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

Mahoney, Arthur W.; Hendricks, Deloy G.

doi:10.1159/000175703

Cited by 14 publications

(7 citation statements)

References 4 publications

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“…The assay of iron bioavailability based upon the efficiency of converting food iron into hemoglobin iron enabled the detection of oxidation effects of meat iron bioavailability in this study (Tables 7, 8 and 9). When a low~iron basal diet is supplemented with iron (groups 1, 2, 3, and 6), the gain in hemoglobin concentration and the gain in hemoglobin increased as expected (Mahoney and Hendricks, 1976).…”

Section: Discussionsupporting

confidence: 64%

“…Furthermore, various iron salts have different relative biological values. Mahoney and Hendricks (1976) found that ferric orthophosphate was 51 % as efficient as ferrous sulfate for hemoglobin regeneration in the anemic rat. Also, ferric chloride, ferric orthophosphate, reduced iron, and sodium iron pyrophosphate are ranked in order from most efficient to least efficient in effectiveness of iron retention and hemoglobin regeneration in the anemic rat (Wadell, 1974).…”

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confidence: 96%

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Effect of Atmospheric Oxidation on Bioavailability of Meat Iron and Liver Weights in Rats

Cardon

Anthony

Hendricks

et al. 1980

The Journal of Nutrition

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Iron bioavailability of diets containing oxidized turkey and oxidized beef meat was investigated in two experiments. Lyophilized, uncooked turkey meat and beef meat were allowed to oxidize at room temperature. In experiment 1, rats were made anemic and fed diets containing uncooked lyophilized turkey meat which had been exposed to air for 0, 48, 96, 144, 216 or 264 hours. In experiment 2, anemic rats were fed diets composed of basal, basal + iron, basal + iron + formaldehyde, 100% fresh beef, 75% fresh-25% oxidized beef, 50% fresh-50% oxidized beef, 25% fresh-75% oxidized beef, 100% oxidized beef and 100% fresh beef + formaldehyde. The diets were prepared so that meat was the only source of iron. Hemoglobin regeneration served as the basis for measuring iron utilization. The length of oxidation time of the turkey meat did not significantly affect the growth of the rats or the bioavailability of the meat iron. Rats fed severely oxidized beef diets had decreased body weight, enlarged livers and depressed hematinic responses. Formaldehyde did not significantly affect iron utilization in rats fed basal diets, but depressed liver iron storage in rats fed fresh beef.

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Section: Discussionsupporting

confidence: 64%

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confidence: 96%

Effect of Atmospheric Oxidation on Bioavailability of Meat Iron and Liver Weights in Rats

Cardon

Anthony

Hendricks

et al. 1980

The Journal of Nutrition

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“…It seems that in mildly-anaemic rats Fe stores start to accumulate early during treatment. Similar findings have been reported by Mahoney & Hendricks (1976) in anaemic rats. Their repletion diets at concentrations of 60-70 mg Fe/kg caused noticeable contribution to the liver before haemoglobin levels reached normal values.…”

Section: Discussionsupporting

confidence: 92%

Influence of iron supplementation frequency on absorption efficiency and mucosal ferritin in anaemic rats

Benito

House²,

Miller

1997

Br J Nutr

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It is believed that frequent Fe doses decrease the efficiency of absorption as a consequence of the loading of intestinal mucosal cells with Fe from the previous supplemental dose. We examined this premise in thirty anaemic Sprague-Dawley rats given Fe supplements as FeSO4in 1 g preparations of a 50:50 (w/w mixture of low-Fe diet and sucrose under one of the following regimens: one 3 mg Fe dose daily for 3d, four 0.75mg doses daily at 6h intervals for 3d, and one 9mg dose on day 1 followed by two placebo (low-Fe diet) doses on days 2 and 3. All groups were fed on two low-Fe meals daily (8.3 mg Fe/kg diet). After an overnight fast rats were dosed with 1 ml of an59Fe-labelled ferric nitrilotriacetic acid solution (37 kBq59Fe, 50 μg Fe) orally and killed 10 h later. Absorption of59Fe was measured as the percentage of the59Fe retained by the carcass without the gastrointestinal tract 10 h after dosing relative to the initial59Fe dose. Haemoglobin-Fe gain, liver non-haem-Fe, and mucosal duodenal ferritin were determined after the 3 d supplementation period. Absorption of the test dose in rats supplemented once 3 d before assessment of Fe absorption was 2.6-fold greater than those supplemented with daily single doses and 1.9-fold greater than those supplemented with daily multiple doses. Our data indicate that both mucosal ferritin and liver Fe levels account for the higher absorption efficiency found in rats supplemented once to simulate intermittent regimens.

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“…Differences in body-weight gain and Fe intake do not affect HRE (Mahoney et af. 1974;Mahoney & Hendricks, 1976) if metabolizable Fe intake does not exceed Fe need.…”

Section: Body-weight Of Ratsmentioning

confidence: 99%

Bioavailability of total iron from meat, spinach (Spinacea oleracea L.) and meat–spinach mixtures by anaemic and non-anaemic rats

Zhang¹,

Hendricks²,

Mahoney³

1989

Br J Nutr

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1. Bioavailability of Fe from beef, spinach (Spinacea oleraceaL.) and their mixtures was studied using anaemic and non-anaemic rats by haemoglobin regeneration efficiency (HRE) and apparent Fe absorption in two trials.2. The initial haemoglobin levels of severely anaemic, mildly anaemic and non-anaemic rats were 63, 88 and 113 g/l, respectively. The Fe level in diets was about 30 mg/kg. All other nutrients equalled or exceeded the requirement of the growing rat.3. The spinach Fe was well utilized by the rats with average HRE of 0.41, 0.53 and 0.36, and apparent Fe absorptions averaging 0.48, 0.59 and 0.37 for the severely anaemic, mildly anaemic and non-anaemic animals respectively.4. Beef Fe was efficiently used by rats as reported by others. Average HRE were 0.42, 0.51 and 0.44, and average apparent Fe absorptions were 0.44, 0.47 and 0.46 for the severely anaemic, mildly anaemic and non-anaemic rats respectively.5. When the percentage of meat Fe was increased from 0 to 25, 50, 75 or 100 of the dietary Fe, HRE and apparent Fe absorption were not increased significantly. A meat enhancement effect on total Fe absorption, reported by others for non-haem-Fe, did not occur in the present experiment.6. Negative correlation coefficients between initial haemoglobin and HRE (r-0.79), and initial haemoglobin and apparent Fe absorption (r-0.73) were seen with the rats fed on dietary Fe from FeSO47H2O. This was not seen with the rats fed on dietary Fe from beef or spinach.7. The Fe absorption pattern for the different Fe sources is evidence for a third Fe pool, a pool made up of highly soluble inorganic Fe salt, in addition to haem-Fe and non-haem-Fe complex pools. FeSO47H2O is not in the same gastrointestinal pool as non-haem-Fe complex such as spinach Fe. A suggested mechanism of absorption is discussed.

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

Cited by 14 publications

References 4 publications

Effect of Atmospheric Oxidation on Bioavailability of Meat Iron and Liver Weights in Rats

Effect of Atmospheric Oxidation on Bioavailability of Meat Iron and Liver Weights in Rats

Influence of iron supplementation frequency on absorption efficiency and mucosal ferritin in anaemic rats

Bioavailability of total iron from meat, spinach (Spinacea oleracea L.) and meat–spinach mixtures by anaemic and non-anaemic rats

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