Iron Absorption From Iron-fortified Fonio Porridge: a Stable Isotope Study
NCT01443832 · Status: COMPLETED · Type: OBSERVATIONAL · Enrollment: 16
Last updated 2011-11-01
Summary
The study sought to investigate the effect of lowering phytic acid in fonio porridge with phytase activity naturally occurring in wheat flour on iron absorption using labelled stable isotopes of iron. The study population is represented by 16 apparently healthy young Beninese women aged 18-30 years recruited based on their willingness to participate and according to inclusion criteria. Test meals consisted of fonio porridges fortified with isotopically labelled \[57Fe\] or \[58Fe\] ferrous sulfate with and without wheat flour. Meals were administered to fasting subjects on two consecutive days using a randomised crossover design: half the subjects received the test meal on the first day and the control on the second day and vice versa. Venous blood sample were collected (day 1 and day 14) for iron status and iron absorption measurement. Iron absorption measurement is based on erythrocyte incorporation of iron stable isotope labels 14 days after intake of the labelled test meals and calculated based on isotope-dilution.
Conditions
Interventions
- DIETARY_SUPPLEMENT
-
Fe57 and Fe58-FeSO4 stable isotopes
\[57Fe\] and \[58Fe\]- FeSO4 prepared from isotopically enriched 57Fe and 58Fe respectively, by dilution of each compound in 0.1 mol H2SO4/L.
Sponsors & Collaborators
-
International Foundation for Science (IFS)
collaborator OTHER -
Wageningen University
lead OTHER
Principal Investigators
-
Inge D Brouwer, Dr Ir · Division of Human Nutrition/Wageningen University
Eligibility
- Min Age
- 18 Years
- Max Age
- 30 Years
- Sex
- FEMALE
- Healthy Volunteers
- No
Timeline & Regulatory
- Start
- 2010-09-30
- Primary Completion
- 2011-01-31
- Completion
- 2011-02-28
Countries
- Benin
Study Locations
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