@article{fdi:010062491,
  title = {{A} higher proportion of iron-rich leafy vegetables in a typical {B}urkinabe maize meal does not increase the amount of iron absorbed in young women},
  author = {{C}ercamondi, {C}. {I}. and {I}card-{V}erni{\`e}re, {C}hrist{\`e}le and {E}gli, {I}. {M}. and {V}ernay, {M}arl{\`e}ne and {H}ama, {F}. and {B}rouwer, {I}. {D}. and {Z}eder, {C}. and {B}erger, {J}acques and {H}urrell, {R}. {F}. and {M}ouquet {R}ivier, {C}laire},
  editor = {},
  language = {{ENG}},
  abstract = {{F}ood-to-food fortification can be a promising approach to improve the low dietary iron intake and bioavailability from monotonous diets based on a small number of staple plant foods. {I}n {B}urkina {F}aso, the common diet consists of a thick, cereal-based paste consumed with sauces composed of mainly green leaves, such as amaranth and jute leaves. {I}ncreasing the quantity of leaves in the sauces substantially increases their iron concentration. {T}o evaluate whether increasing the quantity of leaves in sauces would provide additional bioavailable iron, an iron absorption study in 18 young women was conducted in {Z}urich, {S}witzerland. {B}urkinabe composite test meals consisting of the maize paste to accompanied by an iron-improved amaranth sauce, an iron-improved jute sauce, or a traditional amaranth sauce were provided as multiple meals twice a day for 2 consecutive days. {I}ron absorption was measured as erythrocyte incorporation of stable iron isotopes. {M}ean fractional iron absorption from maize paste consumed with an iron-improved amaranth sauce (4.9%) did not differ from the same meal consumed with an iron-improved jute sauce (4.9%; {P} = 0.9), resulting in a similar quantity of total iron absorbed (679 vs. 578 mu g; {P} = 0.3). {M}ean fractional iron absorption from maize paste accompanied by a traditional amaranth sauce (7.4%) was significantly higher than that from the other 2 meal types ({P} < 0.05), but the quantity of total iron absorbed was similar (591 mu g; {P} = 0.4 and 0.7, respectively). {A} food-to-food fortification approach based on an increase in leafy vegetables does not provide additional bioavailable iron, presumably due to the high phenolic compound concentration of the leaves tested. {A}lternative measures, such as adding iron absorption enhancers to the sauces, need to be investigated to improve iron nutrition from {B}urkinabe maize meals.},
  keywords = {{BURKINA} {FASO}},
  booktitle = {},
  journal = {{J}ournal of {N}utrition},
  volume = {144},
  numero = {9},
  pages = {1394--1400},
  ISSN = {0022-3166},
  year = {2014},
  DOI = {10.3945/jn.114.194670},
  URL = {https://www.documentation.ird.fr/hor/fdi:010062491},
}