Hostname: page-component-cd9895bd7-p9bg8 Total loading time: 0 Render date: 2024-12-25T02:49:32.694Z Has data issue: false hasContentIssue false
  • English
  • Français

A comparison of iron absorption from single meals and daily diets using radioFe (55Fe, 59Fe)

Published online by Cambridge University Press:  09 March 2007

Per Tidehag ,
Goran Hallmans ,
Kenneth Wing ,
Rolf Sjöström ,
Goran ÅGren ,
Eva Lundin  and
Jie-xian Zhang
Per Tidehag
Affiliation:
the Departments ofNutritional Research Prosthetic Dentistry
Goran Hallmans
Affiliation:
the Departments ofNutritional Research Pathology, Umeaå University, Umeaå, Sweden
Kenneth Wing
Affiliation:
Oral Radiology
Rolf Sjöström
Affiliation:
TheBiophysics
Goran ÅGren
Affiliation:
2Radiophysics Laboratories
Eva Lundin
Affiliation:
the Departments ofNutritional Research Pathology, Umeaå University, Umeaå, Sweden
Jie-xian Zhang
Affiliation:
the Departments ofNutritional Research Pathology, Umeaå University, Umeaå, Sweden
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Abstrac:

The purpose of the present study was to compare two measures of Fe absorption, one from single meals and the other from daily diets. Ten ileostomy subjeets were given the same low-fibre composite diet for all three meals each day for five consecutive days. After 3 weeks the experiment was repeated with a high- fibre diet. The morning meal constituted one-seventh of the total daily diet intake, the mid-day meal two- sevenths and the evening meal four-sevenths of the total daily diet intake. On days 4 and 5 of each diet period the morning meal was labelled with 55Fe and all three meals were labelled with 59Fe. The activities retained in the subjects 19 d later showed the Fe absorption from the low-fibre diet measured from the morning meals to be almost 80 % greater than the average Fe absorption measured from all meals during the same 2 d. With the high-fibre diet the absorption from the morning meals was less than 50 % greater than the average for all meals but the difference was not significant. We suggest that all meals of the day should be labelled with radioFe in order to avoid inflating the measures of Fe absorption.

Keywords

IronNon-haem-ironIleostomy
Type
Mineral absorption
Information
British Journal of Nutrition , Volume 75 , Issue 2 , February 1996 , pp. 281 - 289
Copyright
Copyright © The Nutrition Society 1996

References

REFERENCES

Asp, N.-G., Johansson, C.-G., Hallmer, H. & Siljestrom, M. (1983). Rapid enzymatic assay of insoluble and soluble dietary fiber. Journal of Agricultural and Food Chemistry 31, 476–482.Google Scholar
Bjöm-Rasmussen, E., Hallberg, L., Isaksson, B. & Arvidsson, B. (1974). Food iron absorption in man. Applications of the two-pool extrinsic tag method to measure heme and nonheme iron absorption from the whole diet. Journal of Clinical Investigation 53, 247–255.Google Scholar
Bothwell, T. H., Charlton, R. W., Cook, J. D. & Finch, C. A. (edtors) (1979). adioiron measurements. In Iron Metabolism in Man, pp. 405–410. Oxford: Blackwell Scientific Publications.Google Scholar
Cook, J. D., Dassenko, S . A. & Lynch, S. R. (1991). Assessment of the role of nonheme-iron availability in iron balance. American Journal of Clinical Nutrition 54, 711–722.Google Scholar
Eakins, J. D. & Brown, D. A. (1966). An improved method for the simultaneous determination of iron-55 and iron-59 in blood by liquid scintillation counting. International Journal of Applied Radiation and Isotopes 17, 391–397.Google Scholar
Expert Scientific Working Group (1985). Summary of a report on assessment of the iron nutritional status of the United States population. American Journal of Clinical Nutrition 42, 1318–1330.Google Scholar
Food and Agriculture Organization/ World Health Organization/United Nations University (1985). Report of a Joint FA0\WHO\UNU Expert Consultation. World Health Organization Technical Report series no. 124, pp.1–206. Geneva: WHO.Google Scholar
Frank, A. (1976). Automated wet ashing and multi-metal determination in biological materials by atomic- absorption spectrometry. Zeitung Analytical Chemistry 279, 101–102.Google Scholar
Gleerup, A., Rossander-Hultkn, L. & Hallberg, L. (1995). Iron absorption from the whole diet in relation to calcium intake. A comparison of the effect of two different distributions of the daily intake of calcium. American Journal of Clinical Nutrition 61, 91–104.Google Scholar
Hallberg, L. & Björn-Rasmussen, E. (1972). Determination of iron from whole diet. A new two-pool model using two radioiron isotopes given as haem and non-haem iron. Scandinavian Journal of Haematology 9, 193–197.Google Scholar
Hallberg, L., Brune, M., Erlandsson, M., Sandberg, A. S. & Rossander-Hulten, L. (1991). Calcium: effect of different amounts on nonheme- And heme-iron absorption in humans. American Journal of Clinical Nutrition 53, 112–119.Google Scholar
International Committee for Standardization in Human Blood (1965). Recommendations and requirements for haemoglobinometry in human blood. Journal of Clinical Pathology 18, 353–355.CrossRefGoogle Scholar
Snedecor, G. W. & Cochran, W. G. (1980). In Statistical Methods, 7th ed., pp. 258–298. Ames, IA, USA: The Iowa State University Press.Google Scholar
Swedish National Food Administration (1988). Food Composition Tables, 2nd ed. Uppsala, Sweden: Swedish National Food Administration.Google Scholar