Polyphenols and Phytic Acid Contribute to the Low Iron Bioavailability from Common Beans in Young Women
Abstract
Low iron absorption from common beans might contribute to iron deficiency in countries where beans are a staple food. High levels of phytic acid (PA) and polyphenols (PP) inhibit iron absorption; however, the effect of bean PP on iron absorption in humans has not been demonstrated and, with respect to variety selection, the relative importance of PP and PA is unclear. To evaluate the influence of bean PP relative to PA on iron absorption in humans, 6 stable iron isotope absorption studies were conducted in women (16 or 17 per study). Bean PP (20, 50, and 200 mg) were added in studies 1–3 as red bean hulls to a bread meal. Studies 4– 6 investigated the influence on iron absorption of PP removal and dephytinization of whole red bean porridge and PP removal from dephytinized porridge. Iron absorption was lowered by 14% with 50 mg PP (P
Citation
Journal of Nutrition (2010) 140 (11) 1977-1982 [doi: 10.3945/​jn.110.125369]