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Bioavailability of iron to rats from processed soybean fractions determined by intrinsic and extrinsic labeling techniques

Journal Article · · J. Nutr.; (United States)
OSTI ID:6202333
; ;
Intrinsic and extrinsic labeling techniques were used to measure iron bioavailability from soybean fractions (isolated soy protein, defatted flour, soy hulls, insoluble material and whey) by iron-depleted and non-iron-depleted rats. As expected, absorption of iron was higher in the iron-depleted than in the non-iron-depleted rats. In the iron-depleted group, significantly more iron was absorbed from soy whey than from other fractions. No other significant difference in iron absorption associated with iron source was observed. The higher absorption rate of iron from whey by the iron-depleted rats probably was related to a lower quantity of food consumed during the test meal by this group. Intrinsic and extrinsic labeling techniques produced similar assessments of bioavailability of iron.
Research Organization:
Purdue Univ., West Lafayette, IN
OSTI ID:
6202333
Journal Information:
J. Nutr.; (United States), Journal Name: J. Nutr.; (United States) Vol. 114:6; ISSN JONUA
Country of Publication:
United States
Language:
English

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Related Subjects

551001* -- Physiological Systems-- Tracer Techniques
59 BASIC BIOLOGICAL SCIENCES
ABSORPTION
ANIMALS
BETA DECAY RADIOISOTOPES
BETA-MINUS DECAY RADIOISOTOPES
BIOLOGICAL AVAILABILITY
DAYS LIVING RADIOISOTOPES
DIET
ELEMENTS
EVEN-ODD NUCLEI
FOOD
INGESTION
INTAKE
INTERMEDIATE MASS NUCLEI
INTESTINAL ABSORPTION
IRON
IRON 59
IRON ISOTOPES
ISOTOPE APPLICATIONS
ISOTOPES
MAMMALS
METALS
NUCLEI
NUTRITIONAL DEFICIENCY
PLANTS
RADIOISOTOPES
RATS
RODENTS
SOYBEANS
TRACER TECHNIQUES
TRANSITION ELEMENTS
UPTAKE
VEGETABLES
VERTEBRATES