Effect of genetically modified, low-phytic acid maize on absorption of iron from tortillas

Concepción Mendoza, Fernando E. Viteri, Bo Lönnerdal, Kevin A. Young, Victor Raboy, Kenneth H. Brown

Research output: Contribution to journalArticle

144 Scopus citations

Abstract

Background: Genetically modified, low-phytic acid strains of maize were developed to enhance mineral absorption, but have not been tested previously in humans. Objectives: We evaluated the mineral and phytic acid contents of a low-phytic acid 'flint' maize (LPM, the lpa-1-1 mutant) and its parent, wild- type strain (WTM) and measured iron absorption from tortillas prepared with each type of maize and from a reference dose of ferrous ascorbate. Design: Proximate composition and mineral and phytic acid contents were measured by standard techniques. Iron absorption from tortillas was evaluated by using the extrinsic tag method and was measured as the incorporation of radiolabeled iron into the red blood cells of 14 nonanemic men 2 wk after intake. Results: The phytic acid content of LPM was 3.48 mg/g, ≃35% of the phytic acid content of WTM; concentrations of macronutrients and most minerals were not significantly different between strains. Iron absorption results were adjusted to 40% absorption of ferrous ascorbate. Iron absorption was 49% greater from LPM (8.2% of intake) than from WTM (5.5% of intake) tortillas (P < 0.001, repeated-measures analysis of variance). Conclusion: Consumption of genetically modified, low-phytic acid strains of maize may improve iron absorption in human populations that consume maize-based diets.

Original languageEnglish (US)
Pages (from-to)1123-1127
Number of pages5
JournalAmerican Journal of Clinical Nutrition
Volume68
Issue number5
StatePublished - Nov 1998
Externally publishedYes

Keywords

  • Corn
  • Iron
  • Iron absorption
  • Iron deficiency
  • Maize
  • Men
  • Phytic acid
  • Tortilla

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Food Science

Fingerprint Dive into the research topics of 'Effect of genetically modified, low-phytic acid maize on absorption of iron from tortillas'. Together they form a unique fingerprint.

  • Cite this

    Mendoza, C., Viteri, F. E., Lönnerdal, B., Young, K. A., Raboy, V., & Brown, K. H. (1998). Effect of genetically modified, low-phytic acid maize on absorption of iron from tortillas. American Journal of Clinical Nutrition, 68(5), 1123-1127.