GENERIC ALGORITHM SOLUTION IN ESTIMATION OF THE IRON ABSORPTION POTENTIAL FROM COMPLEX SCHOOL MEALS
New analytical tools to study iron bioavailability are proposed in this article. An algorithm was devised to predict dietary iron abortion from school meals based on the contents of dietary factors that have the ability to promote or inhibit heme or non-heme iron absorption. The highest absorption r...
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| Format: | Article |
| Language: | English |
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Technical University of Moldova
2021-12-01
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| Series: | Journal of Engineering Science (Chişinău) |
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| Online Access: | https://jes.utm.md/wp-content/uploads/sites/20/2021/12/JES-2021-4_167-179_10.52326-jes.utm_.2021.284.17.pdf |
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| author | STURZA, Rodica MIJA, Nina DESEATNICOV, Olga COVALIOV, Eugenia SUHODOL, Natalia |
| author_facet | STURZA, Rodica MIJA, Nina DESEATNICOV, Olga COVALIOV, Eugenia SUHODOL, Natalia |
| author_sort | STURZA, Rodica |
| collection | DOAJ |
| description | New analytical tools to study iron bioavailability are proposed in this article. An algorithm was devised to predict dietary iron abortion from school meals based on the contents of dietary factors that have the ability to promote or inhibit heme or non-heme iron absorption. The highest absorption rate of iron from representative meals was observed in the presence of ascorbic acid (27,73%) or meat ingredients (27,70%), and the lowest absorption rate – in the presence of Ca (12,40%), tannins (5,83%) and polyphenols (5,36%). Relationships between quantities of total iron intake from foods (dialyzable iron, in vitro assay) and the value of nutritional factors in those are described as exponential equations allowing calculations at any stationary state. In elaborated formula the rate of iron absorbance can be predicted considering one, two or three nutritional factors at the same time. The results emphasize the fact that it is important to understand the meal composition for the correct estimation of iron bioavailability. |
| first_indexed | 2024-03-12T02:16:03Z |
| format | Article |
| id | doaj.art-535de755b8414f909df59459d7cbda39 |
| institution | Directory Open Access Journal |
| issn | 2587-3474 2587-3482 |
| language | English |
| last_indexed | 2024-03-12T02:16:03Z |
| publishDate | 2021-12-01 |
| publisher | Technical University of Moldova |
| record_format | Article |
| series | Journal of Engineering Science (Chişinău) |
| spelling | doaj.art-535de755b8414f909df59459d7cbda392023-09-06T07:58:00ZengTechnical University of MoldovaJournal of Engineering Science (Chişinău)2587-34742587-34822021-12-01XXVIII4167179https://doi.org/10.52326/jes.utm.2021.28(4).17GENERIC ALGORITHM SOLUTION IN ESTIMATION OF THE IRON ABSORPTION POTENTIAL FROM COMPLEX SCHOOL MEALSSTURZA, Rodica0https://orcid.org/0000-0002-2412-5874MIJA, Nina1https://orcid.org/0000-0001-6531-3807DESEATNICOV, Olga2https://orcid.org/0000-0003-4801-8173COVALIOV, Eugenia3https://orcid.org/0000-0003-4574-2959SUHODOL, Natalia4https://orcid.org/0000-0002-5609-5139Technical University of Moldova, 168 Stefan cel Mare blvd., Chisinau, MD-2004 Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare blvd., Chisinau, MD-2004 Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare blvd., Chisinau, MD-2004 Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare blvd., Chisinau, MD-2004 Republic of MoldovaTechnical University of Moldova, 168 Stefan cel Mare blvd., Chisinau, MD-2004 Republic of MoldovaNew analytical tools to study iron bioavailability are proposed in this article. An algorithm was devised to predict dietary iron abortion from school meals based on the contents of dietary factors that have the ability to promote or inhibit heme or non-heme iron absorption. The highest absorption rate of iron from representative meals was observed in the presence of ascorbic acid (27,73%) or meat ingredients (27,70%), and the lowest absorption rate – in the presence of Ca (12,40%), tannins (5,83%) and polyphenols (5,36%). Relationships between quantities of total iron intake from foods (dialyzable iron, in vitro assay) and the value of nutritional factors in those are described as exponential equations allowing calculations at any stationary state. In elaborated formula the rate of iron absorbance can be predicted considering one, two or three nutritional factors at the same time. The results emphasize the fact that it is important to understand the meal composition for the correct estimation of iron bioavailability.https://jes.utm.md/wp-content/uploads/sites/20/2021/12/JES-2021-4_167-179_10.52326-jes.utm_.2021.284.17.pdfabsorption coefficient of ironalgorithm solutioncomplex school mealsgastrointestinal digestion in vitroiron absorbance predictionrate of iron absorbance |
| spellingShingle | STURZA, Rodica MIJA, Nina DESEATNICOV, Olga COVALIOV, Eugenia SUHODOL, Natalia GENERIC ALGORITHM SOLUTION IN ESTIMATION OF THE IRON ABSORPTION POTENTIAL FROM COMPLEX SCHOOL MEALS Journal of Engineering Science (Chişinău) absorption coefficient of iron algorithm solution complex school meals gastrointestinal digestion in vitro iron absorbance prediction rate of iron absorbance |
| title | GENERIC ALGORITHM SOLUTION IN ESTIMATION OF THE IRON ABSORPTION POTENTIAL FROM COMPLEX SCHOOL MEALS |
| title_full | GENERIC ALGORITHM SOLUTION IN ESTIMATION OF THE IRON ABSORPTION POTENTIAL FROM COMPLEX SCHOOL MEALS |
| title_fullStr | GENERIC ALGORITHM SOLUTION IN ESTIMATION OF THE IRON ABSORPTION POTENTIAL FROM COMPLEX SCHOOL MEALS |
| title_full_unstemmed | GENERIC ALGORITHM SOLUTION IN ESTIMATION OF THE IRON ABSORPTION POTENTIAL FROM COMPLEX SCHOOL MEALS |
| title_short | GENERIC ALGORITHM SOLUTION IN ESTIMATION OF THE IRON ABSORPTION POTENTIAL FROM COMPLEX SCHOOL MEALS |
| title_sort | generic algorithm solution in estimation of the iron absorption potential from complex school meals |
| topic | absorption coefficient of iron algorithm solution complex school meals gastrointestinal digestion in vitro iron absorbance prediction rate of iron absorbance |
| url | https://jes.utm.md/wp-content/uploads/sites/20/2021/12/JES-2021-4_167-179_10.52326-jes.utm_.2021.284.17.pdf |
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