Iron bioavailability in Wistar rats fed with fortified rice by Ultra Rice® technology with or without addition of yacon flour (Smallanthus sonchifolius)

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Observational analysis evaluated iron bioavailability in Wistar rats fed fortified rice diets, suggesting yacon flour may reduce its effectiveness.

The fortified rice diet showed high iron bioavailability with a relative biological value of 84.7%.
Adding yacon flour significantly decreased the iron bioavailability to 63.1%, compared to control groups.
Wistar rats consuming diets with yacon flour exhibited higher acetic acid production than those without it.
Ultra Rice® fortified with micronized ferric pyrophosphate was effective, but the addition of yacon flour posed limitations.

Della et al. (2005) studied this question.

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Observational analysis evaluated iron bioavailability in Wistar rats fed fortified rice diets, suggesting yacon flour may reduce its effectiveness.

The fortified rice diet showed high iron bioavailability with a relative biological value of 84.7%.
Adding yacon flour significantly decreased the iron bioavailability to 63.1%, compared to control groups.
Wistar rats consuming diets with yacon flour exhibited higher acetic acid production than those without it.
Ultra Rice® fortified with micronized ferric pyrophosphate was effective, but the addition of yacon flour posed limitations.

Della et al. (2005) studied this question.

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