title: Iron absorption in raw and cooked bananas: a field study using stable isotopes in women.
abstract: BACKGROUND
  Banana is a staple food in many regions with high iron deficiency and may be a potential vehicle for iron fortification. However, iron absorption from bananas is not known.
  
  
  OBJECTIVE
  The objective of this study was to evaluate total iron absorption from raw and cooked bananas.
  
  
  METHODS
  Thirty women (34.9±6.6 years) from rural Mexico were randomly assigned to one of two groups each consuming: 1) 480 g/day of raw banana for 6 days, or 2) 500 g/day of cooked banana for 4 days. Iron absorption was measured after extrinsically labeling with 2 mg of (58)Fe and a reference dose of 6 mg (57)Fe; analysis was done using ICP-MS.
  
  
  RESULTS
  Iron content in cooked bananas was significantly higher than raw bananas (0.53 mg/100 g bananas vs. 0.33 mg/100 mg bananas, respectively) (p<0.001). Percent iron absorption was significantly higher in raw bananas (49.3±21.3%) compared with cooked banana (33.9±16.2%) (p=0.035). Total amount of iron absorbed from raw and cooked bananas was similar (0.77±0.33 mg vs. 0.86±0.41 mg, respectively).
  
  
  CONCLUSIONS
  Total amount of absorbed iron is similar between cooked and raw bananas. The banana matrix does not affect iron absorption and is therefore a potential effective target for genetic modification for iron biofortification.
authors: School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México; olga.garcia@uaq.mx; opgarciao@yahoo.com.mx.
authors: Olga P
authors: OP
authors: García
authors: School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México.
authors: Mara
authors: M
authors: Martínez
authors: School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México.
authors: Diana
authors: D
authors: Romano
authors: School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México.
authors: Mariela
authors: M
authors: Camacho
authors: HarvestPlus, c/o International Food Policy Research Institute, Washington, DC, USA.
authors: Fabiana F
authors: FF
authors: de Moura
authors: Children's Nutrition Research Center Department of Pediatrics, Baylor College of Medicine, Houston, USA.
authors: Steve A
authors: SA
authors: Abrams
authors: Centre for Tropical Crops and Biocommodities, Science and Engineering Faculty, Queensland University of Technology, Brisbane, Australia.
authors: Harjeet K
authors: HK
authors: Khanna
authors: Children's Nutrition Research Center Department of Pediatrics, Baylor College of Medicine, Houston, USA.
authors: James L
authors: JL
authors: Dale
authors: School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México.
authors: Jorge L
authors: JL
authors: Rosado
keywords: bananas; iron absorption; iron deficiency