Effect of zinc on copper and iron bioavailability as influenced by dietary copper and fat source
In a number of experiments, they have observed that liver copper levels of young male rats fed low zinc diets were essentially the same as liver copper levels of rats fed adequate zinc. Liver iron levels of rats fed low zinc diets, however, tended to be markedly higher than liver iron levels of rats fed adequate zinc. Increases in dietary zinc (up to 200 ppm) were generally associated with decreases in liver iron deposition, but had little effect on liver copper deposition. Iron bioavailability appeared to be enhanced when fat sources high in saturated fatty acids were used, and there was evidence that the type of dietary fat influenced the effect of zinc on iron bioavailability. Liver copper deposition, however, did not appear to be markedly affected by the type of dietary fat suggesting that copper bioavailability is less affected by fat source. Increases in dietary copper were associated with increases in liver copper levels and decreases in liver iron levels of rats fed increasing levels of zinc. These data suggest that potential interrelationships between dietary factors not being considered as experimental variables could have significant effects on results and on the interrelationships between dietary variables which are being studied.
- Research Organization:
- Univ. of North Carolina, Greensboro
- OSTI ID:
- 7022026
- Report Number(s):
- CONF-8604222-
- Journal Information:
- Fed. Proc., Fed. Am. Soc. Exp. Biol.; (United States), Vol. 45:4; Conference: 70. annual meeting of the Federation of American Society for Experimental Biology, St. Louis, MO, USA, 13 Apr 1986
- Country of Publication:
- United States
- Language:
- English
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