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Nutrients 2018, 10(3), 354;

Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared with Iron-Fortified Lentil Dal

Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
Department of Nutrition and Dietetics, Marywood University, 2300 Adams Avenue, Scranton, PA 18509, USA
Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
Robert W. Holley Center for Agriculture and Health, Agricultural Research Service, USDA, Ithaca, NY 14853, USA
Author to whom correspondence should be addressed.
Received: 15 January 2018 / Revised: 12 March 2018 / Accepted: 13 March 2018 / Published: 15 March 2018
(This article belongs to the Special Issue Fe Deficiency, Dietary Bioavailbility and Absorption)
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Due to low Fe bioavailability and low consumption per meal, lentil must be fortified to contribute significant bioavailable Fe in the Bangladeshi diet. Moreover, since red lentil is dehulled prior to consumption, an opportunity exists at this point to fortify lentil with Fe. Thus, in the present study, lentil was Fe-fortified (using a fortificant Fe concentration of 2800 µg g−1) and used in 30 traditional Bangladeshi meals with broad differences in concentrations of iron, phytic acid (PA), and relative Fe bioavailability (RFeB%). Fortification with NaFeEDTA increased the iron concentration in lentil from 60 to 439 µg g−1 and resulted in a 79% increase in the amount of available Fe as estimated by Caco-2 cell ferritin formation. Phytic acid levels were reduced from 6.2 to 4.6 mg g−1 when fortified lentil was added, thereby reducing the PA:Fe molar ratio from 8.8 to 0.9. This effect was presumably due to dephytinization of fortified lentil during the fortification process. A significant (p ≤ 0.01) Pearson correlation was observed between Fe concentration and RFeB% and between RFeB% and PA:Fe molar ratio in meals with fortified lentil, but not for the meal with unfortified lentil. In conclusion, fortified lentil can contribute significant bioavailable Fe to populations at risk of Fe deficiency. View Full-Text
Keywords: lentil; iron; fortification; bioavailability; Bangladesh lentil; iron; fortification; bioavailability; Bangladesh

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Podder, R.; M. DellaValle, D.; T. Tyler, R.; P. Glahn, R.; Tako, E.; Vandenberg, A. Relative Bioavailability of Iron in Bangladeshi Traditional Meals Prepared with Iron-Fortified Lentil Dal. Nutrients 2018, 10, 354.

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