{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T15:49:44Z","timestamp":1790351384885,"version":"4.1.0"},"reference-count":41,"publisher":"MDPI AG","issue":"24","license":[{"start":{"date-parts":[[2025,12,12]],"date-time":"2025-12-12T00:00:00Z","timestamp":1765497600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001862","name":"Swedish Research Council for Environment, Agricultural Sciences and Spatial Planning","doi-asserted-by":"publisher","award":["2006-3264-5803-47"],"award-info":[{"award-number":["2006-3264-5803-47"]}],"id":[{"id":"10.13039\/501100001862","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100018327","name":"Lantm\u00e4nnen","doi-asserted-by":"publisher","award":["380 Fiberrika br\u00f6d och j\u00e4rnstatus"],"award-info":[{"award-number":["380 Fiberrika br\u00f6d och j\u00e4rnstatus"]}],"id":[{"id":"10.13039\/100018327","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background\/Objectives: There are substantial beneficial health effects from a diet rich in whole grains. However, a high intake of whole grain, and hence a high intake of the iron absorption inhibitor phytate, may result in the impaired bioavailability of non-heme iron. The study examined non-heme iron absorption in healthy women from two portions (80 g and 120 g) of identical whole grain bread, baked with or without phytate-degrading techniques. Methods: The study included two single-blinded iron isotope trials. Subjects were served meals containing whole grain rye bread, which was either baked from scalded flour or sourdough-fermented flour labeled with 55Fe or 59Fe. The absorption of non-heme iron from the meals was measured through the erythrocyte incorporation of radioiron isotopes. Results: Iron absorption from the 80 g high-phytate bread was 7.0 \u00b1 4.1% (mean \u00b1 SD, n = 8). Iron absorption from the 80 g dephytinized bread was 19.1 \u00b1 15.1% (mean \u00b1 SD) and thus on average 2.8 times higher compared to the absorption from the high-phytate bread (p = 0.001). Iron absorption from the 120 g high-phytate bread was 4.6 \u00b1 2.9% (mean \u00b1 SD, n = 17). Iron absorption from the 120 g dephytinized bread was 15.0 \u00b1 9.2% (mean \u00b1 SD) and thus on average 3.5 times higher compared to the absorption from the high-phytate bread (p = 0.001). Conclusions: Iron uptake was significantly higher from dephytinized bread compared to scalded bread. And the higher the amount of phytate, the higher the beneficial effects on iron absorption from dephytinization.<\/jats:p>","DOI":"10.3390\/nu17243891","type":"journal-article","created":{"date-parts":[[2025,12,12]],"date-time":"2025-12-12T14:04:40Z","timestamp":1765548280000},"page":"3891","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Influence of Sourdough Fermentation-Induced Dephytinization on Iron Absorption from Whole Grain Rye Bread\u2013Double-Isotope Crossover and Single-Blind Absorption Studies"],"prefix":"10.3390","volume":"17","author":[{"given":"Michael","family":"Hoppe","sequence":"first","affiliation":[{"name":"Department of Gastroenterology and Hepatology, Unit of Clinical Nutrition, Sahlgrenska University Hospital, 413 45 Gothenburg, Sweden"},{"name":"Department of Internal Medicine and Clinical Nutrition, Sahlgrenska Academy, University of Gothenburg, 405 30 Gothenburg, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9681-3342","authenticated-orcid":false,"given":"Ann-Sofie","family":"Sandberg","sequence":"additional","affiliation":[{"name":"Department of Life Sciences, Food Science, Chalmers University of Technology, 412 96 Gothenburg, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lena","family":"Hulth\u00e9n","sequence":"additional","affiliation":[{"name":"Department of Internal Medicine and Clinical Nutrition, Sahlgrenska Academy, University of Gothenburg, 405 30 Gothenburg, Sweden"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,12,12]]},"reference":[{"key":"ref_1","first-page":"1716","article-title":"Position of the American Dietetic Association: Health implications of dietary fiber","volume":"109","author":"Slavin","year":"2008","journal-title":"J. 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