Histamine-Fast Achlorhydria and Iron Absorption

Goldberg, Avishay; Lochhead, Ann C.; Dagg, J. H.

doi:10.1016/s0140-6736(63)90541-5

Cited by 16 publications

(19 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…When extrinsic tag was given after the test meal prepared in the normal manner (study 13), the E: I ratio was 1.28. With earlier addition of the extrinsic tag and complete homogenization of the meal (study 14), the ratio was pose (26)(27)(28)(29)(30)(31)(32)(33), any implication that the results provide a valid measure of iron absorption from the meal has been carefully avoided. Schulz and Smith (4) compared the absorption of intrinsic and extrinsic iron, reporting a mean absorption of 9.1% in 10 children given milk labeled in vivo as compared with the mean of 10.6% in 10 children given a test dose of milk to which radioiron had been added.…”

Section: Resultsmentioning

confidence: 99%

Food Iron Absorption Measured by an Extrinsic Tag

Cook¹,

Layrisse²,

et al. 1972

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

Food Iron Absorption Measured by an Extrinsic Tag

Cook¹,

Layrisse²,

et al. 1972

View full text Add to dashboard Cite

“…It is well known that patients with achlorhydria have a diminished absorp tion of dietary iron (6,12). It is also clear that beef stimulates gastric acid secretion (20).…”

Section: Discussionmentioning

confidence: 99%

Effect of Animal Proteins on the Absorption of Food Iron in Man

Björn-Rasmussen¹,

Hallberg²

1979

Ann Nutr Metab

123

View full text Add to dashboard Cite

The way in which meat and fish act to promote the absorption of nonheme iron in food is not known. The present paper is a report of the results of a series of studies aimed at obtaining some insight into the mechanism of action of meat and other animal proteins on the absorption of food iron. Beef, fish, chicken and calf thymus all increased the iron absorption to about the same extent. Neither egg albumin, cysteine or a water extract of beef did, however, affect the absorption of food iron. Beef increased the absorption of a solution of inorganic iron given without food only when the iron salt was trivalent or when sodium phytate was added to the solution. It was concluded that meat acts by counteracting luminal factors that inhibit iron absorption. The most probable mechanism for this action is formation of a luminal carrier which transports the iron to the mucosal cell membrane.

show abstract

“…

Iron absorption from small intestine is a very important physio logical process the exact regulation of which has not been elucidated reliably hitherto [8,10,17,18], In addition to the absorption proper by the mucosal cell and the dietary iron content also intraluminal processes play a part and may potentiate absorption [2,5,6,7,12,14,15,23] or inhibit it [1,3,4,9,12],In the present paper we wish to demonstrate that in addition to the iron content also its composition is important. Using the method of iron absorption curves we provide evidence of a significant rise of iron absorption from the digestive system of healthy subjects when fructose is administered concomitantly.

Material and Methods

The experiment was made in seven healthy subjects (three men and four women) aged 43.7±6.2 in a satisfactory nutritional status [weight index (24) 103.2J;5.12] with a normal haemogram (4,152,000^423,000 erythrocytes.

…”

mentioning

confidence: 99%