title: Iron absorption from meat and meat products: Part 2-Iron absorption from high-roughage meat products.
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.
authors: Moscow Technological Institute of the Meat and Dairy Industry, 33, Talakikhin St, Moscow, 109818, USSR.
authors: J A
authors: JA
authors: Rogov
authors: Y I
authors: YI
authors: Kovalev
authors: E S
authors: ES
authors: Tokaev
authors: M A
authors: MA
authors: Kaplan