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Absorption of iron from maize (Zea mays L.) and soya beans (Glycine hispida Max.) in Jamaican infants

Published online by Cambridge University Press:  24 July 2007

Ann Ashworth ,
P. F. Milner ,
J. C. Waterlow  and
R. B. Walker
Ann Ashworth
Affiliation:
Tropical Metabolism Research Unit and Department of Haematology, University of the West Indies, Kingston 7, Jamaica
P. F. Milner
Affiliation:
Tropical Metabolism Research Unit and Department of Haematology, University of the West Indies, Kingston 7, Jamaica
J. C. Waterlow
Affiliation:
Tropical Metabolism Research Unit and Department of Haematology, University of the West Indies, Kingston 7, Jamaica
R. B. Walker
Affiliation:
Department of Botany, University of Washington, Seattle, USA
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Abstract

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1. The absorption of iron from 59Fe-labelled maize and soya-bean preparations was measured by whole-body counting in forty-two apparently healthy Jamaican infants and compared with the absorption of ferrous ascorbate.

2. The mean absorption of Fe from maize was 4·3% and from soya beans baked at 300°, 9·4%, compared with 28·5% for ferrous ascorbate. In a group of children given boiled soya beans the mean absorption of Fe was 2·8%, and of ferrous ascorbate 16·7%.

3. There was much variability between replicate tests made on the same child at intervals of 1–2 weeks.

4. The absorption of food Fe was not increased in children who were considered to be anaemic (haemoglobin less than 100 g/l) or Fe-deficient (serum Fe less than 500 μg/l and saturation of total Fe-binding capacity less than 15%).

5. The poor availability of Fe in maize meal, which is a staple food of children in Jamaica, is probably an important cause of the high prevalence of Fe-deficiency anaemia.

Type
Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 29 , Issue 2 , March 1973 , pp. 269 - 278
Copyright
Copyright © The Nutrition Society 1973

References

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