Regular Consumption of High Phytate Reduces Inhibitory Effect of Phytate on Iron Absorption

Iron Bioavailability Clinical Trial

Official title: Regular Consumption of High Phytate Diet Reduces Inhibitory Effect of Phytate on Nonheme Iron Absorption in Female Subjects

Status Completed

Clinical Trial Summary

The purpose of this study is to investigate whether regular consumption of phytate dampens its negative effect on nonheme iron absorption.

Clinical Trial Description

Phytate is one of the main inhibitors of nonheme iron absorption. High phytate consumption is of concern in developing countries because of the high prevalence of iron and zinc deficiency in these countries. In this study, we investigated the effect of habitual consumption of a high phytate diet on the inhibitory effect of phytate on nonheme iron absorption. Thirty-two non-anemic female subjects with ferritin ≤ 30µg/L were randomized into two groups, after matching for ferritin concentration. Each group consumed either high or low phytate foods that were provided for 8 wk. Iron bioavailability from a high phytate test meal was measured using area under the curve (AUC) for serum iron at baseline and after the intervention. ;

Study Design

Allocation: Randomized, Endpoint Classification: Bio-availability Study, Intervention Model: Parallel Assignment, Masking: Open Label

Related Conditions & MeSH terms

• Iron Bioavailability

• NCT number: NCT02370940
• Study type: Interventional
• Source: Iowa State University
• Status: Completed
• Phase: N/A
• Start date: January 2013
• Completion date: April 2013