Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach meals
Oxalic acid does not influence nonhaem iron absorption in humans: a comparison of kale and spinach meals
复制标题
DOI：
10.1038/sj.ejcn.1602721
复制
发表时间：
2008-03-01
影响因子：
4.7
通讯作者：
Hurrell, R. F.
中科院分区：
文献类型：
--
作者：
Bonsmann, S. Storcksdieck Genannt;Walczyk, T.;Hurrell, R. F.
目的：评估草酸 (OA) 对人体非血红素铁吸收的影响。设计：两项随机交叉稳定铁同位素吸收研究。地点：瑞士苏黎世。受试者：16 名表面健康的女性（18-45 岁，体重 < 60 公斤），通过海报广告从瑞士联邦理工学院、大学和苏黎世大学医院的工作人员和学生群体中招募。 13 名受试者完成了两项研究。 方法：在服用标记膳食 14 天后，根据红细胞 57 Fe 或 58 Fe 的掺入量来测量铁的吸收。在研究 I 中，测试餐由两个小麦面包卷（100 克）和 150 克天然 OA 含量为 1.27 克的菠菜（参考餐）或 150 克羽衣甘蓝（天然 OA 含量为 0.01 克）组成。在研究 II 中，将 150 克羽衣甘蓝加草酸钾饮料获得的总 OA 含量为 1.27 克与菠菜粉进行比较。结果：菠菜参考餐吸收标准化后，羽衣甘蓝小麦面包卷的铁吸收几何平均数 (10.7%) 与羽衣甘蓝加 1.26 克 OA 作为草酸钾添加的小麦面包卷的几何平均铁吸收率 (11.5%，P = 0.86) 没有显着差异。菠菜的钙和多酚含量显着高于羽衣甘蓝，并且与不添加 OA 的羽衣甘蓝粉相比，菠菜粉的吸收率低 24%，但差异未达到统计学显着性（P > 0.16）。结论：草酸钾不会影响人体对羽衣甘蓝粉中铁的吸收，我们的研究结果强烈表明水果和蔬菜中的 OA 在铁营养中的相关性较小。
Objective: To evaluate the influence of oxalic acid (OA) on nonhaem iron absorption in humans.Design: Two randomized crossover stable iron isotope absorption studies.Setting: Zurich, Switzerland.Subjects: Sixteen apparently healthy women (18-45 years, < 60 kg body weight), recruited by poster advertizing from the staff and student populations of the ETH, University and University Hospital of Zurich, Switzerland. Thirteen subjects completed both studies.Methods: Iron absorption was measured based on erythrocyte incorporation of 57 Fe or 58 Fe 14 days after the administration of labelled meals. In study I, test meals consisted of two wheat bread rolls (100 g) and either 150 g spinach with a native OA content of 1.27 g ( reference meal) or 150 g kale with a native OA content of 0.01 g. In study II, 150 g kale given with a potassium oxalate drink to obtain a total OA content of 1.27 g was compared to the spinach meal.Results: After normalization for the spinach reference meal absorption, geometric mean iron absorption from wheat bread rolls with kale (10.7%) did not differ significantly from wheat rolls with kale plus 1.26 g OA added as potassium oxalate (11.5%, P = 0.86). Spinach was significantly higher in calcium and polyphenols than kale and absorption from the spinach meal was 24% lower compared to the kale meal without added OA, but the difference did not reach statistical significance (P > 0.16).Conclusion: Potassium oxalate did not influence iron absorption in humans from a kale meal and our findings strongly suggest that OA in fruits and vegetables is of minor relevance in iron nutrition.