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- W2200794927 abstract "Iron (Fe) deficiency is a worldwide problem, and a search for foods containing bioavailable Fe is an effective measure. The slope-ratio method using graded levels of dietary Fe vs hemoglobin (Hb) are commonly used for the estimation of the bioavailability of Fe in foods, but it requires a considerable number of rats and do not give a value for individuals. The objective was a comparison between the Hb regeneration efficiency (HRE) method and the slope-ratio method. HRE method Twenty-one F344/N male weanling rats were fed a Fe-deprived diet for 4 weeks to deplete body Fe stores. Then, three groups of seven rats each were repleted for 20 days using diets fortified with ferrous sulfate, ferric citrate, or cocoa powder (van Houten brand) each provided 20 mg Fe/kg diet. The diets were based on the AIN-93G formula. HREs were 0.733, 0.350 and 0.336 for ferrous sulfate, ferric citrate and cocoa powder, respectively. The HRE of Fe in cocoa powder was 96% that of ferric citrate. Slope-ratio method Another 32 weanling rats were depleted in Fe stores for 4 weeks and then 8 groups of four rats each were repleted for 25 days using graded levels of dietary ferric citrate or cocoa powder. The slope for cocoa powder was 99% that of ferric citrate. In summary, the HRE method gave a similar outcome to the slope-ratio method. The bioavailability of Fe in cocoa was significantly less than that of ferrous sulfate and was similar to that of ferric citrate." @default.
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- W2200794927 date "2010-04-01" @default.
- W2200794927 modified "2023-09-23" @default.
- W2200794927 title "Hemoglobin regeneration efficiency method revisited: an alternative bioassay for iron bioavailability" @default.
- W2200794927 doi "https://doi.org/10.1096/fasebj.24.1_supplement.717.13" @default.
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