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Instant Noodles and Iron Nutrition

Abstract

Instant noodles represent the biggest category of instant foods in the supermarket. This study was undertaken to determine dietary availability for iron from their varieties without and with an addition of pork and/or vitamin C rich-vegetables by in vitro radiometric ({sup 59}Fe) method. The results showed that 8 to 13 percent of iron in the noodles was available for absorption of which contributed to 0.79 mg absorbed iron per day. This amount was too low to meet certain requirements for children, adolescents and menstruating women. With added pork or vegetables, iron availability increased by 2 to 3 times, and by 4 times with added pork and collard or cabbage (p<0.001). The amounts as high as 1.5 to 3.4 mg absorbed iron per day can meet the FAO/WHO requirements for most of the high-risk groups.
Authors:
Tuntawiroon, Malulee; Sritongkul, Nopamon; Witoo, Sookpeng [1] 
  1. Section of Nuclear Medicine, Department of radiology, Faculty of Medicine Siriraj Hospital (Thailand)
Publication Date:
Jun 01, 2003
Product Type:
Conference
Report Number:
INIS-TH-044
Resource Relation:
Conference: 9. Nuclear Science and Technology Conference, Bangkok (Thailand), 19-21 Jun 2003; Other Information: PBD: Jun 2003
Subject:
60 APPLIED LIFE SCIENCES; FOOD; IRON 59; IRON COMPOUNDS; ISOTOPE APPLICATIONS; NUTRIENTS; NUTRITION
OSTI ID:
20529163
Country of Origin:
Thailand
Language:
Thai
Other Identifying Numbers:
TRN: TH0400036095434
Availability:
Available from INIS in electronic form; Also available from Office of Atomic Energy for Peace, BK(TH)
Submitting Site:
INIS
Size:
8 pages
Announcement Date:

Citation Formats

Tuntawiroon, Malulee, Sritongkul, Nopamon, and Witoo, Sookpeng. Instant Noodles and Iron Nutrition. Thailand: N. p., 2003. Web.
Tuntawiroon, Malulee, Sritongkul, Nopamon, & Witoo, Sookpeng. Instant Noodles and Iron Nutrition. Thailand.
Tuntawiroon, Malulee, Sritongkul, Nopamon, and Witoo, Sookpeng. 2003. "Instant Noodles and Iron Nutrition." Thailand.
@misc{etde_20529163,
title = {Instant Noodles and Iron Nutrition}
author = {Tuntawiroon, Malulee, Sritongkul, Nopamon, and Witoo, Sookpeng}
abstractNote = {Instant noodles represent the biggest category of instant foods in the supermarket. This study was undertaken to determine dietary availability for iron from their varieties without and with an addition of pork and/or vitamin C rich-vegetables by in vitro radiometric ({sup 59}Fe) method. The results showed that 8 to 13 percent of iron in the noodles was available for absorption of which contributed to 0.79 mg absorbed iron per day. This amount was too low to meet certain requirements for children, adolescents and menstruating women. With added pork or vegetables, iron availability increased by 2 to 3 times, and by 4 times with added pork and collard or cabbage (p<0.001). The amounts as high as 1.5 to 3.4 mg absorbed iron per day can meet the FAO/WHO requirements for most of the high-risk groups.}
place = {Thailand}
year = {2003}
month = {Jun}
}