FOOD IRON-ABSORPTION IN HUMAN SUBJECTS .3. COMPARISON OF EFFECT OF ANIMAL PROTEINS ON NONHEME IRON-ABSORPTION
FOOD IRON-ABSORPTION IN HUMAN SUBJECTS .3. COMPARISON OF EFFECT OF ANIMAL PROTEINS ON NONHEME IRON-ABSORPTION
复制标题
DOI：
10.1093/ajcn/29.8.859
复制
发表时间：
1976-01-01
影响因子：
7.1
通讯作者：
MONSEN, ER
中科院分区：
文献类型：
--
作者：
COOK, JD;MONSEN, ER
通过对70名志愿者进行多次59Fe或55Fe吸收测量，评估了各种动物蛋白促进膳食中非血红素铁吸收的能力。在2个基本试验餐中，用9种动物性食品代替蛋白质当量。第一个是含牛肉肌肉作为动物蛋白的高铁可利用性（平均吸收率8.3%）的标准膳食。第二组为含卵清蛋白的低铁利用率（平均吸收量1.4%）半合成饲料。定义了两类动物蛋白。用牛肉、羊肉、猪肝、鱼和鸡肉代替合成膳食中的卵白蛋白，显著增加了2至4倍的铁吸收量，而用牛奶、奶酪或鸡蛋则没有增加。当这些食物代替标准膳食中的牛肉时，得到了相互作用的结果。
The ability of various animal proteins to enhance the absorption of dietary nonheme Fe was evaluated by performing multiple 59Fe or 55Fe absorption measurements in 70 volunteer subjects. Protein equivalent substitutions of 9 animal foods were made in 2 basic test meals. The 1st was a standard meal of high Fe availability (mean absorption, 8.3%) containing beef muscle as the animal protein. The 2nd was a semisynthetic meal of low Fe availability (mean absorption, 1.4%) containing ovalbumin as the protein source. Two categories of animal protein were defined. Substitution of beef, lamb, pork liver, fish, and chicken for the egg ovalbumin in the sannisynthetic meal resulted in a significant, 2-fold to 4-fold increase in Fe absorption whereas no increase was observed with milk, cheese or egg. Reciprocal findings were obtained when these foods were substituted for the beef contained in the standard meal.