Effect of gastric juice on iron absorption in patients with gastric atrophy.

Jacobs, A.; Owen, Gareth

doi:10.1136/gut.10.6.488

Cited by 25 publications

(9 citation statements)

References 13 publications

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“…When extrinsic tag was given after the test meal prepared in the normal manner (study 13), the E: I ratio was 1.28. With earlier addition of the extrinsic tag and complete homogenization of the meal (study 14), the ratio was pose (26)(27)(28)(29)(30)(31)(32)(33), any implication that the results provide a valid measure of iron absorption from the meal has been carefully avoided. Schulz and Smith (4) compared the absorption of intrinsic and extrinsic iron, reporting a mean absorption of 9.1% in 10 children given milk labeled in vivo as compared with the mean of 10.6% in 10 children given a test dose of milk to which radioiron had been added.…”

Section: Resultsmentioning

confidence: 99%

Food Iron Absorption Measured by an Extrinsic Tag

Cook¹,

Layrisse²,

et al. 1972

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Section: Resultsmentioning

confidence: 99%

Food Iron Absorption Measured by an Extrinsic Tag

Cook¹,

Layrisse²,

et al. 1972

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“…Another possibility is that the 'meat effect' is not a direct effect on some mucosal or luminal factor, but is related to some indirect mechanism, e.g. an effect on the secretion of gastric or intestinal juices or the rate of gastric emptying (11,17,18).…”

Section: Discussionmentioning

confidence: 99%

Effect of Animal Proteins on the Absorption of Food Iron in Man

Björn-Rasmussen¹,

Hallberg²

1979

Ann Nutr Metab

123

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The way in which meat and fish act to promote the absorption of nonheme iron in food is not known. The present paper is a report of the results of a series of studies aimed at obtaining some insight into the mechanism of action of meat and other animal proteins on the absorption of food iron. Beef, fish, chicken and calf thymus all increased the iron absorption to about the same extent. Neither egg albumin, cysteine or a water extract of beef did, however, affect the absorption of food iron. Beef increased the absorption of a solution of inorganic iron given without food only when the iron salt was trivalent or when sodium phytate was added to the solution. It was concluded that meat acts by counteracting luminal factors that inhibit iron absorption. The most probable mechanism for this action is formation of a luminal carrier which transports the iron to the mucosal cell membrane.

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“…The absorption of isotopically labeled ferric iron salts or nonheme food iron increased in achlorhydric patients when test meals were premixed with acid or with gastric juice from normal individuals (73,81,82). The stimulating effect of normal gastric juice was due mainly to hydrochloric acid, but to a lesser extent neutralized normal gastric juice also increased isotopic iron absorption by achlorhydric patients (82).…”

Section: Effect Of Achlorhydria On Solubility and Absorption Of Isotomentioning

confidence: 96%

Is achlorhydria a cause of iron deficiency anemia?

Betesh

Ana

Cole

et al. 2015

The American Journal of Clinical Nutrition

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We re-evaluated the old hypothesis that gastritis-induced achlorhydria is a cause of iron deficiency anemia (IDA) in humans. First, we analyzed the currently available research on the association between achlorhydria and IDA. When gastric acid secretion was measured after maximal stimulation, the frequency of achlorhydria (or severe hypochlorhydria) was 44% in patients with idiopathic IDA and 1.8% in healthy controls. In some patients with pernicious anemia, presumed achlorhydria preceded the development of IDA in time. However, we found no credible evidence that IDA caused gastritis or that IDA preceded the development of achlorhydria. Thus, correlational results favor achlorhydria as the causal factor in the association between achlorhydria and IDA. Second, we sought to determine whether gastritis and achlorhydria cause negative iron balance. When biosynthetic methods were used to isotopically label iron in food, achlorhydric patients were found to have severe malabsorption of nonheme iron, which persisted after the development of IDA. In 1 study, achlorhydria reduced the normal increase in heme-iron absorption from hemoglobin in response to iron deficiency. After an injection of isotopic iron into normal men, the physiologic loss of iron from the body was found to be 1 mg/d. Patients with chronic gastritis had excess fecal loss of isotopically tagged plasma iron. Calculations based on these results indicate that the absorption of iron from a typical Western diet by achlorhydric patients would be less than physiologic iron losses, creating a negative iron balance that could not be overcome by the adaptive increase in duodenal iron absorptive capacity that occurs in response to iron deficiency. The combination of results from these correlational and pathophysiologic studies supports the hypothesis that gastritis-induced achlorhydria can be an independent cause of IDA.

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Effect of gastric juice on iron absorption in patients with gastric atrophy.

Cited by 25 publications

References 13 publications

Food Iron Absorption Measured by an Extrinsic Tag

Food Iron Absorption Measured by an Extrinsic Tag

Effect of Animal Proteins on the Absorption of Food Iron in Man

Is achlorhydria a cause of iron deficiency anemia?

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