Influence of Fish on the Bioavailability of Plant Iron in the Anemic Rat

Chao, Lucia S.; Gordon, Dennis T.

doi:10.1093/jn/113.8.1643

Cited by 16 publications

(10 citation statements)

References 99 publications

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“…Water-soluble oxalic acid in spinach, included in a small quantity (3), might have no interference with calcium absorption. From the present study's results about rats' calcium absorption from spinach, it was thought that the absorption of calcium in spinach by rats was equal (11,13) to or lower (12,14,40) than the iron absorption rate from spinach as reported by other investigators. In the present study, calcium absorption from raw powdered spinach and boiled-powdered spinach by calcium-deficient rats was about 36 and 27%, respectively.…”

Section: Discussionsupporting

confidence: 60%

“…However, there are different reports that show spinach in the diet depressed calcium absorption (5-7), and did not adversely affect calcium balance (8)(9)(10). Also, bioavailability of iron in spinach was lower than that in cereal (11)(12)(13). But Gordon and Chao reported that dietary oxalic acid and phytic acid increased the relative biological value of iron (FeSO4=100%) (14).…”

mentioning

confidence: 97%

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The bioavailability of calcium in spinach and calcium-oxalate to calcium-deficient rats.

Kikunaga

Arimori

Takahashi

1988

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryWe estimated the utilization of calcium in spinach and calcium-oxalate to calcium-deficient rats, and the effect of oxalic acid on absorption of dietary calcium by using calcium-deficient rats. The body weight gain of the calcium-deficient rats for 8 days receiving a calcium deficient diet supplemented with raw-powdered spinach (R-sp), boiled powdered spinach (B-sp), or calcium-oxalate (Ca-ox), and a control diet supplemented with oxalic acid (OX-C) were 4.8, 2.8, 4.9, and 5.1g, respectively. The calcium content in the liver and kidney of the rats receiving R-sp, B-sp, Ca-ox, and OX-C diets significantly increased as compared with the calcium-deficient rats. Significant differences in the liver calcium levels were not observed among the rats receiving various additional diets, though the content in the kidneys of the rats receiving R -sp, B-sp, Ca-ox, and OX-C diets were 28.0, 21.5, 0.11, and 0.59mg, respectively. An especially large amount of calcium was accumulated in the kidneys of the rats receiving R-sp and B-sp diets. The calcium concentration in the serum of the rats receiving Ca-ox and OX-C diets was higher than the calcium concentration in the serum of the R-sp, B-sp, and calcium-deficient rats. The calcium content in the left tibiae of the rats receiving Ca-ox and OX-C diets was higher than that of the rats receiving R-sp and B-sp diets. The breaking force of the right tibiae of the rats was highest in the OX-C group, and higher in the R-sp and Ca-ox groups than the breaking force of the right tibiae of the rats fed on B-sp diet. The alkaline phosphatase activity in the small intestines of the rats rose in the order of the R-sp, B-sp, and Ca-ox groups, although significant differences of the activity were not observed between the Ca-ox and the OX-C groups. The calcium retention of the rats receiving the calcium-deficient, R-sp, B -sp, Ca-ox, and OX-C diets was -18.5, 35.2, 25.6, 41.6, and 45.8%, respectively. About 35% of the calcium in the spinach was absorbed by the calcium-deficient rats, and oxalic acid depressed the calcium absorption in the rats.

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Section: Discussionsupporting

confidence: 60%

mentioning

confidence: 97%

The bioavailability of calcium in spinach and calcium-oxalate to calcium-deficient rats.

Kikunaga

Arimori

Takahashi

1988

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…Faustman et al (1992) observed that the initial MetMb formation was significantly correlated with the total iron or nonheme iron. As above mentioned, lower iron absorption with increasing the degree of unsaturation of the fatty acids in diet has been reported (Chao & Gordon, 1983). Again, the higher long-chain n-3 PUFA content in FO diet could explain the lower MetMb proportion in FO meat.…”

Section: Values Of Ph Colour Parameters and Pigment Proportionsmentioning

confidence: 71%

“…The fatty acid profile of the experimental diet could also have affected the meat pigment content and the iron absorption. In this respect, Chao & Gordon (1983) concluded that a diet high in fish oil fatty acid administered as a unique source of fat, can cause metabolic alterations, including iron depletion. Droke et al (2003) observed, in a study in Caco-2 cell line, that iron uptake was dependent on the degree of saturation of the fatty acids, the higher the unsaturation the lower the iron uptake.…”

Section: Values Of Ph Colour Parameters and Pigment Proportionsmentioning

confidence: 99%

Linseed, microalgae or fish oil dietary supplementation affects performance and quality characteristics of light lambs

Fuente-Vazquez

Díaz-Díaz-Chirón²,

Marcos

et al. 2014

Span. j. agric. res.

