title: Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women.
abstract: BACKGROUND
  Iron deficiency is a major health problem worldwide, and is associated with diets of low iron bioavailability. Non-heme iron absorption is modulated by dietary constituents, one of which is the so-called "meat factor", present in meat, fish (oily and lean) and poultry, which is an important enhancer of iron absorption in humans. Food processing also affects iron bioavailability.
  
  
  OBJECTIVE
  To evaluate the effect of consuming sous vide cooked salmon fish on non-heme iron bioavailability from a bean meal, rich in phytate, in iron-deficient women.
  
  
  METHODS
  Randomized crossover trial in 21 young women with low iron stores (ferritin < 30 microg/L). Two test meals were extrinsically labelled with stable isotopes of iron (Fe-57 or Fe-58). Iron bioavailability was measured as the incorporation of stable isotopes into erythrocytes 14 d after meals consumption.
  
  
  RESULTS
  The addition of fish to the bean meal significantly increased (p < 0.001) iron absorption. Serum ferritin concentration and iron absorption were inversely correlated for both the bean meal (R(2) = 0.294, p = 0.011) and the fish and bean meal (R(2) = 0.401, p = 0.002).
  
  
  CONCLUSIONS
  Sous vide cooked salmon fish increases iron absorption from a high phytate bean meal in humans.
authors.affiliation: Department of Metabolism and Nutrition, Instituto del Frío (CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
authors.forename: Santiago
authors.initials: S
authors.lastname: Navas-Carretero
authors.forename: Ana M
authors.initials: AM
authors.lastname: Pérez-Granados
authors.forename: Beatriz
authors.initials: B
authors.lastname: Sarriá
authors.forename: Angeles
authors.initials: A
authors.lastname: Carbajal
authors.forename: Mercedes M
authors.initials: MM
authors.lastname: Pedrosa
authors.forename: Mark A
authors.initials: MA
authors.lastname: Roe
authors.forename: Susan J
authors.initials: SJ
authors.lastname: Fairweather-Tait
authors.forename: M Pilar
authors.initials: MP
authors.lastname: Vaquero
mesh_terms: D000293:Adolescent; D000328:Adult; D018798:Anemia, Iron-Deficiency / Q000178:diet therapy*; D000818:Animals; D001682:Biological Availability; D018592:Cross-Over Studies; D004912:Erythrocytes / Q000737:chemistry; D007887:Fabaceae / Q000737:chemistry; D005260:Female; D005293:Ferritins / Q000097:blood; D006801:Humans; D007408:Intestinal Absorption; D019266:Iron, Dietary / Q000008:administration & dosage / Q000493:pharmacokinetics*; D008875:Middle Aged; D019159:Nonheme Iron Proteins / Q000008:administration & dosage / Q000493:pharmacokinetics*; D010833:Phytic Acid / Q000494:pharmacology; D012474:Salmon; D017747:Seafood
chemical_list: D019266:Iron, Dietary; D019159:Nonheme Iron Proteins; D010833:Phytic Acid; D005293:Ferritins