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ARS Home » Northeast Area » Ithaca, New York » Robert W. Holley Center for Agriculture & Health » Plant, Soil and Nutrition Research » Research » Publications at this Location » Publication #357911

Title: Iron bioavailability studies of the first generation of iron-biofortified beans released in Rwanda

item Glahn, Raymond
item Hart, Jonathan
item BEEBE, STEVE - International Center For Tropical Agriculture (CIAT)
item Tako, Elad

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 12/3/2017
Publication Date: 9/22/2018
Citation: Glahn, R.P., Hart, J.J., Beebe, S., Tako, E.N. 2018. Iron bioavailability studies of the first generation of iron-biofortified beans released in Rwanda. In: Tako, E., editor. Fe deficiency, dietary bioavailability and absorption. Basel, Switzerland: MDPI Books. p. 16-27.

Interpretive Summary:

Technical Abstract: The World Health Organization estimates that approximately one-third of worldwide infant deaths and one half in developing countries, can be attributed to malnutrition. More specifically, iron (Fe) deficiency is the most common nutritional deficiency worldwide and a major cause of infant mortality. Fe deficiency is particularly widespread in low-income countries because of a general lack of consumption of animal products (which can promote non-heme Fe absorption and contain highly bioavailable heme Fe) coupled with a high consumption of a monotonous diet of cereal grains and legumes. Such diets are low in bioavailable Fe due to the presence of phytic acid and certain polyphenols that are inhibitors of Fe bioavailability. Diets with chronically poor Fe bioavailability which result in high prevalence of Fe deficiency and anemia, increase the risk of all-cause child mortalities and also may lead to many pathophysiological consequences including stunted growth, low birth weight, delayed mental development and motor functioning and others. Thus, a crucial step in alleviating Fe deficiency anemia is through understanding how specific dietary practices and components contribute to the Fe status in a particular region where Fe deficiency is prevalent. The aim of this Special Issue is to report on the recent advances and research developments in related to the improvements of dietary Fe bioavailability and absorption and in effort to alleviate dietary Fe deficiency.