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Article: Meat Protein Fractions Enhance Nonheme Iron Absorption in Humans1
- Article from:
- The Journal of Nutrition
- Article date:
- November 1, 2006
- Author:
CopyrightCopyright American Institute of Nutrition Nov 2006. Provided by ProQuest LLC. (Hide copyright information)
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Abstract
The nature of the enhancing effect of muscle tissue on nonheme iron absorption in humans is unclear but thought to be related to muscle proteins. We conducted radioiron absorption studies to compare iron absorption from proteins isolated from beef and chicken muscle with that from freeze-dried beef and chicken muscle and from egg albumin. All meals contained an equivalent amount of protein as part of a semisynthetic liquid formula. Freeze-dried beef and chicken muscle increased iron absorption 180% (P < 0.001) and 100% (P < 0.001), respectively, relative to egg albumin. When added to the meal at an equivalent protein level (15 g), the isolated beef protein and the isolated ...