title: Iron dialyzability from hospital duplicate meals: daily intake.
abstract: Both total and dialyzable iron levels and corresponding dialyzability were determined in 108 duplicate meals during 36 consecutive days. Total mean iron fraction of 5.90 +/- 4.97 mg was found in the meals. The iron supplied by the meals is directly and significantly (p < 0.05) correlated with macromicronutrient content (carbohydrates, fiber, and protein). The mean iron dialyzability (4.81 +/- 3.25%) was low and not significantly different among the three primary meals (breakfast, lunch, and dinner). Significant interactions of several minerals on iron levels were found (p < 0.05). Iron dialyzability was only statistically influenced by zinc dialyzability in meals (p < 0.05). The dialyzed iron fraction present in meals was significantly correlated with protein and ascorbic acid levels (p < 0.01). The mean iron daily dietary intake was 17.7 +/- 6.91 mg. The hospital meals provided enough iron. Foods of animal origin are primary sources of iron in diet.
authors.affiliation: Department of Nutrition and Food Science, University of Granada, 18071 Granada, Spain.
authors.forename: Carlos
authors.initials: C
authors.lastname: Velasco-Reynold
authors.forename: Miguel
authors.initials: M
authors.lastname: Navarro-Alarcon
authors.forename: Herminia
authors.initials: H
authors.lastname: Lopez-Ga de la Serrana
authors.forename: Vidal
authors.initials: V
authors.lastname: Perez-Valero
authors.forename: María C
authors.initials: MC
authors.lastname: Lopez-Martinez
mesh_terms: D003956:Dialysis / Q000379:methods*; D004063:Digestion; D005504:Food Analysis / Q000379:methods; D005521:Food Service, Hospital; D006801:Humans; D019266:Iron, Dietary / Q000032:analysis* / Q000378:metabolism; D018673:Nutrition Policy; D013030:Spain; D013054:Spectrophotometry, Atomic; D018709:Statistics, Nonparametric
chemical_list: D019266:Iron, Dietary