Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 362618
Title The Potential of Increased Meat Intake to Improve Iron Nutrition in Rural Kenyan Schoolchildren
Author(s) Grillenberger, M.; Murphy, S.P.; Neumann, C.G.; Bwibo, N.O.; Verhoef, H.; Hautvast, J.G.A.J.
Source International Journal for Vitamin and Nutrition Research 77 (2007)3. - ISSN 0300-9831 - p. 193 - 198.
DOI https://doi.org/10.1024/0300-9831.77.3.193
Department(s) Chair Nutrition and Health over the Lifecourse
Cell Biology and Immunology
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2007
Keyword(s) animal source foods - ascorbic-acid - dietary iron - developing-countries - malawian children - school-children - bioavailability - intervention - consumption - absorption
Abstract Schoolchildren in developing countries often have inadequate intakes of iron, due primarily to poor I bioavailability. Increasing meat in the diet could improve both the amount of iron consumed and its availability. The effect of increases in intakes of meat and ascorbic acid on absorbed iron was investigated by theoretically modifying the habitual diet of rural Kenyan schoolchildren. The projected changes in the amount of absorbed iron and prevalence of inadequate iron intakes were calculated for 78 children (6-9 years of age). The prevalence of inadequate iron intakes decreased from 77% to 54% through the theoretical addition of 50 g beef prevalence or 100 mg ascorbic acid and to 23% through the addition of both to dinner each day. To reduce the of inadequate iron intake to 5%, the addition of 100 g meat plus 150 mg ascorbic acid would be necessary. The combined addition of meat and ascorbic acid to a meal has the potential to reduce the,projected prevalence of inadequate iron intakes among these schoolchildren.
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