The Effect of Lactobacillus Cultures on Iron Bioavailability.
|Low Iron Stores||Behavioral: Active Lactobacillus plantarum 299v Dietary Supplement: Inactive Lactobacillus plantarum 299v|
|Study Design:||Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Triple (Participant, Care Provider, Investigator)
Primary Purpose: Prevention
|Official Title:||The Effect of a Lactic Acid Fermented Oat Gruel on Iron Absorption in the Proximal and Distal Small Intestine From a Phytate Rich Meal in Healthy Women of Childbearing Age.|
- Concentrations of 55-Fe and 59-Fe in blood 18 days after intake in first and second period, respectively (i.e. november and december 2005). [ Time Frame: 2 mo ]
- Measurement of serum-ferritin and transferrin receptor in the blood samples before and after each period. [ Time Frame: 2 mo ]
|Study Start Date:||October 2005|
|Study Completion Date:||November 2005|
|Active Comparator: A||
Behavioral: Active Lactobacillus plantarum 299v
10^11 cfu/meal in 2 meals on 2 consecutive days
|Placebo Comparator: B||
Dietary Supplement: Inactive Lactobacillus plantarum 299v
Inactive form of the active treatment but with the fermentation products in the same concentration
Iron deficiency and low iron stores are prevalent in infants, adolescents, and women of childbearing age in both Western and developing countries. One cause of iron deficiency is the low iron bioavailability from foods, which is partly due to inhibiting factors in the diet, such as phytate and phenolic compounds. A number of single meal studies with lactic acid fermented vegetables and cereals have shown a significant increase in iron absorption in humans. This is believed to be caused mainly by the lactic acid produced during the fermentation process, which conteracts the inhibiting effect of phytate.
A recent study of ours indicate that the increased nonheme iron absorption from a low iron bioavailability meal was due not only to an effect of the lactic acid produced, but also a specific effect of the lactic acid bacteria. As lactic acid bacteria colonizes the entire intestine but mainly the colon it is of interest to determine whether these bacteria can increase iron absorption from the distal part of the intestine since iron absorption normally is believed to be absorbed from the duodenum and most proximal small intestine.
The purpose of this study is therefore to determine the the effect of Lactobacillus plantarum 299v in a lactic acid fermented oat gruel on iron absorption in the proximal and distal small intestine, respectively, in a cross-over design with 18 healthy women of childbearing age, served both fermented oat gruel and pasteurized, fermented oat gruel.
Please refer to this study by its ClinicalTrials.gov identifier: NCT00283491
|Department of Human Nutrition, The Royal Veterinary and Agricultural University|
|Frederiksberg C, Denmark, 1958|
|Study Chair:||Klaus Bukhave, MScD||Department of Human Nutrition, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C|