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

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

Detailed Description
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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.

Official Title
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Regular Consumption of High Phytate Diet Reduces Inhibitory Effect of Phytate on Nonheme Iron Absorption in Female Subjects

Conditions
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Iron Bioavailability

Intervention / Treatment
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* Other: High phytate intake
* Other: Low phytate intake


Participation Criteria
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Eligibility Criteria
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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

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 35 Years

Sexes Eligible for Study
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Female

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Allocation: Randomized
Intervention Model: Parallel Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: High Phytate Diet<br>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. | Other: High phytate intake<br> <br> |
| Experimental: Low Phytate Diet<br>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. | Other: Low phytate intake<br> <br> |

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Area under the curve for serum iron for assessing bioavailability |  | 8 weeks | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Iron bioavailability, phytate, serum iron curve, hepcidin, iron status