title: The effect of proteins from animal source foods on heme iron bioavailability in humans.
abstract: Forty-five women (35-45 year) were randomly assigned to three iron (Fe) absorption sub-studies, which measured the effects of dietary animal proteins on the absorption of heme Fe. Study 1 was focused on heme, red blood cell concentrate (RBCC), hemoglobin (Hb), RBCC+beef meat; study 2 on heme, heme+fish, chicken, and beef; and study 3 on heme and heme+purified animal protein (casein, collagen, albumin). Study 1: the bioavailability of heme Fe from Hb was similar to heme only (∼13.0%). RBCC (25.0%) and RBCC+beef (21.3%) were found to be increased 2- and 1.6-fold, respectively, when compared with heme alone (p<0.05). Study 2: the bioavailability from heme alone (10.3%) was reduced (p<0.05) when it was blended with fish (7.1%) and chicken (4.9%), however it was unaffected by beef. Study 3: casein, collagen, and albumin did not affect the bioavailability of Fe. Proteins from animal source foods and their digestion products did not enhance heme Fe absorption.
authors.affiliation: Micronutrients Laboratory, Institute of Nutrition and Food Technology (INTA), University of Chile, Avda. El Líbano 5524, Santiago, Chile. Electronic address: fpizarro@inta.uchile.cl.
authors.forename: Fernando
authors.initials: F
authors.lastname: Pizarro
authors.affiliation: Micronutrients Laboratory, Institute of Nutrition and Food Technology (INTA), University of Chile, Avda. El Líbano 5524, Santiago, Chile. Electronic address: molivare@inta.uchile.cl.
authors.forename: Manuel
authors.initials: M
authors.lastname: Olivares
authors.affiliation: Faculty of Veterinary and Animal Sciences, University of Chile, Santa Rosa 11.735, La Pintana, Santiago, Chile. Electronic address: cvalenzuelav@u.uchile.cl.
authors.forename: Carolina
authors.initials: C
authors.lastname: Valenzuela
authors.affiliation: United States Department of Agriculture, Western Human Nutrition Research Center, University of California, 430 W. Health Sciences Drive, Davis, CA 95616, USA. Electronic address: abrito@ucdavis.edu.
authors.forename: Alex
authors.initials: A
authors.lastname: Brito
authors.affiliation: Department of Food Science and Technology, University of California, 1 Shields Avenue, University of California, Davis, CA 95616, USA. Electronic address: vweinborn@ucdavis.edu.
authors.forename: Valerie
authors.initials: V
authors.lastname: Weinborn
authors.affiliation: Micronutrients Laboratory, Institute of Nutrition and Food Technology (INTA), University of Chile, Avda. El Líbano 5524, Santiago, Chile. Electronic address: seb.flores@postgrad.otago.ac.nz.
authors.forename: Sebastián
authors.initials: S
authors.lastname: Flores
authors.affiliation: Micronutrients Laboratory, Institute of Nutrition and Food Technology (INTA), University of Chile, Avda. El Líbano 5524, Santiago, Chile. Electronic address: marredon@inta.uchile.cl.
authors.forename: Miguel
authors.initials: M
authors.lastname: Arredondo
mesh_terms: D000328:Adult; D000818:Animals; D001682:Biological Availability; D002417:Cattle; D002645:Chickens; D004044:Dietary Proteins / Q000032:analysis / Q000378:metabolism*; D004063:Digestion; D005260:Female; D005399:Fishes; D006418:Heme / Q000032:analysis / Q000378:metabolism*; D006801:Humans; D007501:Iron / Q000378:metabolism*; D008460:Meat / Q000032:analysis*; D008875:Middle Aged; D011506:Proteins / Q000032:analysis / Q000378:metabolism*
chemical_list: D004044:Dietary Proteins; D011506:Proteins; D006418:Heme; D007501:Iron
keywords: Animal protein; Heme iron; Humans; Iron bioavailability