Food iron absorption in human subjects. III. Comparison of the effect of animal proteins on nonheme iron absorption

Abstract

The ability of various animal proteins to enhance the absorption of dietary nonheme iron was evaluated by performing multiple radioiron absorption measurements in 70 volunteer subjects. Protein equivalent substitutions of nine animal foods were made in two basic test meals. The first was a standard meal of high iron availability (mean absorption, 8.3%) containing beef muscle as the animal protein. The second was a semisynthetic meal of low iron availability (mean absorption, 1.4%) containing ovalbumin as the protein source. Two categories of animal protein were defined. Substitution of beef, lamb, pork, liver, fish, and chicken for the egg ovalbumin in the sannisynthetic meal resulted in a significant, 2-fold to 4-fold increase in iron absorption whereas no increase was observed with milk, cheese, or egg. Reciprocal findings were obtained when these foods were substituted for the beef contained in the standard meal. All sources of animal proteins are not equivalent in their effect on nonheme iron absorption.

New Zealand green-lipped mussels (Perna canaliculus) enhance non-haem iron absorptionin vitro

“…The present study indicates that beef enhances Fe uptake 2 -3-fold, a magnitude similar to that reported in human subjects (1) and cell-culture studies (20) .…”

“…Beef and GLM digestates both significantly enhanced Fe absorption compared with egg albumin. In conclusion, GLM digestate significantly enhances non-haem Fe uptake in Caco-2 cells with a similar magnitude to that of beef.Key words: Iron absorption: Mussels: Caco-2: Meat factor Red meat, pork, poultry and fish all significantly enhance Fe absorption when consumed as part of a vegetable-based meal in human subjects (1) . Further investigation into the bioactive components of meat, poultry and fish factor suggests that cysteine-rich myofibrils (2) , glycosaminoglycans (3) and L-a-glycerophosphocholine (4) could be responsible for this enhancing effect, either individually or in combination (5) .…”

“…Further investigation into the bioactive components of meat, poultry and fish factor suggests that cysteine-rich myofibrils (2) , glycosaminoglycans (3) and L-a-glycerophosphocholine (4) could be responsible for this enhancing effect, either individually or in combination (5) . Other dietary factors including PUFA (6) and non-digestible soluble carbohydrates including inulin and fructooligosaccharides (7) may also increase non-haem Fe absorption; however, the magnitude of enhancement and the mechanism remains elusive.Of all meat sources, beef has been repeatedly reported to promote Fe absorption to the highest degree in human subjects (1,4,8) . However, addition of SFA to the diet via increased meat consumption or the replacement of dietary PUFA with SFA is strongly associated with negative cardiovascular outcomes, while the reverse is cardio-protective (9) .…”

Effect of germination of finger millet on nutritional value of foods and effect of food supplement on nutrition and anaemia status in Tanzania children

“…However, enhancers as well as inhibitors of absorption influence to a larger extent the non-haem iron whose absorption is between 2 and 20% (Hallberg, 1981). Dependence on plant based foods for iron nutrition may thus result into a high prevalence of iron deficiency, particularly in populations that are at risk like children and pregnant women who have higher needs (Cook et al, 1976;Yip 1988). There is therefore a need in understanding how dietary factors, including iron availability and intake, influence iron status.…”

Estimated Iron and Zinc Bioavailability in Soybean-Maize-Sorghum Ready to Use Foods: Effect of Soy Protein Concentrate and Added Phytase

“…There is evidence that many forms of iron do not enter the iron common pool and remain unavailable for absorption. Secondly, soy protein [28] and milk proteins [29,30] have been associated with lower iron bioavailability even in the absence of phytic acid, but from these results, it appears that soy protein in SPC played a more significant role than milk proteins in DSMP to and further reduced iron bioavailability in SPC recipe. For adequate bioavailability of iron, the PA/Fe molar ratio should be <1 [30].…”