Cooked dried beans or peas (pulses) reduce uptake of Vitamin D, Vitamin K by half – March 2019

The Presence of Pulses within a Meal can Alter Fat-Soluble Vitamin Bioavailability.

Mol Nutr Food Res. 2019 Mar 28:e1801323. doi: 10.1002/mnfr.201801323.
Margier M1, Antoine T 1, Siriaco A 1, Nowicki M 1, Halimi C 1, Maillot M 2, Georgé S 3, Reboul E 1 Emmanuelle.Reboul at univ-amu.fr
1 INSERM, Aix Marseille Univ, C2VN, Marseille, France.
2 MS-Nutrition, Marseille, France.
3 CTCPA, Avignon.

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SCOPE:
It is widely advised to increase pulse consumption. However, pulses are rich in molecules displaying lipid-lowering properties, including fibers, phytates, saponins and tannins. We thus explored the effects of pulses on fat-soluble vitamin bioavailability.

METHODS:
We assessed vitamin A (β-carotene and retinyl-palmitate), vitamin E (α-tocopherol), vitamin D (cholecalciferol) and vitamin K (phylloquinone) bioaccessibility, i.e. micellarization after in vitro digestion of meals containing either potatoes (control), household-cooked or canned pulses. The obtained mixed micelles were delivered to Caco-2 cells to evaluate vitamin uptake. We then specifically assessed the impact of fibers, phytates, saponins and tannins on both phylloquinone (used as a model vitamin) bioaccessibility and uptake.

RESULTS:
The presence of pulses significantly decreased both vitamin
bioaccessibility (up to

• -65% for β-carotene,
• -69% for retinyl-palmitate,
• -45% for cholecalciferol,
• - 53% for α-tocopherol and
• -67% for phylloquinone) and

uptake (

• -40% for retinyl-palmitate,
• -67% for cholecalciferol,
• -50% for α-tocopherol and
• -57% for phylloquinone).

Effects on bioaccessibility, but not on uptake, were dependent on pulse cooking method. Phylloquinone bioaccessibility was specifically impacted by saponins, tannins and fibers while its uptake was impacted by saponins, fibers and phytates.

CONCLUSION:
Pulses can alter fat-soluble micronutrient bioavailability. Pulses should thus be cooked appropriately and consumed within micronutrient-rich meals. This article is protected by copyright. All rights reserved.

Clipped from PDF

• "It has also been shown that regular consumption of pulses can lead to decreased plasma cholesterol and triglyceride levels [14], suggesting an impact on lipid absorption and/or metabolism. This impact is likely due to pulse fiber content [15], but other pulse bioactive compounds such as phytates, saponins or polyphenols may also play important roles in this phenomenon [13]"
• "Fat-soluble vitamin bioaccessibility and uptake are negatively correlated to the presence of fibers, phytates, saponins or tannins"
• "Pulses components are acknowledged to impair mineral bioavailability [27], as well as to reduce lipid absorption 14"

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