The Availability of Iron in Various Foods

Ascham, Leah; Speirs, M.; Maddox, Dorothy

doi:10.1093/jn/16.5.425

Cited by 13 publications

(3 citation statements)

References 9 publications

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“…Such iron, it was claimed, was available to the animal and could be estimated by means of the reagent aa'-dipyridyl. While several investigators (Elvehjem et al 1933;Sherman et al 1934a, 6;Smith & Otis, 1937a;Harris et al 1939;Widdowson & McCance, 1944) have claimed that the method gives good agreement with results obtained by means of a bioassay, there is an equally strong body of opinion (Myers, Remp & Bing, 1935;Ascham et al 1938;Hahn & Whipple, 1938;Miller & Louis, 1945) that results obtained by this method show very poor agreement with those obtained by means of a bioassay. As availability denned in this way has little physiological significance, the procedure has accordingly fallen into disrepute.…”

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confidence: 97%

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The availability of iron in certain grass, clover and herb species. I. Perennial ryegrass, cocksfoot and timothy

Thompson

Raven

1959

J. Agric. Sci.

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1. The availability of iron in three species of grass has been investigated using the rat as the experimental animal.2. Two procedures, namely, the increase in blood haemoglobin concentration, and the gain in total gramme of haemoglobin by nutritionally anaemic rats were employed.3. Inorganic iron, as ferric chloride, was shown to be significantly more available than the iron contained in the three grasses.4. The iron in the grass timothy was found to be significantly more available than that in ryegrass or cocksfoot.5. Possible reasons for the differences in iron availability were discussed.

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“…With this in mind it is reasonable to expect that any variation in the chemical form of iron in different feedingstuffs will result in differing availabilities. Ascham, Speirs & Maddox (1938 showed that such differences in availability do occur in a variety of human foodstuffs.…”

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The availability of iron in certain grass, clover and herb species. I. Perennial ryegrass, cocksfoot and timothy

Thompson

Raven

1959

J. Agric. Sci.

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“…The iron in food exists in a number of different chemical forms, each of which may be absorbed by a different process. Some food iron is present in the ionized form (Ascham, Speirs, and Maddox, 1938;Bergeim and Kirsch, 1949), but there will also be varying amounts of tightly-complexed iron, such as haemoglobin, Bothwell et al (1958), Callender (1964) Iron overload + Bothwell et al (1958), Pirzio-Biroli et al (1958) Bone-marrow:…”

Section: Iron Absorptionmentioning

confidence: 99%

Iron Deficiency and Iron Overload

Smith¹

1965

Archives of Disease in Childhood

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Iron is essential to most, if not all, living organisms, and the higher animals and man have employed it for many purposes essential to life. The readiness with which iron undergoes oxidation and reduction is utilized in many of the enzymes of electron transport, and in a number of other enzymes whose function is not understood. Furthermore, the combination of iron with porphyrin and protein leads to complexes that have the property of binding large amounts of oxygen in a readily reversible fashion. Haemoglobin and myoglobin are complexes of this nature, which serve the function of oxygen transport and storage. About three-quarters of the iron in a normal man (between 4 g. and 5 g.) is incorporated in circulating haemoglobin. Less than 5% is present in myoglobin, various enzymes, or in transport in the plasma. The remainder, about 20% of the total, is present in the tissue stores, much of it as the iron-protein complex ferritin (Drabkin, 1951). Very little iron is excreted, as the iron from broken-down aged red cells is returned to the marrow for re-use in haemoglobin synthesis. The iron content of the body is achieved during periods of growth, and maintained thereafter at a steady level, through control of the amount absorbed. As the amount of iron utilized in haemoglobin synthesis is so much greater than the quantity of new iron absorbed, it is perhaps not surprising that iron deficiency is so common. It is the most frequent cause of anaemia, and the most important deficiency state in countries with good economic means. Iron deficiency is particularly common in early infancy, as the requirements of rapid growth exceed the infant's capacity to absorb enough iron from food. Iron in excess is toxic: acute iron poisoning follows ingestion of large amounts of iron salts, and is one of the most common

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Determination of Iron Content in Mice

Eickholt¹,

White

1964

Journal of Pharmaceutical Sciences

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The Availability of Iron in Various Foods

Cited by 13 publications

References 9 publications

The availability of iron in certain grass, clover and herb species. I. Perennial ryegrass, cocksfoot and timothy

The availability of iron in certain grass, clover and herb species. I. Perennial ryegrass, cocksfoot and timothy

Iron Deficiency and Iron Overload

Determination of Iron Content in Mice

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