Fractional Absorption of Iron from Crickets Consumed with Refined or Whole Meal Maize Porridge in Young Adult Women (OR07-06-19)

A. Melse-Boonstra, M.N. Mwangi, D.G.A.B. Oonincx, J.J.A. van Loon, C.I. Cercamondi, Dessy Aryanti Utami, Lidyawati Gunawan, M.E. Veenenbos, Christophe Zeder, M.B. Zimmermann, M. Dicke

Research output: Contribution to journalAbstractAcademic

Abstract

Edible insects are considered as an alternative source of proteins, but in addition are also rich sources of minerals. However, no studies have investigated the bioavailability of minerals from edible insects in humans. House cricket (Acheta domesticus) is an edible insect species that is commonly consumed in low and middle income countries where the prevalence of iron deficiency and anaemia is relatively high. We aimed to assess the fractional iron absorption of iron from house crickets in humans after addition to either a refined (low-phytate) or a whole meal (high-phytate) maize porridge meal. A second objective was to assess the fractional iron absorption from maize porridge meals when crickets were added.
Original languageEnglish
Pages (from-to)728-728
JournalCurrent Developments in Nutrition
Volume3
Issue numberSupplement_1
DOIs
Publication statusPublished - 13 Jun 2019

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