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

Iowa State University

Status: Completed

Conditions: Iron Bioavailability

Treatments: Other: Low phytate intake; Other: High phytate intake

Study type: Interventional

Funder types: Other

Identifiers

NCT02370940

IPAAD Study

Details and patient eligibility

About

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

Full 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.

Enrollment: 32 patients

Sex: Female

Ages: 18 to 35 years old

Volunteers: Accepts Healthy Volunteers

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

• Pregnant
• Lactating
• Smoker
• Anemic (hemoglobin <120 g/L)
• Has gastro-intestinal disease/condition that can affect absorption

Trial design

32 participants in 2 patient groups

High Phytate Diet

Experimental group

Description:

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.

Treatment:

Other: High phytate intake

Low Phytate Diet

Experimental group

Description:

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.

Treatment:

Other: Low phytate intake