THE EFFECT OF BEEF AND HEME IRON ON ZINC ABSORPTION IN CHILDREN

这个子项目是许多研究子项目中利用 资源由NIH/NCRR资助的中心拨款提供。子项目和 调查员(PI)可能从NIH的另一个来源获得了主要资金， 并因此可以在其他清晰的条目中表示。列出的机构是 该中心不一定是调查人员的机构。 研究建议的目标：(1)量化血红素铁对锌吸收的影响，并论证锌摄入量是否影响血红素铁的吸收，(2)评估食用牛肉蛋白对饮食中非血红素铁和无机锌吸收的影响。 研究项目简介：将执行两个协议。48名年龄在4岁到8岁之间的儿童将被随机分配到一顿含有三种天然标记的血红素铁和两种锌的膳食中。将使用已建立的稳定同位素方法来测量血红素铁和锌的吸收，以验证血红素铁不干扰锌吸收以及锌不干扰血红素铁吸收的假设。在第二个方案中，32名4-8岁的儿童将被随机接受以牛肉蛋白或大豆蛋白为基础的膳食。随餐提供的面包必须贴上铁和锌稳定同位素的标签。铁和锌的吸收将使用已建立的稳定同位素方法进行测量，以验证与大豆蛋白相比，牛肉蛋白可增强饮食中非血红素铁和无机锌的吸收这一假设。

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Objectives of Research proposal: (1) To quantify the effect of heme iron on zinc absorption, and to demonstrate whether heme iron absorption is affected by zinc intake, (2) To assess the effect of consumption of beef protein on non-heme iron and inorganic zinc absorption from the diet. Description of Research Project: Two protocols will be carried out. Forty-eight children aged between 4 and 8 years will be randomized to receive a meal containing one of three doses of intrinsically labeled heme iron and one of two doses of zinc. Absorption of the heme iron and the zinc will be measured using established stable isotope methods, to test the hypotheses that heme iron does not interfere with zinc absorption, and that zinc does not interfere with heme iron absorption. In a second protocol, 32 children aged 4-8 years will be randomized to receive a meal based on beef protein or soy protein. Bread given with the meal with be labeled with iron and zinc stable isotopes. Iron and zinc absorption will be measured using established stable isotope methods to test the hypothesis that beef protein enhances non-heme iron and inorganic zinc absorption from the diet, when compared to soy protein.