Iron Bioavailability from African Meals with Rice, Cassava, or Plantain Forming the Staple Food.
نویسندگان
چکیده
منابع مشابه
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. Of the non-haem-Fe in the meals 39-73% did not exchange with the added inorganic radio-Fe tracer, depending on the degree of...
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Due to low Fe bioavailability and low consumption per meal, lentil must be fortified to contribute significant bioavailable Fe in the Bangladeshi diet. Moreover, since red lentil is dehulled prior to consumption, an opportunity exists at this point to fortify lentil with Fe. Thus, in the present study, lentil was Fe-fortified (using a fortificant Fe concentration of 2800 µg g-1) and used in 30 ...
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Cassava contains little zinc, iron, and beta-carotene, yet it is the primary staple crop of over 250 million Africans. This study used a 24-hour dietary recall to test the hypothesis that among healthy children aged 2-5 years in Nigeria and Kenya, cassava's contribution to the childrens' daily diets is inversely related to intakes of zinc, iron, and vitamin A. Dietary and demographic data and a...
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The storage root crop cassava (Manihot esculenta) is the most important source of dietary calories in the tropics after rice and maize [1]. It plays a central role in food and economic security for small-holder farmers and holds unrealized potential as a cash and commodity crop. In Africa, cassava production is constrained by three major diseases: cassava mosaic disease (CMD), cassava brown str...
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ژورنال
عنوان ژورنال: Journal of Clinical Biochemistry and Nutrition
سال: 1991
ISSN: 1880-5086,0912-0009
DOI: 10.3164/jcbn.10.217