Lena Rossander-Hulthén

Inhibition of haem-iron absorption in man by calcium.

The inhibiting effect of Ca on non-haem-Fe absorption is well established. Present studies showed that Ca inhibited haem-Fe absorption to the same extent when the same amount of Ca (165 mg Ca as CaCl2) was added to a meal. Attempts were made to examine the mechanism for this inhibition in the present studies. Meat is the only known dietary factor influencing haem-Fe absorption. The present studies were designed to examine whether Ca interfered with the enhancing effect of meat on haem-Fe absorption. We found that the inhibition was the same whether biosynthetically radio-Fe-labelled haemoglobin was given in meals with or without meat. The haem-Fe absorption ratio with:without added Ca was 0.59 (SE 0.07) when Ca was added to a hamburger meal, and 0.52 (SE 0.03) when added to a wheat roll. These values were not significantly different (t 0.95; P = 0.35). The inhibition of haem-Fe absorption by Ca is, thus, a direct effect on the absorption of haem-Fe and not an indirect counteracting effect of the well-known enhancing effect of meat on haem-Fe absorption. Control studies were conducted to ensure that haem-Fe had not been degraded to non-haem-Fe during preparation of the foods. Since Ca inhibits the absorption of haem- and non-haem-Fe to the same extent, the present results strongly suggest that Ca interferes with the transport of Fe through the mucosal cell, and at a late stage, is common for haem- and non-haem-Fe transport.(ABSTRACT TRUNCATED AT 250 WORDS)

Improved zinc and iron absorption from breakfast meals containing malted oats with reduced phytate content

The absorption of Zn or Fe from breakfast meals containing oat porridge prepared from malted and soaked oats and a control porridge made from untreated oats was measured in human subjects. The effect on Zn and Fe absorption of reducing the phytate content of oat-porridge meals was examined in each subject by extrinsic labelling of porridge with 65Zn and of bread rolls with 55Fe and 59Fe, and measuring whole-body retention and the erythrocyte uptake of isotopes. Each experiment comprised nine to ten subjects. The absorption of Zn from malted-oat porridge with a phytate (inositol hexaphosphate) content of 107 mumol was 18.3%, and significantly higher (P < 0.05) than from the control porridge containing 432 mumol phytate (11.8%). Fe absorption from the meal containing malted-oat porridge with 107 mumol phytate (Expt 2) was also significantly improved (P < 0.05) compared with that from the meal containing control porridge with 437 mumol phytate. The average increase in Fe absorption was 47%, or from 4.4 to 6.0%. In the breakfast meal containing malted porridge with 198 mumol phytate (Expt 3) the increase in Fe absorption was not significantly improved. Even though the phytate content was reduced to a greater extent in Expt 3 than Expt 2, the average increase in Fe absorption in Expt 3 was only 25% more than that from the meal containing control porridge (with 599 mumol phytate), depending on the higher absolute amount of phytate. In conclusion, an improvement in Zn and Fe absorption from oat products can be achieved by practising malting and soaking in the processing of oats. This may be of importance in the prevention of mineral deficiency in vulnerable groups.

Is There a Physiological Role of Vitamin C in Iron Absorption

Nonheme iron usually constitutes more than 90% of the dietary iron. Its absorbability is a resultant of the balance between factors enhancing and inhibiting the absorption. Ascorbic acid is the most potent enhancer, and is the same for native and synthetic AA. The enhancing effect is strongly dose related (log dose/effect), and is different for different meals probably mainly due to varying content of inhibitors in the meals. AA also increases the iron absorption from simple meals with no known inhibitor, probably because AA impairs the formation of unavailable iron complexes with ligands normally present in the gastrointestinal lumen. The effect of AA is so unequivocal and marked that it must be considered as a physiological factor essential for the absorption of dietary iron.

