Table 3.
Relationship of meal constituents with dialyzable iron and in vitro iron bioavailability in breakfast of the subjects
| Dietary factors | Dialyzable iron | In vitro iron bioavailability |
|---|---|---|
| Breakfast | ||
| Ascorbic acid | 0.50c | 0.11 |
| β- carotene | 0.34a | 0.12 |
| Phytin phosphorus | −0.11 | −0.01 |
| Polyphenols | −0.14 | −0.08 |
| Neutral Detergent Fibre | −0.01 | −0.62c |
| Zinc | −0.38b | −0.12 |
| Calcium | −0.03 | −0.35b |
| Lunch | ||
| Ascorbic acid | 0.20 | 0.23 |
| β-carotene | 0.29 | 0.21 |
| Phytin phosphorus | −0.22 | −0.10 |
| Polyphenols | −0.29 | −0.08 |
| Neutral Detergent Fibre | −0.26 | −0.25 |
| Zinc | −0.56c | −0.32a |
| Calcium | −0.62c | −0.44b |
| Dinner | ||
| Ascorbic acid | 0.14 | 0.23 |
| β-carotene | 0.25 | 0.18c |
| Phytin phosphorus | −0.41b | −0.27 |
| Polyphenols | −0.22 | −0.27 |
| Neutral Detergent Fibre | −0.09 | −0.36b |
| Zinc | −0.37b | −0.22 |
Values are correlation coefficients (r)
aSignificant at 10 %
bSignificant at 5 %
cSignificant at 1 %