STUDY OF IRON FORTIFICATION OF CHINESE SOY SAUCE II. THE IRON ABSORPTION OF IRON FORTIFIED CHINESE SOY SAUCE
- VernacularTitle:铁强化中国酱油的研究——Ⅱ、铁强化酱油的人体铁吸收试验
- Author:
Yautian DAI
- Publication Type:Journal Article
- From:
Acta Nutrimenta Sinica
1956;0(03):-
- CountryChina
- Language:Chinese
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Abstract:
Iron absorption was studied in 31 healthy adult volunteers using extrinsic tags of 55Fe and 59Fe. Geometric mean iron absorption from unfortified Chinese Soy Sauce (Seagull brand, produced in Shanghai) with iron contents 15.8 mg Fe/dl was 6.95%. Absorption from iron fortified soy sauce (121 mg Fe/dl) decreased to 4.36%. Absorption from the fortified product almost doubled (8.35%) with the addition of ascorbic acid (2 moles/1 mole Fe). 7.5 ml of fortified soy sauce (75mg Fe/dl) were added to meal containing potatoes, cabbage, green beans and rice, with, a total iron content of 8.9 mg. lron absorption from this meal was 5.65%, or 0.5 mg. The addition of 100g of pork meat increased nonheme iron absorption to 9.67% (1.08mg). Green tea drunk after the meal decreased absorption to 3.07% (0.27mg).Iron fortified Chinese Soy Sauce consumed with vegetable meals could favor very significantly to meet the iron requirement of the general population in China. Addition of ascorbic acid to fortified soy sauce would further increase its iron bioavailability. Known enhancer (pork meat) and in-hibitor(green tea) of non-heme iron absorption will modify in a predictable way of iron bioavailability from vegetable meals containing iron fortified soy sauce.