Minnesota Leisure Time Activity Questionnaire and Doubly Labeled Water in Adolescents

PURPOSESnTo validate the energy expenditure estimated from The Minnesota Leisure Time Physical Activity Questionnaire (MLTPAQ) with total energy expenditure (TEE) measured by doubly labeled water (DLW), and to present and examine the validity of an extended version of the MLTPAQ with additional questions about inactivity during leisure time (eMLTPAQ), in a sample of Swedish 15-yr-old adolescents.nnnMETHODSnThirty-five 15-yr-old adolescents were interviewed using the eMLTPAQ. In addition to anthropometry, indirect calorimetry was measured to assess basal metabolic rate, and TEE was assessed by the DLW method over a 14-d period.nnnRESULTSnEnergy expenditure calculated from MLTPAQ correlated well with TEEDLW (r=0.49, P<0.01), and the correlation increased when including questions about inactivity (r=0.73, P<0.01). However, eMLTPAQ underestimated TEE in 34 of the 35 students, with a mean difference between the methods of 2.8 MJ.d(-1) (95% limits of agreement: -0.1 to 5.6 MJ.d(-1)), which mainly was explained by a relative high intensity in the time which remained unreported.nnnCONCLUSIONneMLTPAQ is valid in ranking adolescents energy expenditure and in describing patterns of leisure time physical activities.

Accelerometry combined with heart rate telemetry in the assessment of total energy expenditure

The aim of the present study was: (1) to develop a new method for total energy expenditure (TEE) assessment, using accelerometry (ACC) and heart rate (HR) telemetry in combination; (2) to validate the new method against the criterion measure (DLW) and to compare with two of the most common methods, FLEX-HR and ACC alone. In the first part of the study VO(2), HR and ACC counts were measured in twenty-seven subjects during walking and running on a treadmill. Considering the advantages and disadvantages of the HR and ACC methods an analysis model was developed, using ACC at intensities of low and medium levels and HR at higher intensities. During periods of inactivity, RMR is used. A formula for determining TEE from ACC, HR and RMR was developed: TEE = 1.1x(EQ(HR) x TT(HR) + EQ(ACC1) x TT(ACC1) + EQ(ACC2) x TTACC2 + RMR x TT(RMR)). In the validation part of the study a sub-sample of eight subjects wore an accelerometer, HR was logged and TEE was measured for 14 d with the DLW method. Analysis of the Bland-Altman plots with 95 % CI indicates that there are no significant differences in TEE estimated with HR-ACC and ACC alone compared with TEE measured with DLW. It is concluded that the HR-ACC combination as well as ACC alone has potential as a method for assessment of TEE during free-living activities as compared with DLW.

Hydrothermal treatment and malting of barley improved zinc absorption but not calcium absorption in humans

Objective: To study whether hydrothermal treatment or malting of barley (cv. Blenheim) improves zinc and calcium absorption in humans.Design: Two groups of 10 and 12 healthy subjects, respectively, were in a period of 2 months in a fasting state, served two single meals each containing porridge or breakfast cereals prepared from processed or unprocessed (control) barley (60u2009g). The meals included 200u2009g of milk, extrinsically labelled with 65Zn and 47Ca. Whole-body retention of both minerals was measured.Setting: The study was carried out at the Department of Radiation Physics, Sahlgrenska University Hospital, Göteborg.Subjects: The subjects were recruited among students at the Göteborg University. None dropped out.Interventions: The activities of 65Zn and 47Ca were measured by whole-body counting four to five times over a 4-week period after each meal.Results: Zinc absorption from hydrothermally treated barley porridge, containing 28 mg P as inositol tri- to hexaphosphates (InsP3–InsP6), was significantly higher (P<0.001) than from control porridge containing 111 mg P as InsP3–InsP6, 25.2±6.9 vs 11.0±2.5% (n=12). Calcium absorption did not differ (P>0.05), 21.1±6.8 vs 19.5±4.7% (n=12). Zinc absorption from breakfast cereals of malted barley with phytase activity and containing 70 mg P as InsP3–InsP6, was significantly higher (P<0.05) than from flakes of barley, containing 108 mg P as InsP3– InsP6 and no phytase activity, 22.9±5.8 vs 14.8±4.6% (n=10). The calcium absorption was 21.3±6.5 vs 18.5±4.3% (n=10) and did not differ significantly (P>0.05).Conclusions: Improvements of zinc absorption in breakfast meals can be achieved by optimised hydrothermal treatment or malting of barley. Calcium absorption was not influenced in the meals in this study.Sponsorship: Supported by Semper AB, Sweden, Oy Lahden Polttimo, Finland, the SL-Foundation, Sweden, Swedish National Board for Industrial and Technical Development (NUTEK), the Nordic Industrial Foundation, Swedish Council for Forestry and Agricultural Research (SJFR, project no 50.0306/97).

