Heme and Nonheme Iron Content of Animal Products Commonly Consumed in Thailand

Kongkachuichai, Ratchanee; Napatthalung, P.; Charoensiri, Rin

doi:10.1006/jfca.2002.1080

Cited by 104 publications

(71 citation statements)

References 16 publications

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“…The variation of heme iron showed similar values to Kongkachuichai;Napatthalung;Charoensiri (2002), who found 23 mcg.g -1 of heme iron for fried liver, the total amount of iron in beef, and found, on average, 11 mcg.g -1 of heme iron. The concentration of non-heme iron for the liver was lower than that found by Kongkachuichai, Napatthalung and Charoensiri (2002), who found 103 mcg.g -1 for liver. Kongkachuichai, Napatthalung and Charoensiri (2002) found the average of 13 mcg.g -1 for the meat samples.…”

Section: Resultssupporting

confidence: 82%

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Comparison between the availability of iron in the presence of vitamin a and β-carotene in foods and medications

Martini¹,

Canniatti‐Brazaca²

2011

Ciênc. Tecnol. Aliment.

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Section: Resultssupporting

confidence: 82%

“…The concentration of non-heme iron for the liver was lower than that found by Kongkachuichai, Napatthalung and Charoensiri (2002), who found 103 mcg.g -1 for liver. Kongkachuichai, Napatthalung and Charoensiri (2002) found the average of 13 mcg.g -1 for the meat samples. The difference was by different temperatures and types of process.…”

Section: Resultscontrasting

confidence: 75%

Comparison between the availability of iron in the presence of vitamin a and β-carotene in foods and medications

Martini¹,

Canniatti‐Brazaca²

2011

Ciênc. Tecnol. Aliment.

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“…Valores inferiores no teor de ferro heme foram encontrados por KONGKACHUICHAI et al 7 , 0,3 e 0,1 mg.100 g -1 para…”

Section: Ferro Não-hemeunclassified

“…Para KONGKACHUICHAI et al 7 , foram relatados teores de 0,6 e 0,3 mg.100 g -1 de ferro não-heme para os cortes de frango mais consumidos na Tailândia. Esses valores encontram-se abaixo dos encontrados na presente pesquisa.…”

Section: Ferro Não-hemeunclassified

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Alterações provocadas pela irradiação e armazenamento nos teores de ferro heme em carne de frango

Souza

Arthur

Canniatti‐Brazaca

2007

Ciênc. Tecnol. Aliment.

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ResumoEstudos sobre o efeito da irradiação e do armazenamento em carnes de frango foram realizados para se conhecer melhor sua influência nos teores de ferro heme, não-heme, cor e pigmentos totais. Foram estudados coxa e filé de peito de frango. Estes foram irradiados a 0, 1 e 2 kGy e armazenados por 14 dias a 4 °C em câmara refrigerada. A determinação do conteúdo de heme e não-heme de carnes foi realizada através do método colorimétrico, empregando-se o reagente Ferrozine. Os valores de ferro heme foram influenciados tanto pela irradiação quanto pelo armazenamento, diminuindo seus teores com o passar do tempo. O ferro não-heme também foi influenciado tanto pelas doses empregadas quanto pelo tempo de estocagem, porém aumentou seus valores com o passar do tempo, devido à conversão do heme em não-heme. A cor não se mostrou influenciada pelas doses estudadas, somente pela estocagem, e os pigmentos totais foram afetados tanto pela irradiação quanto pelo tempo, diminuindo seus valores com o aumento do tempo de armazenamento. A irradiação se mostrou um bom método para conservação do ferro, visto que aumentou os teores de acordo com o aumento das doses. Palavras-chave: irradiação; ferro heme; frango; armazenamento; pigmentos. AbstractStudies of irradiation and storage effects in chicken were carried out to discover the influence in iron heme, non-heme amount, color and total pigments. Chicken thighs and chicken breast were studied. These were irradiated to 0, 1 and 2 kGy stored by 14 days to 4 °C in refrigerator. Determining the heme content and non-heme of meat was done using the colorimeter method and the Ferrozine reagent. The values of iron heme were influenced both by the irradiation and the storage, reducing the amount throughout the course of time. The iron non-heme was also influenced by the doses and the storage time, however the values increased throughout the course of time, because of the conversion of iron heme in non-heme. The color did not show that it was influenced by the studied doses, except for the storage, and the total number of pigments was affected by the irradiation and the time, reducing the values with the increase of storage. Irradiation was shown to be a good method to conserve iron. Keywords: irradiation; iron heme; chicken; storage; pigments.Alterações provocadas pela irradiação e armazenamento nos teores de ferro heme em carne de frango Alteration by irradiation and storage at amount of heme iron in poultry meatAdriana Régia Marques de SOUZA 1 , Valter ARTHUR 1 , Solange Guidolin CANNIATTI-BRAZACA 2 * IntroduçãoA deficiência de ferro é uma das desordens mais comuns que acontece quando a quantidade de ferro ingerida é insuficiente para as necessidades nutricionais do indivíduo. Estima-se que 2,5 bilhões de pessoas em países em desenvolvimento sofrem de algum tipo de deficiência de ferro, e mais da metade delas têm anemia. Evidências mostram que a anemia por deficiência de ferro está ligada à quantia de ferro potencialmente disponível nos alimentos e também à forma de ferro e composição da...

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Patients, family caregivers, and patient navigators

Palos

Hare

2011

Cancer

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Even though recent studies suggest that a high intake of heme iron is associated with several types of cancer, epidemiological studies in relation to gastric cancer (GC) are lacking. Our previous results show a positive association between red and processed meat and non cardia gastric cancer, especially in Helicobacter pylori infected subjects. The aim of the study is to investigate the association between heme iron intake and GC risk in the European prospective investigation into cancer and nutrition (EURGAST‐EPIC). Dietary intake was assessed by validated center‐specific questionnaires. Heme iron was calculated as a type‐specific percentage of the total iron content in meat intake, derived from the literature. Antibodies of H. pylori infection and vitamin C levels were measured in a sub‐sample of cases and matched controls included in a nested case‐control study within the cohort. The study included 481,419 individuals and 444 incident cases of GC that occurred during an average of 8.7 years of followup. We observed a statistically significant association between heme iron intake and GC risk (HR 1.13 95% CI: 1.01–1.26 for a doubling of intake) adjusted by sex, age, BMI, education level, tobacco smoking and energy intake. The positive association between heme iron and the risk of GC was statistically significant in subjects with plasma vitamin C <39 mmol/l only (log2 HR 1.54 95% CI (1.01–2.35). We found a positive association between heme iron intake and gastric cancer risk.

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Heme and Nonheme Iron Content of Animal Products Commonly Consumed in Thailand

Cited by 104 publications

References 16 publications

Comparison between the availability of iron in the presence of vitamin a and β-carotene in foods and medications

Comparison between the availability of iron in the presence of vitamin a and β-carotene in foods and medications

Alterações provocadas pela irradiação e armazenamento nos teores de ferro heme em carne de frango

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