Beans for Zinc and Iron Absorption

Overseen By Roberta R Holt, PhD

Age: 18 - 65

Sex: Female

Trial Phase: Academic

Sponsor: University of California, Davis

Must not be taking: Prescription drugs, Nutritional supplements

Disqualifiers: Pregnancy, Cancer, Surgery, others

No Placebo Group All trial participants will receive the active study treatment (no placebo)

Compensation: Varies

Number of Visits: 10

Duration: 4 days

15 Participants Needed

What You Need to Know Before You Apply

What is the purpose of this trial?

This trial examines how well different types of beans help the body absorb zinc and iron, essential minerals for health. Researchers are testing four kinds of beans, each with varying levels of natural compounds that can influence zinc and iron absorption. Women with regular menstrual cycles, who frequently eat beans, and may not get enough iron in their diet are ideal candidates for this study. Participants will help determine which beans best enhance mineral absorption. As an unphased trial, this study provides a unique opportunity to contribute to nutritional science and improve dietary recommendations.

Will I have to stop taking my current medications?

Yes, you will need to stop taking any prescription drugs or nutritional supplements, except for contraception, to participate in this trial.

Is there any evidence suggesting that this trial's treatments are likely to be safe?

Research has shown that the types of beans being studied, such as KAT B1, LMP 1001, LPA 586, and SER 118, help improve iron and zinc intake. Various studies have proven these biofortified beans safe. Naturally rich in nutrients, they have been developed to boost iron and zinc levels, which are important for good health.

These beans are commonly consumed in many areas, and no major safety issues have been reported. Previous research on similar beans has shown they are well-tolerated by the body. For instance, while beans contain phytic acid, which can reduce mineral absorption, this does not pose a safety risk. Instead, it highlights the beans' complex nutritional profile.

The inclusion of these beans in a study suggests they are considered safe for human testing. If they were in an early research phase, there might be more uncertainty, but the current phase indicates a reasonable level of confidence in their safety for consumption. ^{1 2 3 4 5}

Why are researchers excited about this trial?

Researchers are excited about these treatments because they're exploring how different bean varieties enriched with specific isotopes of zinc and iron might improve absorption of these essential nutrients. Unlike typical dietary supplements that provide zinc and iron, these beans are enriched with Zinc-67, Zinc-70, Iron-57, and Iron-58, potentially offering a more natural and effective way to enhance nutrient uptake. This approach could pave the way for a food-based solution to address nutrient deficiencies, making it easier for people to get the minerals they need directly from their diet.

What evidence suggests that this trial's treatments could be effective for zinc and iron absorption?

Research has shown that beans with higher iron and zinc content can enhance zinc absorption. One study found that young women with low iron levels absorbed more zinc from these beans. These beans are specially cultivated to retain more nutrients after cooking. For instance, cooked beans retained 69% to 97.3% of their zinc. This trial will test different bean varieties, such as KAT B1, LMP 1001, LPA 586, and SER 118, to evaluate their potential to increase iron and zinc intake. The differences in certain natural compounds in these beans are intended to improve mineral absorption. ^{1 2 6 7 8}

Who Is on the Research Team?

Andrew G Hall, PhD

Principal Investigator

University of California, Davis

Are You a Good Fit for This Trial?

This trial is for young adult women interested in understanding how their bodies absorb zinc and iron from different types of common beans. Participants should be generally healthy with no conditions affecting mineral absorption.

Inclusion Criteria

BMI 18.5 - 30 kg/m2

Usual iron intake estimated by Food Frequency Questionnaire to be less than the Recommended Daily Allowance (RDA) of 18 mg/d

Regular consumer of beans, i.e. ≥ 4 servings per month

Exclusion Criteria

Dislike or allergy to beans

Self-reported plans to become pregnant during the study period

I am currently taking prescription medication or supplements.

Timeline for a Trial Participant

Screening

Participants are screened for eligibility to participate in the trial

1 visit

1 visit (in-person)

Baseline Assessment

Establish baseline distribution of naturally occurring zinc and iron isotopes in the blood

1 day

1 visit (in-person)

Treatment

Participants consume meals with beans enriched in specific isotopic masses of iron and zinc

4 days

4 visits (in-person)

Equilibrium Assessment

Measure zinc in blood plasma and iron equilibrium in red blood cells

14 days

2 visits (in-person)

Follow-up

Participants are monitored for safety and effectiveness after treatment

14 days

2 visits (in-person)

What Are the Treatments Tested in This Trial?

