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Iron Bioavailability Of Meat:Bread Mixtures And Meat Loaves Fed To Anemic And Healthy Rats, Abdullah M. Thannoun
Iron Bioavailability Of Meat:Bread Mixtures And Meat Loaves Fed To Anemic And Healthy Rats, Abdullah M. Thannoun
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
To study the effect of meat (beef) on dietary iron bioavailability from enriched white bread (EWB) or whole wheat bread (WWB), diets were prepared in which the ratios of beef iron to bread iron were 100:0, 75:25, 50:50, 25:75 or 0:100. Hemoglobin regeneration efficiency (HRE), apparent iron absorption, and dry matter absorption were determined using weanling anemic and healthy male rats.
Meat iron was more available than EWB or WWB. Fortification iron in EWB was less available than the iron naturally present in WWB. At the iron dose given, HRE was similar for both anemic and healthy rats. Although healthy …