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The aim of this work was to improve the fatty acid profile of meat from light lamb, frequently reared in Spain and in other Mediterranean countries. A total of 44 light lambs fed different n-3 polyunsaturated fatty acids sources were studied: control (C) (palm oil), extruded linseed (L), extruded linseed mixed with microalgae (LM) and fish oil (FO). The productive performance from 14.7 to 26.2 kg of live weights and meat quality characteristics during refrigerated storage were assessed. Lambs fed FO showed lower feed intake (p <0.001), average daily gain (p <0.001) and higher feed conversion ratio (p <0.001) than lambs from the other treatments. Fish oil meat had the lowest (p <0.01) protein proportion and the highest (p <0.001) C20:5n-3, C22:5n-3 and C22:6n-3 proportions, while L or LM produced the highest (p <0.001) C18:3n-3 deposition. Fish oil meat had higher (p <0.05) L* and lower (p <0.001) a* than meats from the other treatments. After 7 days of storage, FO meat showed the highest TBARS (p <0.001), while C meat showed similar value to 0 days of storage. Additionally, FO underwent higher microbial growth after 7 days of storage as compared to the other treatments. Dietary supplementation with L and LM leads to C18:3n-3 meat enrichment and to a microbial load and colour characteristics similar to those of C, without adverse effect on lamb performance. However the use of FO improves the fatty acid profile of meat, but negatively affects lamb performance and meat quality.

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“…These authors concluded that the consumption of fresh sardine as the only dietary fat source provoked iron depletion. Chao and Gordon [25] reported that the iron absorption decreased significantly when rats were fed wheat bran, spinach and soy protein with fish oil and increased when they were fed by these foods with fish protein. Some studies have demonstrated that animal fats are able to reduce the iron bioavailability when added to vegetable diets [25].…”

Section: Discussionmentioning

confidence: 99%

Comparative Effects of the Addition of Meat from Beef, Chicken, Mullet and Hake to a Bean Seed Ragout on Iron Metabolism and Iron Status in Growing Rats

Hamdaoui¹,

Chabchoub²,

Hédhili

2004

Ann Nutr Metab

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Aims: The objective was to study the comparative effects of the addition of meat from beef, chicken, mullet and hake to a bean seed ragout (BSR) on iron metabolism and iron status in growing rats. Methods: The iron metabolism and the iron status were investigated through the exploration of the total iron in the blood and the reserve of iron stored in the liver, spleen, intestine, heart and tibia. Results: Our findings showed that the iron concentration in total blood significantly increased only in the BSR + beef group by 23% (p < 0.006) as compared to the control group (BSR). However, it significantly decreased in the BSR + chicken group by 19.3% (p < 0.002). The reserve of iron stored in the liver significantly increased in the BSR + beef and the BSR + hake groups by 69.5% (p < 0.003) and 160% (p < 2.5·10^–7) respectively, as compared to the control group. The effect of hake was more pronounced than beef. However, in the BSR + chicken and the BSR + mullet groups, the reserve of iron stored in the liver did not significantly differ from the control group. The reserve of iron stored in the spleen increased significantly in all groups. The increase has reached 370% in the BSR + hake group (p < 1·10^–7). In the intestine, the reserve of iron was significantly enhanced only in the group fed BSR + beef by 120% (p < 0.01). In contrast, this reserve was lower in the rats fed BSR + mullet than in the other groups, a reduction of 64% (p < 1·10^–5) as compared to the control group. In the heart, iron concentration significantly increased between 36.5 and 50%, as compared to the control group. The iron stored in the tibia significantly increased only in the beef and the hake groups by 88% (p < 0.05) and 57.4% (p < 0.02) respectively. Conclusions: Our findings demonstrated that beef, chicken, mullet and hake did not have the same effect on iron metabolism and iron status in growing rats fed BSR diets. The rats fed BSR + beef have a better iron status than those fed BSR + hake, BSR + chicken or BSR + mullet in descending order.

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Influence of Fish on the Bioavailability of Plant Iron in the Anemic Rat

Cited by 16 publications

References 99 publications

The bioavailability of calcium in spinach and calcium-oxalate to calcium-deficient rats.

The bioavailability of calcium in spinach and calcium-oxalate to calcium-deficient rats.

Linseed, microalgae or fish oil dietary supplementation affects performance and quality characteristics of light lambs

Comparative Effects of the Addition of Meat from Beef, Chicken, Mullet and Hake to a Bean Seed Ragout on Iron Metabolism and Iron Status in Growing Rats

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