A STUDY OF THE RELATIVE BIOAVAILABILITY OF IRONFROM SOY FLOUR BY THE WAY OF HEMOGLOBINREGENERATION IN RATS SUFFERED FROMIRON DEFICIENCY ANEMIA / 营养学报

ABSTRACT

In order to clarify the disputing view-points in some publications, that the soy products are whether unfavourable or not to the bioavailability of diet iron, we estimated the relative bioavailability of the iron from soy flour by hemoglobin regeneration method in rats suffered from iron deficiency anemia. In this experiment the ferrous sulfate was used as a standard, wheat flour as a vehicle, and the pig blood powder as a reference substance. The iron content in the regeneration diet fed to rats of each group was 32 ppm in total, and among it 24ppm was originated from (1) soy flour, (2) soy flour plus wheat flour (half and half), (3) pig blood powder, (4) pig blood powder plus wheat flour (half and half), and (5) ferrous sulfate respectively.The experimental results showed that during the 5-week regeneration period the regenerated hemoglobin level of the rats of corresponding groups were (1) 6.6?1.6→9.4?1.7, (2) 7.0?0.9→10.4 ?1.5, (3) 6.4?1.6→ 11.4?1.4, (4) 6.1?0.6-11.1?1.9, and (5) 5.3?1.2-12.8 1.0, thereby the percentage of iron relative bioavailability of five groups were (1)45.4, (2)65.0, (3)74.0, (4)72.0, (5)100.0 respectively. The iron from soy flour showed a lowest bioavailability aalong the different diet sources in our exper-iment, and therefore the iron from soy products was unfavourable to prevent and treat the iron deficiency anemia. We also made some discussions and suggestions in this paper.