Increased iron bioavailability from lactic-fermented vegetables is likely an effect of promoting the formation of ferric iron (Fe(3+)).

AbstractBackgroundnLactic fermentation of foods increases the availability of iron as shown in a number of studies throughout the years. Several explanations have been provided such as decreased content of inhibitory phytate, increased solubility of iron, and increased content of lactic acid in the fermented product. However, to our knowledge, there are no data to support that the bioavailability of iron is affected by lactic fermentation.nObjectivesThe objective of the present study was to investigate whether the bioavailability of iron from a vegetable mix was affected by lactic fermentation and to propose a mechanism for such an event, by conducting human and cell (Caco-2, HepG2) studies and iron speciation measurements (voltammetry). We also investigated whether the absorption of zinc was affected by the lactic fermentation.ResultsIn human subjects, we observed that lactic-fermented vegetables served with both a high-phytate and low-phytate meal increased the absorption of iron, but not zinc. In vitro digested fermented vegetables were able to provoke a greater hepcidin response per ng Fe than fresh vegetables, indicating that Fe in the fermented mixes was more bioavailable, independent on the soluble Fe content. We measured that hydrated Fe3+ species were increased after the lactic fermentation, while there was no significant change in hydrated Fe2+. Furthermore, lactate addition to Caco-2 cells did not affect ferritin formation in response to Fe nor did lactate affect the hepcidin response in the Caco-2/HepG2 cell system.ConclusionsThe mechanism for the increased bioavailability of iron from lactic-fermented vegetables is likely an effect of the increase in ferric iron (Fe3+) species caused by the lactic fermentation. No effect on zinc bioavailability was observed.

Weight and length at birth and their relationship to diabetes incidence and all-cause mortality--a 32-year follow-up of the population study of women in Gothenburg, Sweden.

OBJECTIVEnThe purpose of the study was to explore the relationship of weight and length at birth to diabetes in adult life and to all-cause mortality. Special attention was taken to potential confounding factors as age, family history, education, socio-economic group, physical inactivity, smoking, blood pressure, serum lipids and obesity.nnnRESEARCH DESIGN AND METHODSnA longitudinal population study consisting of a representative sample of 1381 women aged 38-54 started in Gothenburg, Sweden, in 1968-1969 monitoring for diabetes mellitus and overall mortality over 32 years. Original delivery records were retrieved for 61.2% of the women. Death certificates were obtained for 99.3% the women who died during the 32-year follow-up period.nnnRESULTSnWe observed an inverse statistically significant relationship between birth weight and 32-year diabetes incidence independent of age, the highest incidence 16.3% in the lowest quartile of birth weight compared to 9.2% in the highest quartile. The relationship remained when controlling for the following covariates: education, socio-economic group, physical activity, smoking, systolic blood pressure, adult body mass index (BMI), waist-hip ratio, serum triglycerides and cholesterol. When overweight women (BMI> or =25) were excluded from the statistical analyses birth weight was even stronger related to the incidence of diabetes, 12.8% in lowest quartile and 5.7% in the highest quartile of birth weight independent of birth length, education, socio-economic group, physical activity, smoking, systolic blood pressure, body mass index, waist-hip ratio, blood glucose, serum triglycerides and cholesterol. Length at birth was a predictor for diabetes independent of age plus adult body mass index (BMI) and smoking but not independent of age only. No significant associations were observed between birth factors as birth weight and birth length and overall mortality during the 32-year of follow-up.nnnCONCLUSIONSnA low birth weight seems to be a risk factor for diabetes in adult women independent of age and most of the established risk factors for diabetes.

Determination of the retention of 47Ca by whole-body counting

Retention of intravenously or orally administered 47Ca in the human body are described by a two-parameter function. It is then sufficient to make only a few whole-body measurements to determine the retention function, avoiding faeces sampling and stool markers. Seven days after intake the non-absorbed calcium was excreted and the model agreed with the measured relative retention. Absorption of calcium could then, in some cases (e.g. comparative studies), be described by relative retention at the 7th day after intake.