Iron dialyzability from hospital duplicate meals: daily intake.
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.
Velasco-Reynold
Carlos
C
Department of Nutrition and Food Science, University of Granada, 18071 Granada, Spain.
Navarro-Alarcon
Miguel
M
Lopez-Ga de la Serrana
Herminia
H
Perez-Valero
Vidal
V
Lopez-Martinez
María C
MC
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
D019266:Iron, Dietary