title: Community-based dietary phytate reduction and its effect on iron status in Malawian children.
abstract: This study describes a community-based method used in rural Malawi to remove dietary phytate, an inhibitor of iron absorption, and notes an improvement in the iron status of ten children who participated in the trial. Phytate was removed by soaking maize flour in excess water with phytase and decanting the water before cooking the flour. Iron status, as measured by soluble transferrin receptor and zinc protoporphyrin, was improved but not normal.
authors.affiliation: Department of Pediatrics, Washington University School of Medicine, St Louis Children's Hospital, One Children's Place, St Louis, MO 63110, USA. manary@kids.wustl.edu
authors.forename: Mark J
authors.initials: MJ
authors.lastname: Manary
authors.forename: Nancy F
authors.initials: NF
authors.lastname: Krebs
authors.forename: Rosalind S
authors.initials: RS
authors.lastname: Gibson
authors.forename: Robin L
authors.initials: RL
authors.lastname: Broadhead
authors.forename: K Michael
authors.initials: KM
authors.lastname: Hambidge
mesh_terms: D001682:Biological Availability; D002664:Child Nutritional Physiological Phenomena; D002675:Child, Preschool; D003906:Developing Countries; D004032:Diet; D005260:Female; D005511:Food Handling / Q000379:methods; D006801:Humans; D007501:Iron / Q000493:pharmacokinetics*; D008295:Malawi; D008297:Male; D010833:Phytic Acid / Q000008:administration & dosage*; D012423:Rural Health
chemical_list: D010833:Phytic Acid; D007501:Iron