Prebiotics and iron bioavailability--is there a connection?

• Published in: Journal of food science Vol. 70; no. 5; pp. R88 - R92
• Main Authors: Yeung, C.K, Glahn, R.P, Welch, M, Miller, D.D
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.06.2005; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Bacteria; Bioavailability; Biological and medical sciences; Colon; dietary minerals; digesta; Feeding. Feeding behavior; Food industries; Fundamental and applied biological sciences. Psychology; intestinal microorganisms; intestinal mucosa; Iron; iron absorption; literature reviews; mechanism of action; microbial growth; nutrient availability; nutrient deficiencies; oligosaccharides; prebiotics; surface area; transport proteins; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Oligosaccharide; Inulin; oligosaccharides; Iron; Bioavailability; Colon; Polysaccharide; Prebiotics

Poor bioavailability of dietary iron, especially from diets rich in cereals and legumes, is a major factor contributing to the high prevalence of nutritional iron deficiency in developing countries. Dietary modification to increase intake of components that promote iron absorption from low-bioavaila...