Bioavailability in infants of iron from infant cereals: effect of dephytinization.

Iron bioavailability from an infant cereal made of wheat flour with a low extraction rate (70%) and cow milk was measured in infants by using a stable-isotope technique. A dephytinized infant cereal was prepared by adding commercial phytase during manufacture, resulting in degradation of 88% of the native phytic acid. Paired comparisons were made to evaluate the effect of phytic acid on iron bioavailability.

Assessment of iron status in children and adolescents with Crohn's disease: value of basic red cell ferritin.

The iron status of 22 children and adolescents with Crohn's disease (mean age: 13 years) was evaluated. Eleven patients were suffering from active disease with inflammation, identified by at least one abnormal value for serum orosomucoid, C-reactive protein or sedimentation rate (group I). Eleven patients were in clinical remission and showed no biological evidence of inflammation (group II).

Iron bioavailability studied in infants: the influence of phytic acid and ascorbic acid in infant formulas based on soy isolate.

The influence of phytic acid and ascorbic acid content of soy formula on iron (Fe) bioavailability was investigated in infants by analysis of the incorporation of stable isotopes of Fe into red blood cells 14 d after administration using a double stable isotope technique. Paired comparisons were made with each infant acting as his or her own control. The geometric mean fractional Fe incorporation into red blood cells increased from 5.

A double stable isotope technique for measuring iron absorption in infants.

A stable isotope technique has been developed which uses 57Fe and 58Fe as labels and which enables the simultaneous measurement of Fe absorption from two test meals in infants. The method was evaluated by measuring Fe absorption from a commercial whey-adjusted infant formula in nine healthy infants aged 13-25 weeks. Each infant was fed 210 ml formula, labelled with either 57Fe or 58Fe, on four consecutive mornings, in random order.

Iron status of a healthy French population: factors determining biochemical markers.

The iron status of a representative population sample in a district of Paris area (France) was assessed using a biochemical and dietary approach. Complete data were obtained for 1,108 subjects 6 months to 97 years old. Total iron intake increased up to adolescence and then remained stable in adult life.

Vitamin status of a healthy French population: dietary intakes and biochemical markers.

The vitamin status of a representative population sample in a French district in the Paris area was assessed using a biochemical and dietary approach. Complete data were obtained for 1039 subjects 6 to 97 years old. Dietary intakes of most vitamins increased up to adolescence and then remained stable or decreased slightly in adult life.

Effect of iron supplementation during pregnancy on trace element (Cu, Se, Zn) concentrations in serum and breast milk from Nigerian women.

Trace element concentrations in serum and breast milk were studied longitudinally in 197 Nigerian women from 6 months of gestation to 6 months postpartum; 99 of them received a daily iron supplement of 100 mg from 6 months of gestation to delivery. During the last 3 months of pregnancy, serum selenium declined, whereas serum zinc remained unchanged and serum copper increased. After delivery, copper concentration in maternal serum decreased, whereas serum zinc increased from delivery to 3 months postpartum and then reached a plateau.

Effects of the increasing consumption of dairy products upon iron absorption.

The effect of the increasing consumption of dairy products upon the iron absorption was tested in vivo on volunteers using the extrinsic tag method (with 55 Fe and 59 Fe). The total iron absorption coefficient of a typical French meal and of the same meal after addition of a glass of low-fat skimmed milk or plain yoghurt was measured. Non-heme iron absorption was 2.

Iron absorption from typical West African meals containing contaminating Fe.

Iron absorption from three typical West African meals was measured in fourteen subjects using the extrinsic-tag technique with 59Fe and 55Fe. All meals consisted of maize as the staple food. Meals were prepared in Benin under realistic conditions from locally grown foods.

Bioavailable iron density in French and Spanish meals.

Iron absorption from two typical French meals and three typical Spanish meals was measured, using the extrinsic tag technique (with 55Fe and 59Fe) on French and Spanish volunteers. The total iron absorption coefficient varied up to three-fold (between 3.4 and 11.