Poster Topical Area: Global Nutrition

Location: Hall D

Poster Board Number: 557

P12-022 - Carioca beans (Phaseolus vulgaris) target for biofortification combine with other staple food crops (food basket) increased the iron bioavailbility in vitro

Sunday, Jun 10
8:00 AM – 6:00 PM

Iron deficiency remains the most pervasive nutritional deficiency worldwide. It is estimated that roughly 43% of children and 38% of pregnant women are affected by anaemia. The World Health organization estimates that 50% of anemia cases worldwide are due to the iron deficiency. Biofortification of staple food crops, such as common beans, aims to reduce this deficiency. However, it is necessary to assess the effect of interactions among biofortified foods consumed in the same diet, since the concomitant intake of foods influences the iron bioavailability. Thus, this study aimed to evaluate the in vitro iron bioavailability of different genotypes of beans target for biofortification program and conventional beans by themselves and in a combination with others food basket. The bean genotypes utilized in the study were: BRS Perola (conventional beans); BRS Cometa; BRS Estilo; BRS Pontal; SMR80; BIO 101 (carioca beans); BRS Esteio (conventional beans); BRS Supremo; SWN39 (black beans) and BRS Artico (white beans). The food proportions utilized were based on the Brazilian consumption: beans (42.25%); rice (37.3%); pasta (8.73%); corn (4.59%); potato (3.46%); tomato (1.63%); cassava (1.49%) and sweet potato (0.57%). Iron bioavailability was evaluated by measuring ferritin concentrations in the Caco-2 cells after the addition of digested samples. The BRS Artico (white beans) presented higher (22.31 ng/mg protein ± 1.79) (p > 0.05) ferritin concentration. The carioca beans BRS Perola (3.3 ±0.46 ng/mg protein to 7.03 ±0.65 ng/mg protein), BRS Pontal (3.59 ±0.42 ng/mg protein to 5.8 ±0.49 ng/mg protein); BRS Cometa (3.64±0.29 ng/mg protein to 6.58 ±0.86 ng/mg protein) combine with the other foods increased (p<0.05) ferritin concentration compared to the carioca beans by themselves. However this effect was not observed for the black and white beans. The results show that the white beans present higher iron bioavailability compared to color beans, however the combination of carioca beans with other staple food crops can increase the iron bioavailability. Thus, our results suggest that the carioca beans are a suitable vehicle for biofortification approach considering the food basked context. 

CoAuthors: Hercia Martino – UFV; Marilia Nutti – Embrapa (Brazil); Raymond Glahn – USDA-ARS; Elad Tako – USDA-ARS

Desirre M. Dias

Ithaca, New York