Effect of amino acids on iron absorption from a staple vegetable food.

F OOD iron absorption studies in man, using radioiron incorporated biologically into the food, have shown that iron from vegetable foods is poorly absorbed,13 especially from staples, such as corn and black beans, which are consumed in large amounts by individuals belonging to the low socioeconomic levels in Latin American countries. Layrisse, MartInez-Torres and Roche’ have observed that iron absorption from either corn or black beans is enhanced when these foods are mixed with food of animal origin ( veal or fish muscle ) , or with a mixture of amino acids similar to that present in 100 Gm. of fish. The present contribution provides further information on the effect of fish muscle, or of the amino acids present in fish, on iron absorption from black beans, and the possible effect of the amino acids grouped according to their chemical properties.