Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach meals.
- genannt Bonsmann SS Institute of Food Science and Nutrition, ETH Zurich, Zurich, Switzerland. stefan.storcksdieck@ilw.agrl.ethz.ch
- Walczyk T
- Renggli S
- Hurrell RF
- 2007-04-19
Published in:
- European journal of clinical nutrition. - 2008
Adult
Biological Availability
Brassica
Cross-Over Studies
Dose-Response Relationship, Drug
Erythrocytes
Female
Humans
Intestinal Absorption
Iron Isotopes
Iron, Dietary
Oxalic Acid
Spinacia oleracea
English
OBJECTIVE
To evaluate the influence of oxalic acid (OA) on nonhaem iron absorption in humans.
DESIGN
Two randomized crossover stable iron isotope absorption studies.
SETTING
Zurich, Switzerland.
SUBJECTS
Sixteen apparently healthy women (18-45 years, <60 kg body weight), recruited by poster advertizing from the staff and student populations of the ETH, University and University Hospital of Zurich, Switzerland. Thirteen subjects completed both studies.
METHODS
Iron absorption was measured based on erythrocyte incorporation of (57)Fe or (58)Fe 14 days after the administration of labelled meals. In study I, test meals consisted of two wheat bread rolls (100 g) and either 150 g spinach with a native OA content of 1.27 g (reference meal) or 150 g kale with a native OA content of 0.01 g. In study II, 150 g kale given with a potassium oxalate drink to obtain a total OA content of 1.27 g was compared to the spinach meal.
RESULTS
After normalization for the spinach reference meal absorption, geometric mean iron absorption from wheat bread rolls with kale (10.7%) did not differ significantly from wheat rolls with kale plus 1.26 g OA added as potassium oxalate (11.5%, P=0.86). Spinach was significantly higher in calcium and polyphenols than kale and absorption from the spinach meal was 24% lower compared to the kale meal without added OA, but the difference did not reach statistical significance (P>0.16).
CONCLUSION
Potassium oxalate did not influence iron absorption in humans from a kale meal and our findings strongly suggest that OA in fruits and vegetables is of minor relevance in iron nutrition.
To evaluate the influence of oxalic acid (OA) on nonhaem iron absorption in humans.
DESIGN
Two randomized crossover stable iron isotope absorption studies.
SETTING
Zurich, Switzerland.
SUBJECTS
Sixteen apparently healthy women (18-45 years, <60 kg body weight), recruited by poster advertizing from the staff and student populations of the ETH, University and University Hospital of Zurich, Switzerland. Thirteen subjects completed both studies.
METHODS
Iron absorption was measured based on erythrocyte incorporation of (57)Fe or (58)Fe 14 days after the administration of labelled meals. In study I, test meals consisted of two wheat bread rolls (100 g) and either 150 g spinach with a native OA content of 1.27 g (reference meal) or 150 g kale with a native OA content of 0.01 g. In study II, 150 g kale given with a potassium oxalate drink to obtain a total OA content of 1.27 g was compared to the spinach meal.
RESULTS
After normalization for the spinach reference meal absorption, geometric mean iron absorption from wheat bread rolls with kale (10.7%) did not differ significantly from wheat rolls with kale plus 1.26 g OA added as potassium oxalate (11.5%, P=0.86). Spinach was significantly higher in calcium and polyphenols than kale and absorption from the spinach meal was 24% lower compared to the kale meal without added OA, but the difference did not reach statistical significance (P>0.16).
CONCLUSION
Potassium oxalate did not influence iron absorption in humans from a kale meal and our findings strongly suggest that OA in fruits and vegetables is of minor relevance in iron nutrition.
- Language
-
- English
- Open access status
- bronze
- Identifiers
-
- DOI 10.1038/sj.ejcn.1602721
- PMID 17440529
- Persistent URL
- https://sonar.ch/global/documents/222341
Export to…
Statistics
Document views: 83
File downloads:
- Full-text: 0