In Vitro Iron Bioavailability of Brazilian Food-Based by-Products.

Gabriela Chiocchetti,Elisabete De Nadai Fernandes,Susan Fairweather-Tait,Tatiana Christides,Anna Wawer

doi:10.3390/medicines5020045

Gabriela Chiocchetti, Elisabete De Nadai Fernandes + Show 3 more

Open Access

https://doi.org/10.3390/medicines5020045

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Abstract

Background: Iron deficiency is a public health problem in many low- and middle-income countries. Introduction of agro-industrial food by-products, as additional source of nutrients, could help alleviate this micronutrient deficiency, provide alternative sources of nutrients and calories in developed countries, and be a partial solution for disposal of agro-industry by-products. Methods: The aim of this study was to determine iron bioavailability of 5 by-products from Brazilian agro-industry (peels from cucumber, pumpkin, and jackfruit, cupuaçu seed peel, and rice bran), using the in vitro digestion/ Caco-2 cell model; with Caco-2 cell ferritin formation as a surrogate marker of iron bioavailability. Total and dialyzable Fe, macronutrients, the concentrations of iron-uptake inhibitors (phytic acid, tannins, fiber) and their correlation with iron bioavailability were also evaluated. Results: The iron content of all by-products was high, but the concentration of iron and predicted bioavailability were not related. Rice bran and cupuaçu seed peel had the highest amount of phytic acid and tannins, and lowest iron bioavailability. Cucumber peels alone, and with added extrinsic Fe, and pumpkin peels with extrinsic added iron, had the highest iron bioavailability. Conclusion: The results suggest that cucumber and pumpkin peel could be valuable alternative sources of bioavailable Fe to reduce iron deficiency in at-risk populations.

Highlights

Iron deficiency (ID) is the most prevalent micronutrient deficiency in the world, affecting approximately 30% of the world’s population [1,2]
4.8 million young Brazilian children suffer from Iron deficiency anemia (IDA) [5]
Samples of food processing by-products from fruits, vegetables and rice [cucumber peel, pumpkin peel, jackfruit peel (Artocarpus heterophyllus), cupuaçu seed peel (Theobroma grandiflorum), and rice bran] were collected directly from Brazilian agro-industries located in São Paulo and Amazonas states

Summary

Introduction

Iron deficiency (ID) is the most prevalent micronutrient deficiency in the world, affecting approximately 30% of the world’s population [1,2]. ID is a public health issue in the developed world, especially in high-risk groups such as young children and pregnant women [3], its prevalence is high in developing countries. Iron deficiency anemia (IDA) affects approximately one billion people [4] and is associated with diminished work productivity and an increase in maternal and neonatal mortality [1]. In Brazil, hunger and poverty remain serious population problems, and ID and IDA are significant public health concerns. 4.8 million young Brazilian children suffer from IDA [5]. Iron deficiency is a public health problem in many low- and middle-income countries. Introduction of agro-industrial food by-products, as additional source of nutrients, could help alleviate this micronutrient deficiency, provide alternative sources of nutrients and calories in developed countries, and be a partial solution for disposal of agro-industry by-products

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Conclusion