Iron content in common Cambodian fish species: Perspectives for dietary iron intake in poor, rural households
- 作者：Nanna Roos ; Henriette Thorseng ; Chhoun Chamnan ; Torben Larsen ; Ulla Holmboe Gondolf ; Klaus Bukhave ; Shakuntala Haraksingh Thilsted
- 刊名：Food Chemistry
- 出版年：2007
- 期刊代码：48_03088146
- 类别：abs
- 出版时间：2007
- 卷：104
- 期：3
- 页码：1226-1235
- 文件大小：216 K
摘要
Iron deficiency is the most widespread nutritional disorder in Cambodia. Sixteen Cambodian fish species were screened for iron, zinc and calcium contents. Esomus longimanus has a higher iron content (451 mg Fe/kg dry matter, SD = 155, n = 4) than other species. Iron pools were measured as inorganic iron (I-Fe) by the ferrozine method, haem-bound iron (H-Fe) by the acetone method and total iron (T-Fe) by atomic absorption spectrometry. I-Fe + H-Fe accounted for <50%of T-Fe in E. longimanus, indicating a pool of complex bound, probably high-molecular weight non-haem iron (Hm-Fe). In a field study, thirty rural women were interviewed about traditional use of E. longimanus; their cleaning and cooking practices were observed and the amounts of fish consumed were recorded and meal samples were collected for iron analysis. Calculations based on the iron content and a high bioavailability of Hm-Fe showed that a traditional fish meal, sour soup, covered 45%of the daily iron requirement for women.