Iron bioavailability from maize and beans: a comparison of human measurements with Caco-2 cell and algorithm predictions

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dc.creatorBeiseigel, J.M.
dc.creatorHunt, J.R.
dc.creatorGlahn, Raymond P.
dc.creatorWelch, R.M.
dc.creatorMenkir, A.
dc.creatorMaziya-Dixon, B.B.
dc.date2007
dc.date2018-05-14T14:35:44Z
dc.date2018-05-14T14:35:44Z
dc.date.accessioned2026-06-27T15:28:43Z
dc.descriptionBackground: An in vitro digestion and Caco-2 cell model may predict iron bioavailability to humans; however, direct comparisons are lacking. Objective: The objective was to test the differences in iron bioavailability between 2 maize varieties and 2 bean varieties (white beans and colored beans) by comparing human, Caco-2, and algorithm results. Design: Two randomized, 2 × 2 factorial experiments compared women's iron absorption from 2 maize varieties (ACR and TZB; n = 26) and 2 bean varieties (great northern and pinto; n = 13), each fed with and without ascorbic acid (AA) from orange juice. Nonheme iron bioavailability was determined from 2-wk retention of extrinsic radioiron tracers and was compared with Caco-2 cell and algorithm results from identical meals. Results: Without AA supplementation, women absorbed only about 2% of the iron from the maize or bean meals. The results were unaffected by the variety of either maize or beans. Adding AA (15–20 molar ratios of AA:iron) roughly tripled the iron absorption (P < 0.0001) from all test meals. Although the Caco-2 model predicted a slightly improved bioavailability of iron from ACR maize than from TZB maize (P < 0.05), it accurately predicted relative iron absorption from the maize meals. However, the Caco-2 model inaccurately predicted both a considerable difference between bean varieties (P < 0.0001) and a strong interaction between bean varieties and enhancement by AA (P < 0.0001). The algorithm method was more qualitatively than quantitatively useful and requires further development to accurately predict the influence of polyphenols on iron absorption. Conclusions: Caco-2 predictions confirmed human iron absorption results for maize meals but not for bean meals, and algorithm predictions were only qualitatively predictive.
dc.identifierhttps://hdl.handle.net/10568/92544
dc.identifier.urihttp://hdl.handle.net/123456789/105602
dc.languageen
dc.publisherElsevier
dc.rightsLimited Access
dc.sourceBeiseigel, J.M., Hunt, J.R., Glahn, R.P., Welch, R., Menkir, A.& Maziya-Dixon, B.B. (2007). Iron bioavailability from maize and beans: a comparison of human measurements with Caco-2 cell and algorithm predictions. The American Journal of Clinical Nutrition, 86(2), 388-396.
dc.subjectbioavailability
dc.subjectascorbic acid
dc.subjectphytic acid
dc.subjectpolyphenols
dc.subjecttannins
dc.subjectbeans
dc.subjectmaize
dc.titleIron bioavailability from maize and beans: a comparison of human measurements with Caco-2 cell and algorithm predictions
dc.typeJournal Article

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