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The measurement of food iron absorption in man

Published online by Cambridge University Press:  08 December 2008

L. Hallberg ,
E. Björn-Rasmussen ,
L. Rossander  and
R. Suwanik
L. Hallberg
Affiliation:
Department of Medicine II, Sahlgrenska sjukhuset, University of Göteborg, S-413 45, Göteborg, Sweden
E. Björn-Rasmussen
Affiliation:
Department of Medicine II, Sahlgrenska sjukhuset, University of Göteborg, S-413 45, Göteborg, Sweden
L. Rossander
Affiliation:
Department of Medicine II, Sahlgrenska sjukhuset, University of Göteborg, S-413 45, Göteborg, Sweden
R. Suwanik
Affiliation:
Department of Radiology, Siriraj Hospital, Madihol University, Bangkok 7, Thailand
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Abstract

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1. The present study was considered as a first step to develop a method to measure food iron absorption from realistic common meals prepared and consumed by the subjects themselves in their own homes. The absorption of Fe from the meals was measured by means of the extrinsic-tag method modified to allow for a free choice of food items.

2. The mean Fe intake was 2.79 mg and the mean Fe absorption approximately 0.30 mg. The Fe status of the subjects corresponded to 31.5% absorption from a reference dose solution containing 3 mg elemental Fe as ferrous ascorbate. The variation in food Fe absorption obtained in this field study was found to be of the same magnitude as that obtained in studies performed under more controlled conditions as in the laboratory.

3. The conclusion was drawn that the proposed method could be used in realistic field studies aimed at, for example, explaining or preventing a high prevalence of deficiency. A sufficiently long run-in period and a careful instruction of the subjects was considered essential for the design of future field studies.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 41 , Issue 2 , March 1979 , pp. 283 - 289
Copyright
Copyright © The Nutrition Society 1979

References

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