This study was published in the American Journal of Clinical Nutrition 1981 Aug;34(8):1469-78
Study title and authors:
The inhibitory effect of bran on iron absorption in man.
Simpson KM, Morris ER, Cook JD.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/6267927
The study investigated the effects of whole wheat bran on the absorption of nonheme dietary iron. The study included 60 volunteers ranging in age from 19 to 42 years who consumed light meals with or without 12 grams of whole wheat bran added.
The study found:
(a) When 12 grams of bran was added to a light meal of low iron availability, absorption of nonheme dietary iron decreased by 74%.
(b) When 12 grams of bran was added to a light meal containig meat, absorption of nonheme dietary iron decreased by 51%.
(c) When 12 grams of bran was added to a light meal containing ascorbic acid, absorption of nonheme dietary iron decreased by 58%.
This study reveals that wheat bran inhibits the absorption of nonheme dietary iron.
