Calcium: effect of different amounts of nonheme- and heme-iron absorption in humans

Article Abstract:

The effect of calcium on iron absorption was determined in 126 healthy adults, ages 19 to 58. Calcium chloride (CC) was added to dinner rolls prior to and after baking. When 40 milligrams (mg) of CC was added to the roll dough prior to baking, iron absorption from the accompanying meal was reduced by 40 percent. When 300 to 600 mg of CC was added to the dough, iron absorption was reduced by 75 to 80 percent. Addition of CC to roll dough was found to increase the phytate content of the rolls (because phytate breakdown was inhibited). Since phytate may reduce iron absorption, the effect of adding CC to rolls after baking was also determined. When 40 mg of CC was added to the rolls after baking, iron absorption was not inhibited. However, at higher doses of CC (300 mg), iron absorption was reduced by 60 percent. When 165 mg of calcium was administered in the form of milk or cheese, iron absorption was reduced by 50 to 60 percent. This dose of calcium also decreased heme-iron absorption, indicating that calcium may inhibit the transfer of iron across intestinal cells and into the bloodstream. It is possible that calcium competes with iron for binding to specific transporters that carry nutrients across cell membranes, thus allowing them to be absorbed. Further studies regarding the effect of calcium on iron absorption are needed to gain a better understanding of the nutritional, physiological and clinical implications of these findings. (Consumer Summary produced by Reliance Medical Information, Inc.)

Complications and side effects, Dietary supplements, Iron, Iron (Metal), Nutrient interactions, Calcium chloride

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Effects of moderate alcohol intake in fixed or variable amounts on concentration of serum lipids and liver enzymes in healthy young men

Article Abstract:

Scientists have established that elevated blood lipids such as cholesterol raise the risk of developing coronary heart disease (CHD). Blood cholesterol is not one homogeneous substance but exists in several forms, including low-density-lipoprotein cholesterol (LDL-C) and high-density-lipoprotein cholesterol (HDL-C). Much evidence suggests that greater levels of LDL-C are associated with greater risk of CHD, whereas elevated HDL-C appears to protect against CHD. Since high HDL-C levels appear to be desirable, researchers are interested in the evidence that both moderate and heavy alcohol consumption raise HDL-C. Eighteen men aged 21 to 35 who were not athletes and had normal weight and blood lipid levels participated. All were moderate drinkers, but eight consumed a consistent amount of alcohol (beer) daily while the other 10 drank variable amounts, primarily on weekends. For the first week, subjects consumed no alcohol, then they drank moderately as described for six weeks, and finally they abstained from all alcohol for three weeks. During the period of moderate drinking, HDL-C was significantly higher in both drinking groups than during abstention. While the subjects with variable drinking habits consumed less alcohol overall and chose different types of drinks than the daily beer drinkers, both groups showed the same rise in HDL-C. Moderate amounts of alcohol had no apparent influence on LDL-C, triglycerides or total cholesterol.

Analysis, Risk factors, Alcohol, Ethanol, Blood lipids, High density lipoproteins, Blood cholesterol, Hyperlipidemia

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Iron fortification of flour with a complex ferric orthophosphate

Article Abstract:

Iron deficiency is a common health problem, even in developed countries. The groups at highest risk are women of child-bearing age, infants and children. Because many people do not eat enough foods that are naturally high in iron, this nutrient is added to certain foods, such as flour, in manufacturing. The process of adding a nutrient to a food is called fortification. Flour is fortified because people of all ages and socioeconomic levels consume it in various foods. Researchers recently discovered that the iron powder usually added to flour has a very low bioavailability, 10 to 15 percent, meaning that little is absorbed from the food into the human body. A form of iron not previously used in flour, complex ferric orthophosphate (CFOP), was tested and found to have significantly higher bioavailability. The 72 subjects absorbed 30-60 percent of the CFOP, depending on which other foods were served at the same meal. To determine how much of the total iron absorbed was from CFOP and how much from the other iron-containing foods in the meal, radioactive labels were used. These labels marked the two types of iron for later identification. An iron compound added to flour must have certain chemical properties to prevent reactions with the water in flour. The compound must be insoluble in water to avoid discoloration and rancidity. CFOP was both insoluble and easily absorbed, meeting all requirements for the fortification of flour.

Health aspects, Case studies, Anemia, Prevention, Enriched foods, Diet therapy, Bioavailability, Iron deficiency anemia

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