Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods.

@article{Hurrell2002PhytateDD,
  title={Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods.},
  author={Richard F Hurrell and Manju B Reddy and Joseph Burri and James D. Cook},
  journal={The British journal of nutrition},
  year={2002},
  volume={88 2},
  pages={117-23}
}
The aim of the present study was to compare Fe absorption from industrially-manufactured and home-cooked cereal foods. Fe absorption was measured using the radiolabelled Fe extrinsic tag technique in thirty-nine adult human subjects from cereal porridges manufactured by extrusion cooking or roller-drying, and from the same cereal flours after home cooking to produce pancakes, chappattis or bread. One series of cereal porridges was amylase-treated in addition before roller-drying. Fe absorption… CONTINUE READING

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