Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2024-12-23T16:53:50.434Z Has data issue: false hasContentIssue false
  • English
  • Français

Inhibition of haem-iron absorption in man by calcium

Published online by Cambridge University Press:  09 March 2007

Leif Hallberg ,
Lena Rossander-Hulthèn ,
Mats Brune  and
Ann Gleerup
Leif Hallberg
Affiliation:
Departnzents of Internal Medicine II and Clinical Nutrition, University of Goteborg, Sahlgren Hospital, S-413 45 Göteborg, Sweden
Lena Rossander-Hulthèn
Affiliation:
Departnzents of Internal Medicine II and Clinical Nutrition, University of Goteborg, Sahlgren Hospital, S-413 45 Göteborg, Sweden
Mats Brune
Affiliation:
Departnzents of Internal Medicine II and Clinical Nutrition, University of Goteborg, Sahlgren Hospital, S-413 45 Göteborg, Sweden
Ann Gleerup
Affiliation:
Departnzents of Internal Medicine II and Clinical Nutrition, University of Goteborg, Sahlgren Hospital, S-413 45 Göteborg, 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.

The inhibiting effect of Ca on non-haem-Fe absorption is well established. Presentstudies showed that Ca inhibited haem-Fe absorption to the same extent when the same amount of Ca (165 mg Ca as CaCl2) was added to a meal. Attempts were made to examine the mechanism for this inhibition in the present studies. Meat is the only known dietary factor influencing haem-Fe absorption. The present studies were designed to examine whether Ca interfered with the enhancing effect of meat on haem-Fe absorption. We found that the inhibition was the same whether biosynthetically radio-Fe-labelled haemoglobin wasgiven in meals with or without meat. The haem-Fe absorption ratio with: without added Cawas 0.59 (SE 0.07) when Ca was added to a hamburger meal, and 0.052 (se 0.03) when added to a wheat roll. These values were not significantly different (t 0.95; P = 0.35). The inhibition of haem-Fe absorption by Ca is, thus, a direct effect on theabsorption of haem-Fe and not an indirect counteracting effect of the well-known enhancing effect of meat on haem-Fe absorption. Control studies were conducted to ensure that haem-Fe had not been degraded to non-haem-Fe during preparation of the foods. Since Ca inhibits the absorption of haem- and non-haem-Fe to the same extent, the present results strongly suggest that Ca interferes with the transport of Fe through the mucosal cell, andata late stage, is common for haemand non-haem-Fe transport. The observations that Ca strongly interferes with the absorption of both haem- and non-haem-Fe have important nutritionalimplications.

Keywords

Iron absorptionCalciumManHaem-ironNon-haem-iron
Type
Calcium and Iron Interactions
Information
British Journal of Nutrition , Volume 69 , Issue 2 , March 1993 , pp. 533 - 540
Copyright
Copyright © The Nutrition Society 1993

References

REFERENCES

Bezwoda, W. R., Bothwell, T. H., Charlton, R. W., Torrance, J. D., MacPhail, A. P., Derman, D. P. & Mayer, F. (1983). The relative dietary importance of haem and non-haem iron. South African Medical Journal 64, 552–556.Google ScholarPubMed
Björn-Rasmussen, E., Hallberg, L. & Isaksson, B. (1974). Food iron absorption in man. Application of the two-pool extrinsic tag method to measure heme and non-heme iron absorption from the whole diet. Journal of Clinical Investigation 53, 247–255.CrossRefGoogle Scholar
Björn-Rasmussen, E., Hallberg, L., Magnusson, B., Rossander, L., Svanberg, B. & Arvidsson, B. (1976). Measurement of iron absorption from composite meals. American Journal of Clinical Nutrition 29, 772–778.CrossRefGoogle Scholar
Clegg, M. S.. Keen, C. L., Lonnerdal, B., & Hurley, L. S. (1981). Influence of ashing techniques on the analysis of trace elements in animal tissue. I. Wet ashing. Biologiccrl Trarce Elements Research 31, 107–115.CrossRefGoogle 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. Internationul Journal of Applied Radiation and Isotopes 17 391–397.CrossRefGoogle ScholarPubMed
Gräsbäck, R.. Kouvonen, I., Lundberg, M. & Tenhunen, R. (1979). An intestinal receptor for heme. Scandinavian Journal of Haematology 23, 5–9.Google Scholar
Hallberg, L. (1980). Food iron absorption. In Methods in Hematology, pp. 116–133 [ Cook, J. D., editor]. London: Churchill.Google Scholar
Hallberg, L. (1981). Bioavailability of dietary iron in man. Annual Review of Nutrition 1, 123–147.CrossRefGoogle ScholarPubMed
Hallberg, L., Björn-Rasmussen, E., Howard, L. & Rossander, L. (1979). A discussion of possible mechanisms for the absorption-promoting effect of meat and for the regulation of iron absorption. Scandinavian Journal of Gastroenterology 14, 769–179.CrossRefGoogle ScholarPubMed
Hallberg, L., Brune, M.. Erlandsson, M., Sandberg, A.-S. & Rossander-Hulthén, L. (1991). Calcium: effect of different amounts on nonheme- and heme-iron absorption in man. American Journal of Clinical Nutrition 53, 112–119.CrossRefGoogle Scholar
Hallberg, L. & Sölvell, L. (1967). Absorption of hemoglobin iron in man. Acta Medica Scandinavica 181, 335–354.CrossRefGoogle ScholarPubMed
Hallgren, B. (1953). Determination of non-haem iron in tissues. Acta Societatis Medicorum Upsaliensis 59, 84–99.Google Scholar
Harland, B. F. & Oberleas, D. (1986). Anion-exchange method for determination of phytate in foods: Collaborative study. Journal of the Association of Official Analytical Chemists 69, 667–670.Google ScholarPubMed
Layrisse, M., Martinez-Torres, C. & Roche, M. (1968). The effect of interaction of various foods on iron absorption. American Journal of Clinical Nutrition 21, 1175–1183.CrossRefGoogle ScholarPubMed
Magnusson, B., Björn-Rasmussen, E., Hallberg, L. & Rossander, L. (1981). Iron absorption in relation to iron status. Model proposed to express results of food iron absorption measurements. Scandinavian Journal of Haematology 27, 201–208.Google Scholar
Martinez-Torres, C. & Layrisse, M. (1971). Iron absorption from veal muscle. American Journal of Clinical Nutrition 24, 531–540.Google Scholar
Martinez-Torres, C., Leets, I., Taylor, P., Ramirez, J., del Valle Camacho, M. & Layrisse, M. (1987). Heme, ferritin, and vegetable iron absorption in humans from meals denatured of heme iron during the cooking of beef. Journal of Nutrition 116, 1720–1725.CrossRefGoogle Scholar
Raffin, S. B., Woo, C. H., Roost, K. T., Price, D. C. & Schmid, R. (1974). Intestinal absorption of hemoglobin iron-heme cleavage by mucosal heme oxygenase. Journal of Clinical Investigation 54, 1344–1352.CrossRefGoogle ScholarPubMed
Schricker, B. R. & Miller, D. D. (1983). Effects of cooking and chemical treatment on heme and non-heme iron in meat. Journal of Food Science 48, 1340–1344.Google Scholar
Weintraub, L. R., Weinstein, M. R., Huser, H.-J. & Rafal, S. (1968). Absorption of hemoglobin iron. The role of a heme-splitting substance in intestinal mucosa. Journal of Clinical Investigation 47, 531–539.CrossRefGoogle ScholarPubMed