Iron absorption from meat and meat products: Part 2-Iron absorption from high-roughage meat products

  • Rogov J
  • Kovalev Y
  • Tokaev E
 et al. 
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Abstract

The main reasons for the inhibiting effect of dietary fibre on meat iron absorption in the intestine are examined. A model experiment estimates binding of iron by the dietary fibre (DF) of wheat bran. A radioactive tracer method was applied to volunteers to detect the availability of iron from fibrous meat foods. The evidence suggests that incorporating up to 2% of dietary fibre into meat products reduces iron absorption factors by no more than 1-2%. Adding ascorbic acid in the presence of DF lowers them only by 0·1-0·5%, i.e. it does not damage iron absorption processes. © 1989.

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Authors

  • Joseph A. Rogov

  • Yuri I. Kovalev

  • Enver S. Tokaev

  • Michael A. Kaplan

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