Efficiency of Converting Food Iron into Hemoglobin by the Anemic Rat

Aw, Mahoney; Cc, VanOrden; HendricksDG,

doi:10.1159/000175540

Cited by 70 publications

(56 citation statements)

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“…Such assays are subject to variations in amounts of iron consumed as affected by dietary iron content and/or diet acceptability (9). Differences in dietary iron content, iron quality and acceptability result in different growth responses (1 -4 , 9).…”

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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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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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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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“…When the animals were given a single-labelled meal absorption was greater, as was found with the potato study, and the wheat: FeSO, value was 0.77. Mahoney et al (1974) showed that the efficiency of converting wheat Fe into haem-Fe in young, anaemic rats was two-thirds that of ferrous ascorbate. These results using rats compare well with results from normal human subjects in which Fe absorption from intrinsically-labelled wheat was two-thirds that from ferrous ascorbate (Hussain et al 1965).…”

Section: Discussionmentioning

confidence: 99%

Studies on the availability of iron in potatoes

Fairweather‐Tait

1983

Br J Nutr

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1. Iron availability in potatoes and ferrous sulphate was measured in rats in a 10 d balance study and from a single meal using 59Fe and 55Fe as extrinsic labels.2. Dried potato samples were incubated in gastric juice in vitro and the amount solubilized was compared with other foods. The relationship between ascorbic acid content of dried potato and Fe solubilization was examined in vitro.3. In the balance study, the rats absorbed (mean with SE) 15.2 (2.7)% Fe from the diet containing 660 g dried potato/kg and 32.1 (2.8)% Fe from the semi-synthetic diet containing FeSO,. Absorption was higher from the extrinsically-labelled single meal: 49.6 (1.1)% Fe from 5gFe-labelled potato and 62.4 (1.2)% Fe from 5DFeS0,.4. The in vitro experiments showed a much greater solubilization of Fe from potato than from the other foods examined. There was a correlation between Fe solubilization and ascorbic acid content of potatoes (rs 0.76,5. It appears that potatoes contain Fe of moderate availability, possibly higher than most vegetables. They also provide ascorbic acid which may enhance Fe absorption from a meal if present in sufficient quantities. Thus potatoes may make a useful contribution towards the Fe nutriture of the UK population.The amount of iron contributed by potatoes (Solanurn tuberosum) to the average UK daily diet is 6.2% (Ministry of Agriculture, Fisheries and Food, 1980) which is more than any other single vegetable. Main-crop potatoes contain approximately 3 mg Fe/kg and new potatoes 4 mg Fe/kg (Paul & Southgate, 1978) which is lower than most green vegetables, e.g. Savoy cabbage (var., Brussica oleracea) 7 mg Fe/kg and Brussels sprouts (var., Brassica oleracea) 5 mg Fe/kg. However, potatoes are consumed daily and usually in larger quantities than other vegetables. Indeed, people from low-income groups, particularly families with several children consume greater amounts of potato than the national average. Thus potatoes make a small but measurable contribution towards Fe intake and, after liver, bread and canned beans, they are considered good nutritional value for money, contributing 0.3 mg Fe/penny (Ministry of Agriculture, Fisheries and Food, 1980).Since only approximately 10% of total dietary Fe is absorbed, absolute values for Fe intake are meaningless unless accompanied by some indication of availability. The limited number of reports in the literature suggest that the availability of Fe in vegetables is low. For example, Layrisse et al. (1969) found that Fe absorption from spinach (Spinacea oleracea) by human subjects was 1.7%, from black beans (Phuseolus vulgaris) 3.2% and from lettuce (Lactuca sativa) plus tomato juice 5.8%. In comparison, Fe from meat and fish was better absorbed with meat values ranging from 16 to 20%. In order to standardize the results and make them comparable with other studies, ferrous ascorbate absorption was also measured in each individual. The food Fe: ferrous ascorbate values were 0.1 1 for spinach, 0.17 for black beans, 0-3 1 for lettuce, 0-4 for fish and 1.3 1 for veal. T...

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“…Hb-Fe pool (mg) = [body weight (g) x Hb (g L -1 ) x 6.7 x 0.335] /10,000 (1) Hb regeneration efficiency and relative biological value were estimated according to Mahoney et al (1974) (Equations 2 and 3):…”

Section: Methodsmentioning

confidence: 99%