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García OP, Martínez M, Romano D, et al. Iron absorption in raw and cooked bananas: a field study using stable isotopes in women. Food Nutr Res. 2015;59:25976doi: 10.3402/fnr.v59.25976.
García, O. P., Martínez, M., Romano, D., Camacho, M., de Moura, F. F., Abrams, S. A., Khanna, H. K., Dale, J. L., & Rosado, J. L. (2015). Iron absorption in raw and cooked bananas: a field study using stable isotopes in women. Food & nutrition research, 5925976. https://doi.org/10.3402/fnr.v59.25976
García, Olga P, et al. "Iron absorption in raw and cooked bananas: a field study using stable isotopes in women." Food & nutrition research vol. 59 (2015): 25976. doi: https://doi.org/10.3402/fnr.v59.25976
García OP, Martínez M, Romano D, Camacho M, de Moura FF, Abrams SA, Khanna HK, Dale JL, Rosado JL. Iron absorption in raw and cooked bananas: a field study using stable isotopes in women. Food Nutr Res. 2015 Feb 05;59:25976. doi: 10.3402/fnr.v59.25976. eCollection 2015. PMID: 25660254; PMCID: PMC4320136.
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Food Nutr Res. 2015 Feb 05;59:25976. doi: 10.3402/fnr.v59.25976. eCollection 2015.

Iron absorption in raw and cooked bananas: a field study using stable isotopes in women.

Food & nutrition research

Olga P García, Mara Martínez, Diana Romano, Mariela Camacho, Fabiana F de Moura, Steve A Abrams, Harjeet K Khanna, James L Dale, Jorge L Rosado

Affiliations

  1. School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México; [email protected]; [email protected].
  2. School of Natural Sciences, Universidad Autonoma de Querétaro, Querétaro, México.
  3. HarvestPlus, c/o International Food Policy Research Institute, Washington, DC, USA.
  4. Children's Nutrition Research Center Department of Pediatrics, Baylor College of Medicine, Houston, USA.
  5. Centre for Tropical Crops and Biocommodities, Science and Engineering Faculty, Queensland University of Technology, Brisbane, Australia.

PMID: 25660254 PMCID: PMC4320136 DOI: 10.3402/fnr.v59.25976

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.

DESIGN: 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).

CONCLUSION: 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.

Keywords: bananas; iron absorption; iron deficiency

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