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Effect of iron deficiency on the digestive utilization of iron, phosphorus, calcium and magnesium in rats

Published online by Cambridge University Press:  09 March 2007

I. Pallarés
Affiliation:
Departamento de Fisiologia, Facultad de Farmacia, Universidad de Granada, E-18071 Granada, Spain
F. Lisbona
Affiliation:
Departamento de Fisiologia, Facultad de Farmacia, Universidad de Granada, E-18071 Granada, Spain
I. Lopez Aliaga
Affiliation:
Departamento de Fisiologia, Facultad de Farmacia, Universidad de Granada, E-18071 Granada, Spain
M. Barrionuevo
Affiliation:
Departamento de Fisiologia, Facultad de Farmacia, Universidad de Granada, E-18071 Granada, Spain
M. J. M. Alférez
Affiliation:
Departamento de Fisiologia, Facultad de Farmacia, Universidad de Granada, E-18071 Granada, Spain
M. S. Campos
Affiliation:
Departamento de Fisiologia, Facultad de Farmacia, Universidad de Granada, E-18071 Granada, Spain
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Abstract

The influence of the source of dietary Fe (ferric citrate alone or mixed with bovine blood at a proportion of 1:1) (v/v) on the digestive utilization of Fe, P, Ca and Mg, and on haemoglobin regeneration efficiency (HRE) was investigated in control and Fe-deficient rats. Diet A contained (by analysis) 43·5 mg Fe/kg diet (as ferric citrate), and diet B contained 44·3 mg Fe/kg diet (ferric citrate—bovine blood). In Fedeficient rats fed on diet A or B the apparent digestibility coefficient (ADC) of Fe increased by 42·3 and 45·7% respectively. The ADC of Ca and Mg decreased significantly in Fe-deficient rats regardless of the source of dietary Fe. The HRE increased by 72·9% in Fe-deficient rats fed on diet A, and by 91·1% in Fe-deficient animals fed on diet B. In Fe-deficient rats fed on Fe for 10 d the values of haematological variables approached normality. However, serum Fe remained low, indicating that Fe reserves were still depleted. A deficient dietary supply of Fe for 30 d did not significantly modify the numbers of circulating leucocytes.

Type
Interactions between Micronutrient Status
Copyright
Copyright © The Nutrition Society 1993

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