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Iron Availability from Soy, Meat and Soy/Meat Samples in Anemic Rats With and Without Prevention of Coprophagy
Author(s) -
RANGER CAROLINE R.,
NEALE ROGER J.
Publication year - 1984
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.1365-2621.1984.tb12474.x
Subject(s) - ferrous , soy protein , food science , bioassay , sulfate , hemoglobin , chemistry , soy flour , ascorbic acid , biology , biochemistry , genetics , organic chemistry
The biological availability of iron from samples of soy proteins (nontextured, extruded and spun), meat (chicken and beef) and spun soy/meat combination products was compared to ferrous sulfate using a hemoglobin regeneration bioassay. Compared to ferrous sulfate (55%) iron availability from the various soy proteins ranged from 29‐57%, for the meat samples 32‐39% and for soy/meat combination products 61‐92%. There was no significant improvement in iron availability by fortification with ferrous sulfate or ascorbic acid. Prevention of coprophagy in the anemic rats during the bioassay using aluminum anal cups produced varying degrees of reduction in iron availability for various samples and this effect clearly needs further investigation.