AJCN 19th International Congress of Nutrition
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American Journal of Clinical Nutrition, Vol 21, 1184-1188, Copyright © 1968 by The American Society for Clinical Nutrition, Inc.

Observations on the Mechanism of Iron Absorption

I. N. KUHN 1, M. LAYRISSE 1, M. ROCHE 1, C. MARTINEZ 1, and R. B. WALKER 1

1 From the Department of Medicine, Loma Linda University, Loma Linda, California; the Departments of Medicine and Botany, University of Washington, Seattle, Washington: Instituto Venezolano de Investigaciones Cientificas, Caracas, Venezuela

The effect of chelates on the absorption of four types of food iron—wheat, corn, soybeans, and ferritin—has been evaluated. Iron absorption from all foods was decreased by desferrioxamine and increased by ascorbic acid in all but soybeans. Thus, in contrast to hemoglobin, the four food items studied are influenced by the presence and type of complexing substances in the diet.






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Copyright © 1968 by The American Society for Nutrition