860–1868.CrossRefGoogle ScholarPubMed
Ummadi, P, Chenoweth, WL & Uebersax, MA (1994) The influence of extrusion processing on iron dialysability, phytates and tannins in legumes. Journal of Food Processing and Preservation 19, 119–131.CrossRefGoogle Scholar
Wennesland, R, Brown, E, Hopper, J, Hodges, JL Jr, Guttentag, OE, Scott, KG, Jucker, IN & Bradley, B (1959) Red cell, plasma and blood volume in healthy men measured by radiochromium (Cr51) cell tagging and hematocrit: influence of age, somatotype and habits of physical activity on variance after regression of volumes to height and weight combined. Journal of Clinical Investigation 38, 1065–1077.CrossRefGoogle ScholarPubMed