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Contrary To Popular Belief
Contrary To Popular Belief
New life sciences data have been reported by researchers at Institute
of Food Science
2008 APR 28 -- Research findings, 'Oxalic acid does not influence
nonhaem iron absorption in humans: a comparison of kale and spinach
meals,' are discussed in a new report. According to recent research
from Zurich, Switzerland, "To evaluate the influence of oxalic acid
(OA) on nonhaem iron absorption in humans. Two randomized crossover
stable iron isotope absorption studies. Zurich, Switzerland."
"Sixteen apparently healthy women (18-45 years, <60 kg body weight),
recruited by poster advertizing from the staff and student populations
of the ETH, University and University Hospital of Zurich, Switzerland.
Thirteen subjects completed both studies. Iron...
Eur J Clin Nutr. 2008 Mar;62(3):336-41.
Epub 2007 Apr 18. Links
Oxalic acid does not influence nonhaem iron absorption in humans: a
comparison of kale and spinach meals.genannt Bonsmann SS, Walczyk T,
Renggli S, Hurrell RF.
Institute of Food Science and Nutrition, ETH Zurich, Zurich,
Switzerland. stefan.storcksdieck@ilw.agrl.ethz.ch
OBJECTIVE:
To evaluate the influence of oxalic acid (OA) on nonhaem iron
absorption in humans.
DESIGN:
Two randomized crossover stable iron isotope absorption studies.
SETTING: Zurich, Switzerland.
SUBJECTS:
Sixteen apparently healthy women (18-45 years, <60 kg body weight),
recruited by poster advertizing from the staff and student populations
of the ETH, University and University Hospital of Zurich, Switzerland.
Thirteen subjects completed both studies. METHODS:
Iron absorption was measured based on erythrocyte incorporation of
(57)Fe or (58)Fe 14 days after the administration of labelled meals.
In study I, test meals consisted of two wheat bread rolls (100 g) and
either 150 g spinach with a native OA content of 1.27 g (reference
meal) or 150 g kale with a native OA content of 0.01 g. In study II,
150 g kale given with a potassium oxalate drink to obtain a total OA
content of 1.27 g was compared to the spinach meal.
RESULTS:
After normalization for the spinach reference meal absorption,
geometric mean iron absorption from wheat bread rolls with kale
(10.7%) did not differ significantly from wheat rolls with kale plus
1.26 g OA added as potassium oxalate (11.5%, P=0.86). Spinach was
significantly higher in calcium and polyphenols than kale and
absorption from the spinach meal was 24% lower compared to the kale
meal without added OA, but the difference did not reach statistical
significance (P>0.16).
CONCLUSION:
Potassium oxalate did not influence iron absorption in humans from a
kale meal and our findings strongly suggest that OA in fruits and
vegetables is of minor relevance in iron nutrition.
PMID: 17440529 [PubMed - in process]
Who loves ya.
Tom
Jesus Was A Vegetarian!
http :// tinyurl,com /2r2nkh
Man Is A Herbivore!
http :// tinyurl,com /a3cc3
DEAD PEOPLE WALKING
http :// tinyurl,com /zk9fk
New life sciences data have been reported by researchers at Institute
of Food Science
2008 APR 28 -- Research findings, 'Oxalic acid does not influence
nonhaem iron absorption in humans: a comparison of kale and spinach
meals,' are discussed in a new report. According to recent research
from Zurich, Switzerland, "To evaluate the influence of oxalic acid
(OA) on nonhaem iron absorption in humans. Two randomized crossover
stable iron isotope absorption studies. Zurich, Switzerland."
"Sixteen apparently healthy women (18-45 years, <60 kg body weight),
recruited by poster advertizing from the staff and student populations
of the ETH, University and University Hospital of Zurich, Switzerland.
Thirteen subjects completed both studies. Iron...
Eur J Clin Nutr. 2008 Mar;62(3):336-41.
Epub 2007 Apr 18. Links
Oxalic acid does not influence nonhaem iron absorption in humans: a
comparison of kale and spinach meals.genannt Bonsmann SS, Walczyk T,
Renggli S, Hurrell RF.
Institute of Food Science and Nutrition, ETH Zurich, Zurich,
Switzerland. stefan.storcksdieck@ilw.agrl.ethz.ch
OBJECTIVE:
To evaluate the influence of oxalic acid (OA) on nonhaem iron
absorption in humans.
DESIGN:
Two randomized crossover stable iron isotope absorption studies.
SETTING: Zurich, Switzerland.
SUBJECTS:
Sixteen apparently healthy women (18-45 years, <60 kg body weight),
recruited by poster advertizing from the staff and student populations
of the ETH, University and University Hospital of Zurich, Switzerland.
Thirteen subjects completed both studies. METHODS:
Iron absorption was measured based on erythrocyte incorporation of
(57)Fe or (58)Fe 14 days after the administration of labelled meals.
In study I, test meals consisted of two wheat bread rolls (100 g) and
either 150 g spinach with a native OA content of 1.27 g (reference
meal) or 150 g kale with a native OA content of 0.01 g. In study II,
150 g kale given with a potassium oxalate drink to obtain a total OA
content of 1.27 g was compared to the spinach meal.
RESULTS:
After normalization for the spinach reference meal absorption,
geometric mean iron absorption from wheat bread rolls with kale
(10.7%) did not differ significantly from wheat rolls with kale plus
1.26 g OA added as potassium oxalate (11.5%, P=0.86). Spinach was
significantly higher in calcium and polyphenols than kale and
absorption from the spinach meal was 24% lower compared to the kale
meal without added OA, but the difference did not reach statistical
significance (P>0.16).
CONCLUSION:
Potassium oxalate did not influence iron absorption in humans from a
kale meal and our findings strongly suggest that OA in fruits and
vegetables is of minor relevance in iron nutrition.
PMID: 17440529 [PubMed - in process]
Who loves ya.
Tom
Jesus Was A Vegetarian!
http :// tinyurl,com /2r2nkh
Man Is A Herbivore!
http :// tinyurl,com /a3cc3
DEAD PEOPLE WALKING
http :// tinyurl,com /zk9fk
