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    Homogenization, lyophilization or acid-extraction of meat products improves iron uptake from cereal-meat product combinations in an in vitro digestion/Caco-2 cell model

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    Authors
    Pachón, Helena
    Stoltzfus, RJ
    Glahn, Raymond P.
    Date
    2008
    Language
    en
    Type
    Journal Article
    Review status
    Peer Review
    ISI journal
    Accessibility
    Open Access
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    Permanent link to cite or share this item: https://hdl.handle.net/10568/43534
    DOI: https://doi.org/10.1017/S000711450805558X
    Abstract/Description
    The effect of processing (homogenization, lyophilization, acid-extraction) meat products on iron uptake from meat combined with uncooked iron-fortified cereal was evaluated using an in vitro digestion/Caco-2 cell model. Beef was cooked, blended to create smaller meat particles, and combined with electrolytic iron-fortified infant rice cereal. Chicken liver was cooked and blended, lyophilized, or acid-extracted, and combined with FeSO4-fortified wheat flour. In the beef–cereal combination, Caco-2 cell iron uptake, assessed by measuring the ferritin formed by cells, was greater when the beef was blended for the greatest amount of time (360 s) compared with 30 s (P < 0·05). Smaller liver particles (blended for 360 s or lyophilized) significantly enhanced iron uptake compared to liver blended for 60 s (P < 0·001) in the liver–flour combination. Compared to liver blended for 60 s, acid-extraction of liver significantly enhanced iron uptake (P = 0·03) in the liver–flour combination. Homogenization of beef and homogenization, lyophilization, or acid-extraction of chicken liver increases the enhancing effect of meat products on iron absorption in iron-fortified cereals.
    AGROVOC Keywords
    diet; meat products; processing; wheat flour; food enrichment; iron; productos de la carne; procesamiento; harina de trigo; enriquecimiento de los alimentos; hierro
    Subjects
    NUTRITION;
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    • CIAT Articles in Journals [2632]

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