Skip to main content
ARS Home » Plains Area » Houston, Texas » Children's Nutrition Research Center » Research » Publications at this Location » Publication #315686
Title: Iron absorption in raw and cooked bananas: A field study using stable isotopes in women

Author
item GARCIA, OLGA - Autonomous University Of Querétaro
item MARTINEZ, MARA - Autonomous University Of Querétaro
item ROMANO, DIANA - Autonomous University Of Querétaro
item CAMACHO, MARIELO - Autonomous University Of Querétaro
item DE MOURA, FABIANA - International Food Policy Researc Institute (IFPRI)
item ABRAMS, STEVE - Children'S Nutrition Research Center (CNRC)
item KHANNA, HARJEET - Queensland University Of Technology
item DALE, JAMES - Children'S Nutrition Research Center (CNRC)
item ROSADO, JORGE - Autonomous University Of Querétaro

Submitted to: Food and Nutrition Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/15/2014
Publication Date: 2/5/2015
Citation: Garcia, O.P., Martinez, M., Romano, D., Camacho, M., De Moura, F.F., Abrams, S.A., Khanna, H.K., Dale, J.L., Rosado, J.L. 2015. Iron absorption in raw and cooked bananas: A field study using stable isotopes in women. Food and Nutrition Research. 59:25976.

Interpretive Summary: Banana is a staple food in many regions with high iron deficiency and may be a potential vehicle for iron fortification to help iron status in children and adults. However, iron absorption from bananas is not known. We studied iron absorption from raw and cooked bananas. Women in Mexico were put into one of two groups each consuming raw or cooked banana for 4 days. Iron absorption was measured with non-radioactive stable iron isotopes. We found that the iron content in cooked bananas was significantly higher than raw bananas and that the total amount of iron absorbed from raw and cooked bananas was similar. Therefore, bananas may be a potential effective target for iron fortification.

Technical Abstract: Banana is a staple food in many regions with high iron deficiency and may be a potential vehicle for iron fortification. However, iron absorption from bananas is not known. The objective of this study was to evaluate total iron absorption from raw and cooked bananas. Thirty women (34.9 +/- 6.6 years) from rural Mexico were randomly assigned to one of two groups each consuming: 1) 480 g/day of raw banana for 6 days, or 2) 500 g/day of cooked banana for 4 days. Iron absorption was measured after extrinsically labeling with 2 mg of 58Fe and a reference dose of 6 mg 57Fe; analysis was done using ICP-MS. Iron content in cooked bananas was significantly higher than raw bananas (0.53 mg/100 g bananas vs. 0.33 mg/100 mg bananas, respectively) (p<0.001). Percent iron absorption was significantly higher in raw bananas (49.3 +/- 21.3%) compared with cooked banana (33.9 +/- 16.2%) (p=0.035). Total amount of iron absorbed from raw and cooked bananas was similar (0.77 +/- 0.33 mg vs. 0.86 +/- 0.41 mg, respectively). Total amount of absorbed iron is similar between cooked and raw bananas. The banana matrix does not affect iron absorption and is therefore a potential effective target for genetic modification for iron biofortification.