Interventions

• KAT B1
• LMP 1001
• LPA 586
• SER 118

Trial Overview The study is testing the absorption of zinc and iron from four bean varieties (LMP 1001, LPA 586, SER 118, KAT B1) that differ in phytate and polyphenolic content. It's a randomized crossover study where each participant will try all four types.

How Is the Trial Designed?

Group I: Bean Variety 4 Experimental Treatment 1 Intervention

Enriched with Zinc-70, Iron-58

Group II: Bean Variety 3 Experimental Treatment 1 Intervention

Enriched with Zinc-67, Iron-57

Group III: Bean Variety 2 Experimental Treatment 1 Intervention

Enriched with Zinc-70, Iron-58

Group IV: Bean Variety 1 Experimental Treatment 1 Intervention

Enriched with Zinc-67, Iron-57

Who Is Running the Clinical Trial?

University of California, Davis

Lead Sponsor

Trials

958

Recruited

4,816,000+

Published Research Related to This Trial

The study evaluated the bioavailability of iron (Fe) from 24 different bean genotypes using a rat model, revealing that Fe absorption varied significantly between genotypes, ranging from 53% to 76%.

Higher concentrations of Fe in bean seeds were associated with increased bioavailable Fe, but the presence of antinutrients like myo-inositol pentaphosphate and tannins did not significantly correlate with Fe bioavailability, suggesting other unknown factors may influence absorption.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Genetic selection for enhanced bioavailable levels of iron in bean (Phaseolus vulgaris L.) seeds. Welch, RM., House, WA., Beebe, S., et al.[2022]

The study evaluated nine common bean genotypes across various locations in Uganda, revealing that seed zinc and iron concentrations are significantly influenced by genotype, environment, and their interactions, with red mottled genotypes showing the highest mineral concentrations.

The research identified specific genotypes, particularly the Manteca seed class, that combine high levels of iron and zinc with superior bioavailability, making them promising candidates for breeding programs aimed at improving the nutritional quality of common beans.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Investigation of Genotype by Environment Interactions for Seed Zinc and Iron Concentration and Iron Bioavailability in Common Bean. Katuuramu, DN., Wiesinger, JA., Luyima, GB., et al.[2021]

In a study involving 61 Rwandese women, high polyphenol (PP) beans showed 27% lower iron absorption compared to low PP beans when consumed as a puree, but this difference disappeared when beans were eaten in multiple meals.

Despite breeding beans for higher iron content, the study found that iron absorption from high iron beans was 40% lower than from normal iron beans, suggesting that achieving effective iron biofortification in beans may be challenging due to the presence of iron absorption inhibitors like phytic acid and polyphenols.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Stable iron isotope studies in Rwandese women indicate that the common bean has limited potential as a vehicle for iron biofortification. Petry, N., Egli, I., Gahutu, JB., et al.[2023]

A study of 99 bean genotypes in Tanzania identified certain landraces with significantly higher seed iron and zinc contents compared to released varieties, making them promising candidates for biofortification efforts.

The research utilized statistical methods like ANOVA and GGE to analyze the stability and adaptability of these genotypes across different growing environments, highlighting the potential for improving nutritional content in common beans.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Multilocation dataset on seed Fe and Zn contents of bean (Phaseolus vulgaris L.) genotypes grown in Tanzania. Philipo, M., Ndakidemi, PA., Mbega, ER.[2020]

A study involving 20 women showed that low-phytic acid (lpa) beans significantly improve iron absorption, with the lpa bean high in polyphenols providing 60-130% more iron than its parent bean counterparts.

The reduction of phytic acid by 90% in these lpa beans enhances iron bioavailability regardless of the polyphenol content, suggesting that this genetic modification could be an effective strategy to combat iron deficiency from bean consumption.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Genetic reduction of phytate in common bean (Phaseolus vulgaris L.) seeds increases iron absorption in young women. Petry, N., Egli, I., Campion, B., et al.[2023]

This study identified new genetic loci associated with higher iron and zinc concentrations in common beans, which could help improve the nutritional quality of staple crops through biofortification.

The research involved 110 recombinant inbred lines grown across three sites in Colombia, revealing overlapping quantitative trait loci (QTL) on specific chromosomes that may enhance our understanding of mineral uptake in plants.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

QTL for seed iron and zinc concentration and content in a Mesoamerican common bean (Phaseolus vulgaris L.) population. Blair, MW., Medina, JI., Astudillo, C., et al.[2021]

In a study comparing red and white beans, it was found that the color of the beans does not significantly affect the bioavailability of iron (Fe) and zinc (Zn) in vivo, as both types provided similar absorption rates in anemic piglets.

