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Enhancement of bioavailable iron in the meals of adult women

KrishiKosh

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Title Enhancement of bioavailable iron in the meals of adult women
 
Creator Singh, Anamika
 
Contributor Bains, Kiran
 
Subject iron, biological phenomena, absorption, vitamins, acidity, fruits, proteins, animal husbandry, calcium, tea (plant)
 
Description The study was carried out to assess the meal pattern and nutrient intake of farm women and to determine the meal constituents which influenced the in vitro iron bioavailability of their meals. In vitro bioavailability of iron in context to fortification of key foods to the basic meals was also studied. The percent adequacy of food groups namely cereals, pulses, green leafy vegetables, roots and tubers, fruits, other vegetables, milk and milk products, sugars and fats and oils by women was 98, 54, 5, 63, 49, 16, 122, 141 and 216 %, spectively. Out of seven nutrients studied, calcium was adequate while energy, protein, folate, ascorbic acid and iron were marginally adequate with nutrient adequacy ratios ranged between 75-100%. Only β-carotene was marginally inadequate. The mean adequacy ratio (MAR) of the diets was 83%. The diets of farm women were in the class of intermediate diets as per FAO/WHO classification with iron bioavailability of 8.11%. The analysis of meals of the subjects showed that the meal constituents which influenced iron absorption positively (p≤0.01) were ascorbic acid and β-carotene in breakfast and only β-carotene in dinner. The meal constituents which affected iron absorption negatively (p≤0.01) were zinc and calcium in breakfast as well as lunch and phytates and neutral detergent fibre in dinner. Inclusion of 200 g of chicken, 135g of salad and 120 g of orange to the basic meals of rice or chapati with either dal or saag enhanced iron bioavailability by 1.6 fold to 5.0 fold; 5.2 to 28.9% and 4.7 to 10.7%, respectively. The best enhancer of iron absorption for vegetarian women was lemonade (250 ml) which resulted in 70.2 and 61.0% increase of in vitro bioavailability of iron to the rice based meals with dal and saag, respectively. The inclusion of lemonade resulted in 1.3 fold increase in iron bioavailability in chapati based meals. The in vitro bioavailability of iron was reduced by 3.8 to 36.8% and 1.5 to 36.8% when basic meals were fortified with either milk or curd, respectively. The major inhibitors of iron bioavailability were egg and tea, the percent reduction caused by egg being 16.1 to 50.2% while by tea, it was between 21.5 to 55.3%. The nutrition education intervention through a developed visual aid proved effective in improving the knowledge of farm women regarding anemia and its prevention especially through dietary approach, the post intervention increase in knowledge being 3.1 folds. The study recommends that women should be encouraged to increase overall intake of iron from iron rich foods. The increase should be coupled with efforts to combine appropriate foods in the diet to enhance the bioavailability of iron and reduce inhibitory factors.
 
Date 2016-04-08T09:41:37Z
2016-04-08T09:41:37Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/65405
 
Language en
 
Format application/pdf
 
Publisher PAU