Techniques, Interpretations, and Usefulness of the Data: Assaying the Availability of Iron1

The slope-ratio assay is being used as a gold standard for determining iron bioavailability in foods. We compared the modified hemoglobin (Hb) regeneration efficiency (HRE) method (Yokoi K, Konomi A, & Otagi M (2009) Br J Nutr 102: 215-220) with the slope-ratio assay for measurement of iron bioavailability. The relative bioavailability of iron in cocoa powder was measured by both methods using ferric citrate as a control (i.e., 1.00). In the slope-ratio assay, thirty-two 4-week-old male F/344 N rats were depleted in iron stores for 28 days, and then eight groups of four rats each were repleted for 25 days using graded levels of dietary ferric citrate or the cocoa powder. The slope for the cocoa powder 1.720 g Hb/L/(mg Fe/kg) was 0.99 that of ferric citrate 1.727 g Hb/L/(mg Fe/kg). On the other hand, the HRE value of the cocoa powder was 0.96 that of ferric citrate, based on the previous report. The relative iron bioavailabilities measured by both methods agreed, indicating that the modified HRE method is compatible with the slope-ratio assay in measuring the bioavailability of iron in foods.

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Role of Animal Products in Trace Element Nutriture

Oberleas¹

1982

Animal Products in Human Nutrition

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Techniques, Interpretations, and Usefulness of the Data: Assaying the Availability of Iron1

Cited by 13 publications

References 29 publications

Absorption of Nonheme Iron

Absorption of Nonheme Iron

Comparison of a Modified Hemoglobin Regeneration Efficiency Method with a Slope-Ratio Assay in Measuring Relative Bioavailability of Cocoa Powder Iron Using Rats

Role of Animal Products in Trace Element Nutriture

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