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Article: Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in women
- Article from:
- The Journal of Nutrition
- Article date:
- January 1, 2003
- Author:
CopyrightCopyright American Institute of Nutrition Jan 2003. Provided by ProQuest LLC. (Hide copyright information)
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Increasing the Cooking Temperature of Meat Does Not Affect Nonheme Iron Absorption from a Phytate-Rich Meal in Women1
(Manuscript received 1 August 2002. Initial review completed 29 August 2002. revision accepted 7 October 2002.)
ABSTRACT The effect of increasing cooking temperatures of meat on nonheme iron absorption from a composite meal was investigated. Cysteine-containing peptides may have a role in the iron absorption enhancing effect of muscle proteins. Heat treatment can change the content of sulfhydryl groups produced from cysteine and thereby affect iron absorption. Twenty-one women (25+/- 3 y) were served a basic meal without meat and two other meals consisting of the basic ...