Regular Consumption of High Phytate Diet Reduces Inhibitory Effect of Phytate on Nonheme Iron Absorption in Female Subjects
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- Iowa State University
- Enrollment
- 32
- Primary Endpoint
- Area under the curve for serum iron for assessing bioavailability
Study Overview
Brief Summary
The purpose of this study is to investigate whether regular consumption of phytate dampens its negative effect on nonheme iron absorption.
Detailed 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
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Parallel
- Masking
- None
Eligibility Criteria
- Ages
- 18 Years to 35 Years (Adult)
- Sex
- Female
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •Marginal iron status (Serum ferritin <30ug/L)
- •BMI in the range 18.5-24.9kg/m2
- •Willing to modify diet to increase or decrease phytate intake
- •Willing to give multiple blood samples at beginning and end of study
Exclusion Criteria
- •Lactating
- •Anemic (hemoglobin <120 g/L)
- •Has gastro-intestinal disease/condition that can affect absorption
Arms & Interventions
High Phytate Diet
The high phytate diet group was required to consume a high phytate diet for 8 weeks. The high phytate foods were provided for subjects. They received whole grain ready-to-eat cereals, whole wheat pasta/spaghetti, tortillas, bagels, bread and dinner rolls, corn tortillas, brown rice, canned black beans, edamame and tofu, and were encouraged to consume generous amounts of nuts and other legume products high in phytate.
Intervention: High phytate intake (Other)
Low Phytate Diet
The low phytate diet group was required to consume a low phytate diet for 8 weeks. They received foods similar to those for the high phytate diet group but which were made from refined wheat and white rice, eggs and cheese, and were instructed to avoid high phytate foods.
Intervention: Low phytate intake (Other)
Outcomes
Primary Outcomes
Area under the curve for serum iron for assessing bioavailability
Time Frame: 8 weeks
Secondary Outcomes
No secondary outcomes reported
Investigators
Dr. Manju B. Reddy
Professor
Iowa State University