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

Genetically modified, low-phytic acid strains of maize were developed to enhance mineral absorption, but have not been tested previously in humans. 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 strai...

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Published in:The American journal of clinical nutrition 1998-11, Vol.68 (5), p.1123-1127
Main Authors: MENDOZA, C, VITERI, F. E, LÖNNERDAL, B, YOUNG, K. A, RABOY, V, BROWN, K. H
Format: Article
Language:English
Subjects:
Adult
Analysis of Variance
Biological and medical sciences
Corn
Diet
Food Handling
Fundamental and applied biological sciences. Psychology
Humans
Inositol Phosphates - analysis
Intestinal Absorption - drug effects
Intestine. Mesentery
Iron
Iron - deficiency
Iron - pharmacokinetics
Male
Men
Phytic Acid - administration & dosage
Phytic Acid - analysis
Phytic Acid - pharmacology
Vertebrates: digestive system
Zea mays - chemistry
Zea mays - genetics
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Summary:Genetically modified, low-phytic acid strains of maize were developed to enhance mineral absorption, but have not been tested previously in humans. 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. 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. The phytic acid content of LPM was 3.48 mg/g, approximately 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). Consumption of genetically modified, low-phytic acid strains of maize may improve iron absorption in human populations that consume maize-based diets.
ISSN:0002-9165
1938-3207
DOI:10.1093/ajcn/68.5.1123