Biofortified Red Mottled Beans in a Maize and Bean Diet Provide More Bioavailable Iron than Standard Red Mottled Beans: Studies in Poultry and an In Vitro Digestion/Caco-2 Model

This study, authored by Elad Tako, Matthew W. Blair, and Raymond P. Glahn, investigates the effectiveness of biofortified red mottled beans compared to standard beans in providing bioavailable iron for hemoglobin synthesis. Using a maize and bean diet fed to broiler chickens, the researchers found that the biofortified beans provided more bioavailable iron, resulting in better hemoglobin maintenance and iron status. The study highlights the potential of biofortified beans as a dietary strategy to address iron deficiency in regions where beans are a staple food.

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