Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women

Background: Iron deficiency is a major health problem worldwide, and is associated with diets of low iron bioavailability. Non-heme iron absorption is modulated by dietary constituents, one of which is the so-called meat factor, present in meat, fish (oily and lean) and poultry, which is an important enhancer of iron absorption in humans. Food processing also affects iron bioavailability. Objective: To evaluate the effect of consuming sous vide cooked salmon fish on non-heme iron bioavailability from a bean meal, rich in phytate, in iron-deficient women. Design: Randomized crossover trial in 21 young women with low iron stores (ferritin < 30 mu g/L). Two test meals were extrinsically labelled with stable isotopes of iron (Fe-57 or Fe-58). Iron bioavailability was measured as the incorporation of stable isotopes into erythrocytes 14 d after meals consumption. Results: The addition of fish to the bean meal significantly increased (p < 0.001) iron absorption. Serum ferritin concentration and iron absorption were inversely correlated for both the bean meal (R-2 = 0.294, p 0.011) and the fish and bean meal (R-2 = 0.401, p = 0.002). Conclusion: Sous vide cooked salmon fish increases iron absorption from a high phytate bean meal in humans.