Efficiency of Converting Food Iron into Hemoglobin by the Anemic Rat

Autor:	VanOrden Cc, HendricksDG, Mahoney Aw
Rok vydání:	1974
Předmět:	Male Meat Nutrition and Dietetics Eggs Iron Biological Availability food and beverages Medicine (miscellaneous) Weanling Biology Diet Rats Bioavailability Iron source Hemoglobins Whole egg Food Fortified Male rats Animals Hemoglobin Food science Triticum
Zdroj:	Annals of Nutrition and Metabolism. 17:223-230
ISSN:	1421-9697 0250-6807
Popis:	The bioavailability of iron in dried whole egg, ground beef, whole-wheat flour, enriched flour and FeSO4 was evaluated in terms of hemoglobin regeneration. Sixty weanling male rats were made anemic by feeding a semi-purified basal diet containing 7.8 p.p.m. iron. They were divided into six groups to be fed the basal diet or the basal diet substituted with appropriate amounts of each iron source for 3 weeks. It was calculated that the milligrams of iron converted to hemoglobin per 100 mg of iron consumed was 51 for the iron in FeSO4 diet, 45 for the iron in egg diet, 43 for the iron in beef diet, 33 for the iron in whole-wheat flour diet and 24 for the iron in enriched flour diet. The efficiency of converting iron in FeSO4 diets to hemoglobin iron is linear over a wide range of iron intakes between experiments and among laboratories.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63ed0844821292c538641ade4dcff4d0 https://doi.org/10.1159/000175540 Zobrazit plný text záznamu