Iron bioaccessibility in raw and cooked foods in vitro using fecal inocula from children and adults García-Conde, Úrsula Navarro-Moreno, Miguel Douros, Kostantinos Navarro Alarcón, Miguel Rufián Henares, José Ángel Pastoriza de la Cueva, Silvia This work was supported by the European Research Commission (Research Executive Agency) under the research project Stance4Health under Grant Contract No 816303 and by the Plan Propio de Investigación y Transferencia of the University of Granada under the program “Intensificación de la Investigación, modalidad B". This work is part of the thesis of Úrsula García-Conde to obtain the PhD in the Nutrition and Food Science program at the University of Granada. AGR-295. Alimentación y Microbiota Intestinal: Relación con los alimentos y su procesado (FOODMICROGUT) Iron (Fe) is essential for human health but may induce dysbiosis and inflammation when unabsorbed. This study assessed the impact of culinary techniques on Fe bioaccessibility (FeBA) using an in vitro digestion/fermentation model with fecal inocula from children and adults. FeBA in the small intestine was significantly lower in plant-based (12.2 ± 9.91%; 1.05 ± 0.85 mg/kg) than in animal-based foods (16.8 ± 11.7%; 1.25 ± 0.86 mg/kg) (p < 0.0001). Cooking methods such as grilling, frying, and roasting enhanced FeBA in plant foods, likely due to Maillard reaction products. In allergic children, FeBA in the large intestine (1.77 ± 2.07%; 0.13 ± 0.17 mg/kg) was significantly higher than in healthy, celiac, and obese children (p < 0.0001), possibly linked to colonic dyshomeostasis, oxidation, and inflammation. Overall, FeBA depends on food type, preparation method, and gut health status, and is mainly driven by small intestinal absorption. 2025-07-14T10:46:19Z 2025-07-14T10:46:19Z 2025-07-09 journal article Ú. García-Conde et al. Food Chemistry: X 29 (2025) 102764. ISSN: 2590-1575 2590-1575 https://hdl.handle.net/10481/105285 eng http://creativecommons.org/licenses/by-nc-nd/4.0/ open access Attribution-NonCommercial-NoDerivatives 4.0 Internacional Elsevier