Absorption of non heme iron in typical and standard meals using extrinsically labeled iron 59Fe.

نویسندگان

  • A Jaleel
  • M A Rahman
  • R A Khan
  • J Aftab
چکیده

OBJECTIVE To study the bioavailibility of nonheme iron from standard and test meals in Pakistani adults and to determine iron absorption using extrinsically tagged iron 59Fe. SUBJECTS AND METHODS Nonheme iron absorption was measured from standard and test meals in ten healthy individuals. Total calories, carbohydrates, proteins, fats, ascorbic acid, total iron, phytate and ascorbic acid content were determined in both meals. Retention of iron was detected by whole body counting using gamma counter before and after administration of standard, test meals and reference dose. RESULTS Iron absorption with test meal was 13% and after adjustment with serum ferritin and reference dose was 16.5 % and 14% respectively. The absorption of standard meal was 6.7% which after adjustment with serum ferritin and reference dose was 8.8% and 6.9% respectively. The iron and ascorbic acid content of test meal was 6.5 mg and 5.7 mg respectively while phytate phosphorus content was 114 mg. The iron and ascorbic acid content of standard meal was 1.3 mg and 2.4 mg respectively while phytate phosphorus content was 137 mg. CONCLUSION This evaluated absorption from one of the typical Pakistani diet compared to the standard meal was better. This shows that there are some other physiological factors that lead to iron deficiency anemia in Pakistan.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Green tea or rosemary extract added to foods reduces nonheme-iron absorption.

BACKGROUND Phenolic compounds act as food antioxidants. One of the postulated mechanisms of action is chelation of prooxidant metals, such as iron. Although the antioxidative effect is desirable, this mechanism may impair the utilization of dietary iron. OBJECTIVE We sought to determine the effect of phenolic-rich extracts obtained from green tea or rosemary on nonheme-iron absorption. DESI...

متن کامل

Iron absorption from typical West African meals containing contaminating Fe.

Iron absorption from three typical West African meals was measured in fourteen subjects using the extrinsic-tag technique with 59Fe and 55Fe. All meals consisted of maize as the staple food. Meals were prepared in Benin under realistic conditions from locally grown foods. Of the non-haem-Fe in the meals 39-73% did not exchange with the added inorganic radio-Fe tracer, depending on the degree of...

متن کامل

Microsoft Word - AHA056BF

No Malabsorption of Inorganic Ferrous Iron in Patients with Achylia gastrica Celada et al. [1] recently described in this journal a considerable malabsorption of 59pe2+ for subjects with achylia gastrica. The authors have used the same test dose of 0.56 mg 59Fe2+ and the technique of whole body counting of absorbed 5βFe as proposed by us [7] but their results are in contradiction with published...

متن کامل

A lactic acid-fermented oat gruel increases non-haem iron absorption from a phytate-rich meal in healthy women of childbearing age.

Lactic acid-fermented foods have been shown to increase Fe absorption in human subjects, possibly by lowering pH, activation of phytases, and formation of soluble complexes of Fe and organic acids. We tested the effect of an oat gruel fermented with Lactobacillus plantarum 299v on non-haem Fe absorption from a low-Fe bioavailability meal compared with a pasteurised, fermented oat gruel and non-...

متن کامل

[The effects of food ingredients on non-heme iron absorption in rats and the inhibitory mechanism of soy protein isolate].

The effects of food ingredients on iron absorption were investigated by means of long and short term experiments after 59Fe material administration through stomach tubes to male Wistar rats of 200 to 300 grams body weight. The ingredients tested were casein, poultry meat, fish meat and soy protein isolate (SPI) which were contained by 24% in the synthetic food as the protein source. In the form...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:
  • JPMA. The Journal of the Pakistan Medical Association

دوره 54 5  شماره 

صفحات  -

تاریخ انتشار 2004