Despite the presence of polyphenols and phytates that can inhibit mineral absorption, both red and white beans are effective sources of bioavailable iron and zinc, making them beneficial for improving mineral intake.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Iron and zinc bioavailabilities to pigs from red and white beans (Phaseolus vulgaris L.) are similar. Tako, E., Glahn, RP., Laparra, JM., et al.[2015]

Iron bioavailability from iron-biofortified beans is significantly affected by phytic acid (PA) levels, with higher PA concentrations leading to lower iron absorption; in this study, absorption from biofortified beans was 30% lower than from control beans with native PA levels.

Dephytinization of beans (reducing PA content) greatly enhances iron absorption, with absorption increasing by 37% and 51% when PA was reduced by 50% and over 95%, respectively, highlighting the need for plant breeders to focus on lowering PA in high-iron beans.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Phytic acid concentration influences iron bioavailability from biofortified beans in Rwandese women with low iron status. Petry, N., Egli, I., Gahutu, JB., et al.[2023]

In a study involving 23 young women with low iron reserves, beans with higher iron and zinc concentrations (HFeZnB) showed improved zinc absorption compared to common beans, but both types had low iron absorption rates (less than 2%).

The research suggests that while high-zinc bean varieties could enhance zinc status, high-iron beans do not significantly improve iron absorption when consumed alone in single meals.

NCBI (Pubmed)

pubmed.ncbi.nlm.nih.gov

Iron and zinc absorption from two bean (Phaseolus vulgaris L.) genotypes in young women. Donangelo, CM., Woodhouse, LR., King, SM., et al.[2013]

Citations

1. withpower.com withpower.com/trial/phase-iron-absorption-3-2024-cf494

Beans for Zinc and Iron Absorption In a study involving 23 young women with low iron reserves, beans with higher iron and zinc concentrations (HFeZnB) showed improved zinc absorption compared to ...

2. clinicaltrials.ucbraid.org clinicaltrials.ucbraid.org/trial/NCT06327529

Zinc and Iron Absorption From Common Beans in Young Adult ... This Zinc Absorption and Iron Absorption study at University of California Health is now recruiting females ages 19-24.

3. pmc.ncbi.nlm.nih.gov pmc.ncbi.nlm.nih.gov/articles/PMC11906304/

Advances in breeding for enhanced iron and zinc ... Zn retention ranged from 69.0% to 97.3% in cooked samples, with a mean of 87.0%. The nutrient reduction in cooked and soaked beans was attributed to leaching ...

4. jn.nutrition.org jn.nutrition.org/article/S0022-3166(22)02359-8/fulltext

Iron Concentrations in Biofortified Beans and Nonbiofortified ... The mean Fe concentration of the biofortified bean varieties was 71 ± 11 μg/g, ranging from 55 to 94 μg/g. Without the biofortified lines in the collection, and ...

5. pmc.ncbi.nlm.nih.gov pmc.ncbi.nlm.nih.gov/articles/PMC10293706/

Genetic studies on iron and zinc concentrations in common ... The results suggested that iron and zinc contents in common bean may be controlled by both additive and non-additive genes. Similar findings were also reported ...

6. meddatax.com meddatax.com/clinical-trials/NCT06327529

Zinc and Iron Absorption From Common Beans in Young Adult ... Bean Variety 1. Enriched with Zinc-67, Iron-57. Group Type ... KAT B1. Bean High in Phytic Acid and Low in Inhibitory Polyphenols.

7. researchgate.net researchgate.net/publication/369732431_Cooking_properties_and_nutrient_retention_of_biofortified_common_bean_Phaseolus_vulgaris_varieties_The_case_of_Burundi

Cooking properties and nutrient retention of biofortified ... Moreover, biofortified common beans are a good source of iron and zinc and could considerably alleviate micronutrient deficiencies, particularly ...

8. pubmed.ncbi.nlm.nih.gov pubmed.ncbi.nlm.nih.gov/12903981/

Iron and Zinc Absorption From Two Bean (Phaseolus ... Percent zinc absorption levels were similar in both bean types, but total extrinsic zinc absorbed was 90% higher (p < 0.05) from the HFeZnB meal. Thus, the less ...