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ARS Home » Plains Area » Grand Forks, North Dakota » Grand Forks Human Nutrition Research Center » Healthy Body Weight Research » Research » Publications at this Location » Publication #65876
Title: NONHEME IRON ABSORPTION, IRON BALANCE, AND IRON STATUS IN WOMEN CONSUMING A CONTROLLED LACTO-OVO-VEGETARIAN DIET FOR 8 WEEKS

Author
item Hunt, Janet
item GALLAGHER, SANDRA - UNIV OF NORTH DAKOTA
item JOHNSON, LUANN - UNIV OF NORTH DAKOTA
item MATTHYS, LORI - UNIV OF NORTH DAKOTA
item LYKKEN, GLENN - UNIV OF NORTH DAKOTA

Submitted to: Journal of Federation of American Societies for Experimental Biology
Publication Type: Abstract Only
Publication Acceptance Date: 4/14/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Nonheme Fe absorption, Fe balance and Fe status indices were evaluated in women consuming weighed lacto-ovo-vegetarian (V) and nonvegetarian (N) diets. Twenty-one women, aged 20 to 42 yr, with serum ferritin from 6 to 149 ug/L, consumed both diets for 8 wk each in a cross-over design. The N diet provided 40 g chicken and 120 g beef per 2000 kcal. The V and N diets provided, respectively, 9.7 and 11.1 mg total Fe, 0 and 1 mg heme Fe, 872 and 888 mg Ca (analyzed), 12 and 16% protein, 30 and 34% fat, 58 and 50% carbohydrate, 179 and 147 mg ascorbic acid, 35 and 14 g dietary fiber, and 1440 and 471 mg phytic acid (calculated) per 2000 kcal. Nonheme Fe absorption was determined in half the women by whole body counting. After 4 wk of each diet, the entire 2-d menu cycle was labeled with 59-Fe in proportion to the nonheme Fe in each meal. Fe balance (diet Fe minus fecal Fe) was measured the last 14 d of each diet. Serum ferritin was measured after 7 and 8 wk. Blood sampling was <30 mL per diet period. Absorption of nonheme Fe (1.1 vs 3.8%, p < 0.001, n = 10) was less from the V than from the N diet. Diet did not affect Fe balance, hemoglobin, transferrin saturation, erythrocyte protoporphyrin, or ferritin. These results indicate a 70% reduction in nonheme Fe absorption (and an estimated 80% reduction in total heme and nonheme Fe absorption) from a lacto-ovo-vegetarian diet with no meat and substantial fiber and phytic acid, but also emphasize the insensitivity of blood Fe indices and Fe balance to substantial differences in dietary Fe bioavailability.