Absorption of non heme iron in typical and standard meals using extrinsically labeled iron 59Fe.
OBJECTIVE
To study the bioavailibility of nonheme iron from standard and test meals in Pakistani adults and to determine iron absorption using extrinsically tagged iron 59Fe.


METHODS
Nonheme iron absorption was measured from standard and test meals in ten healthy individuals. Total calories, carbohydrates, proteins, fats, ascorbic acid, total iron, phytate and ascorbic acid content were determined in both meals. Retention of iron was detected by whole body counting using gamma counter before and after administration of standard, test meals and reference dose.


RESULTS
Iron absorption with test meal was 13% and after adjustment with serum ferritin and reference dose was 16.5 % and 14% respectively. The absorption of standard meal was 6.7% which after adjustment with serum ferritin and reference dose was 8.8% and 6.9% respectively. The iron and ascorbic acid content of test meal was 6.5 mg and 5.7 mg respectively while phytate phosphorus content was 114 mg. The iron and ascorbic acid content of standard meal was 1.3 mg and 2.4 mg respectively while phytate phosphorus content was 137 mg.


CONCLUSIONS
This evaluated absorption from one of the typical Pakistani diet compared to the standard meal was better. This shows that there are some other physiological factors that lead to iron deficiency anemia in Pakistan.
Jaleel
A
A
Department of Biochemistry and Nuclear Medicine, Ziauddin Medical University, Karachi.
Rahman
M A
MA
Khan
R A
RA
Aftab
J
J
D000042:Absorption; D000328:Adult; D001682:Biological Availability; D004032:Diet; D006801:Humans; D007504:Iron Radioisotopes / Q000493:pharmacokinetics; D008875:Middle Aged; D019159:Nonheme Iron Proteins / Q000493:pharmacokinetics*; D012016:Reference Values
D007504:Iron Radioisotopes; D019159:Nonheme Iron Proteins