Fig. 4: Clinical study to evaluate iron absorption from OatNF-SA-57Fe, OatNF-NaOH-58Fe and 54FeSO4 in iron-deficient Thai women. | Nature Food

Fig. 4: Clinical study to evaluate iron absorption from OatNF-SA-57Fe, OatNF-NaOH-58Fe and 54FeSO4 in iron-deficient Thai women.

From: Oat protein nanofibril–iron hybrids offer a stable, high-absorption iron delivery platform for iron fortification

Fig. 4

a, Outline of the randomized-order, cross-over study design. b,c, OatNF-SA-Fe compounds dissolved in water (b) or mixed in açai puree (c) before administration. d,e, FIA in water from OatNF-SA-Fe, OatNF-NaOH-Fe and FeSO4-fortified foods, showing 46.2% (39.1–54.7%), 20.3% (16.1–25.7%) and 26.2% (21.3–32.3%) respectively (d), and 13.4% (9.8–18.3%), 6.3% (4.9–8.1%) and 8.1% (6.1–10.6%), respectively, when administered with açai puree (e). Data are presented as geometric means with 95% CIs (n = 52 participants). Compared using two-sided paired t-tests with Bonferroni adjustment for multiple testing. Dashed lines indicate the values of the FeSO4 reference. Two absorption values >60% in the first condition are not shown to improve figure clarity. f, The relative bioavailability of OatNF-SA-Fe compared with FeSO4 was 1.76 (1.48–2.1) when administered with water and 1.65 (1.12–2.51) with açai puree. Data are presented as geometric means ± 95% CIs (n = 52 participants) and analysed by one-way ANOVA with Bonferroni correction. *P < 0.05, **P < 0.01. Icons of the food matrix in a created with BioRender.com.

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