Bioavailability and incorporation of nonheme iron from a representative Chinese diet in young urban Chinese women

摘要

Background and Objectives: This study assessed the bioavailability and biological incorporation of nonheme iron from staple food diets in healthy young urban Chinese women and determined the relevant effects of typical regional patterns of staple foods in South and North China. Methods and Study Design: Twenty-two young urban Chinese women aged 20-23 years were enrolled and randomly allocated to two groups, with rice (rice group) and steamed buns (steamed buns group) as the staple food, respectively. Each participant received three meals daily containing approximately 3.25 mg of stable (FeSO4)-Fe-57 for 2 consecutive days, along with daily intravenous injection of approximately 2.0 mg of (FeSO4)-Fe-58. Nonheme iron absorption and infused iron incorporation rates were assayed. Results: In all participants, the rice group, and the buns group, nonheme iron intake was 7.2 +/- 1.6, 5.9 +/- 0.6, and 8.4 +/- 1.2 mg, respectively; mean (FeSO4)-Fe-57 absorption rate was 22.2%+/- 9.6%, 22.2%+/- 10.6%, and 22.2%+/- 8.9%, respectively; and the mean infused (FeSO4)-Fe-58 incorporation rate was 91.6%+/- 8.2%, 93%+/- 7.3%, and 90%+/- 9.1%, respectively. No substantial differences existed in the nonheme iron intakes and the (FeSO4)-Fe-57 absorption and (FeSO4)-Fe-58 incorporation rates between the rice and buns groups (all p > 0.05). Conclusions: The bioavailability and incorporation rates of nonheme iron from representative comprehensive Chinese diets in healthy young urban Chinese women were evaluated. Our results can facilitate the establishment of dietary reference intake for iron in Chinese women.