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• W2080741724 endingPage "935" @default.
• W2080741724 startingPage "929" @default.
• W2080741724 abstract "A hypothesis is suggested that meat enhances nonheme iron absorption by three mechanisms: a) chelating nonheme iron with its amino acid(s), polypeptide(s), protein(s), or other meat factor(s), b) stimulating secretion of gastrin or other gastric factor(s) for iron chelation, and c) stimulating secretion of gastric acid to solubilize more dietary iron, thereby promoting iron solubility in neutral pH for absorption. These mechanisms are discussed based on our review and analysis of published research. With regards to chelation of nonheme iron, meat contains factors, released independent of proteolytic digestion, that can complex with dietary iron to maintain its solubility. With regards to the role of gastric factors, it has been shown that meat increases the release of gastrin. Gastrin may form high-molecular-weight, iron-III gastrin complexes at neutral pH keeping iron soluble and/or works synergistically with a gastric factor, perhaps gastric transferrin, to enhance nonheme iron absorption. Finally, in regards to the role of gastric acid secretion, reports in the literature have established that meat, fish, poultry, eggs and milk vary both in their potency to stimulate gastric acid secretion and in their enhancement of nonheme iron absorption. Increases in percentage nonheme iron absorption in two independent human studies were highly correlated (r=−0.94 and −0.91) with gastric acid secretion measured as minutes required to reach stomach pH 3.0 in a third human study for five protein sources. By similar analysis, gastric acid secretory responses to four of these protein sources were highly predictable across species (dogs vs. human, r=0.99)." @default.
• W2080741724 created "2016-06-24" @default.
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• W2080741724 date "1990-08-01" @default.
• W2080741724 modified "2023-09-27" @default.
• W2080741724 title "A mechanistic hypothesis for meat enhancement of nonheme iron absorption: Stimulation of gastric secretions and iron chelation" @default.
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• W2080741724 doi "https://doi.org/10.1016/s0271-5317(05)80056-9" @default.
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