Biological estimation of available iron using chicks or rats

Ek, Amine; Neff, Ryan; Dm, Hegsted

doi:10.1021/jf60180a051

Cited by 62 publications

(29 citation statements)

References 12 publications

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“…This value is very close Iron intake, mg/day to the relative biological value reported by Fritz et al (8) and is also very close to the values relative to ferrous sulfate reported by others (3,6). Thus, the expression of the bioavailability of food iron as the efficiency of its conversion into hemoglobin is logical and provides data consistent with more complex procedures.…”

Section: Resultssupporting

confidence: 89%

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Effect of Dietary Iron Level on Efficiency of Converting Food Iron into Hemoglobin by the Anemic Rat

Mahoney

Hendricks²

1976

Ann Nutr Metab

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The effects of varying the dietary levels of ferrous sulfate or ferric orthophosphate on the efficiency of the conversion of dietary iron into hemoglobin iron, was evaluated with the anemic rat. Weanling male rats were made anemic by feeding a semipurified diet containing 8.4 mg iron/kg, and by bleeding. They were divided into nine groups so that hemoglobin levels and body weights were similar. The rats were fed the basal diet or the basal diet plus 12, 24, 36 and 48 mg iron/kg diet provided as ferrous sulfate or ferric orthophosphate. The rats were fed 10 g daily of the respective diets for 10 consecutive days. The efficiency of the conversion of dietary iron into hemoglobin iron was not significantly affected by dietary level of either iron salt. It was determined that ferric orthophosphate was 51 % as efficient as ferrous sulfate for hemoglobin regeneration in the anemic rat.

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Section: Resultssupporting

confidence: 89%

“…Most assays of iron bioavailability utilize changes in hemoglobin concentra tion as tire criterion for assessing the quality of the iron source (3,5,8). Such assays are subject to variations in amounts of iron consumed as affected by dietary iron content and/or diet acceptability (9).…”

mentioning

confidence: 99%

Effect of Dietary Iron Level on Efficiency of Converting Food Iron into Hemoglobin by the Anemic Rat

Mahoney

Hendricks²

1976

Ann Nutr Metab

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“…Typically, this variability is dealt with by expressing the hematinic responses of the unknowns relative to ferrous sulfate (Shah et al, 1979;Coccodrilli et al, 1976;Amine et al, 1972). …”

Section: Nutri Ti Onal Bi Oavai Labi LI Ty Of I Ronmentioning

confidence: 99%

Efficiency of Hemoglobin Regeneration as a Method of Assessing Iron Bioavailability in Food Products

1982

ACS Symposium Series

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The bioavailability of iron from any source (e.g., iron supplement, food or meal composite) is considered to be that portion of the total iron which is metabolizable. Philosophically, this concept is important because the amount of iron utilized by avian and mammalian species is directly associated with iron need. When assaying iron bioavailability, it is therefore necessary to use an organism whose need will exceed the amount provided. In animal assays of iron bioavailability, iron need is assured by a growth phase and/or creation of iron deficiency through feeding an iron deficient diet and phlebotomy. Because healthy subjects are usually used in human assays of iron bioavailability (Cook et al., 1981; Cook and Monson, 1976; Radhakrishman and Sivaprasad, 1980), it is inappropriate to compare the data obtained from animal and human assays. In fact it is questionable if assays of iron bioavailability yield good information on the quantities of metabolizable iron available when healthy human subjects are used.The Committee on Dietary Allowances, Food and Nutrition Board, National Academy of Sciences (RDA, 1980) has estimated the amount of metabolizable iron (as absorbable iron) from meals consumed by human beings as ranging from 3 to 23 percent depending on the nature of the meal. For adult women of childbearing age, the committee has assumed that 1.5mg iron is lost daily and that 18mg should be consumed to meet this need. They have therefore assumed that approximately 8.3 percent of the dietary iron will be metabolized. For adult men and women over the age of 51 years, they estimate that 1.0mg iron will be lost daily and recommend that 10mg should be consumed to meet this need to offset only approximately 10 percent of the dietary iron being metabolized by these people. It should be noted, however, that what is metabolized from a food under such conditions does not necessarily reflect what is potentially metabolizable. Indeed, the majority of women of childbearing age consume less than the recommended 18mg iron

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“…Slope-ratio assays for iron bioavailability in foods were developed in the 1970s [10][11][12] and adopted as the AOAC official method in 1984 [3]. Slope-ratio assays, however, require a considerably large number of rats and do not give a value for each individual.…”

Section: Discussionmentioning

confidence: 99%

Comparison of a Modified Hemoglobin Regeneration Efficiency Method with a Slope-Ratio Assay in Measuring Relative Bioavailability of Cocoa Powder Iron Using Rats

Yokoi

Konomi

Otagi

2011

Biol Trace Elem Res

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The slope-ratio assay is being used as a gold standard for determining iron bioavailability in foods. We compared the modified hemoglobin (Hb) regeneration efficiency (HRE) method (Yokoi K, Konomi A, & Otagi M (2009) Br J Nutr 102: 215-220) with the slope-ratio assay for measurement of iron bioavailability. The relative bioavailability of iron in cocoa powder was measured by both methods using ferric citrate as a control (i.e., 1.00). In the slope-ratio assay, thirty-two 4-week-old male F/344 N rats were depleted in iron stores for 28 days, and then eight groups of four rats each were repleted for 25 days using graded levels of dietary ferric citrate or the cocoa powder. The slope for the cocoa powder 1.720 g Hb/L/(mg Fe/kg) was 0.99 that of ferric citrate 1.727 g Hb/L/(mg Fe/kg). On the other hand, the HRE value of the cocoa powder was 0.96 that of ferric citrate, based on the previous report. The relative iron bioavailabilities measured by both methods agreed, indicating that the modified HRE method is compatible with the slope-ratio assay in measuring the bioavailability of iron in foods.

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Biological estimation of available iron using chicks or rats

Cited by 62 publications

References 12 publications

Effect of Dietary Iron Level on Efficiency of Converting Food Iron into Hemoglobin by the Anemic Rat

Effect of Dietary Iron Level on Efficiency of Converting Food Iron into Hemoglobin by the Anemic Rat

Efficiency of Hemoglobin Regeneration as a Method of Assessing Iron Bioavailability in Food Products

Comparison of a Modified Hemoglobin Regeneration Efficiency Method with a Slope-Ratio Assay in Measuring Relative Bioavailability of Cocoa Powder Iron Using Rats

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