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SOME EFFECTS OF DIFFERENT PHOSPHATE COMPOU NDS ON IRON AND CALCIUM ABSORPTION
Author(s) -
MAHONEY ARTHUR W.,
HENDRICKS DELOY G.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02522.x
Subject(s) - calcium , chemistry , sodium , achlorhydria , phosphate , calcium metabolism , medicine , absorption (acoustics) , metabolism , endocrinology , biochemistry , biology , organic chemistry , physics , stomach , acoustics
Different phosphates commonly used in food processing have been evaluated for their effects on iron and calcium absorption. In growing rats, addition of phosphates to diets caused decreased iron absorption, decreased hemoglobin concentrations and depressed liver iron values in both the control and achlorhydric animals. Liver iron values were somewhat depressed in the mature rats which was slightly more severe in the achlorhydric animals. Sodium pyrophosphate and sodium tripolyphosphate impaired iron metabolism more severely than dibasic sodium phosphate and sodium metaphosphate in both age groups; this effect tended to be greater in the achlorhydric animals. In the growing rats, addition of phosphates to the diets decreased calcium absorption and femur calcium content, the severity of which was greater in the achlorhydric animals. Sodium tripolyphosphate caused consistent decreases in bone calcium content. The phosphate effects were definitely more severe in the achlorhydric growing rats and tended to be more severe in the achlorhydric mature rats. The data presented indicate that the various phosphates have different effects on calcium and iron metabolism and that these effects are magnified by achlorhydria.