[Evaluation of the iron bioavailability from meals prepared with lentil (Lens esculenta) or with white kidney bean seeds (Phaseolus vulgaris) in anemic rats].

The aim of our study was to evaluate the iron bioavailability from lentil seeds and white kidney bean seeds. The iron bioavailability from diets was measured in rat by the depletion-repletion hemoglobin method and the reserve of iron stored in the liver. Our results showed that the iron bioavailability from meal based on cooked lentil seeds was significantly low (3.9 +/- 0.9%) as compared to the reference group fed with ferrous sulfate (20.4 +/- 4.9%) (p < 0.01) or to the group fed with cooked white kidney bean seeds (14.3 +/- 2.4%) (p < 0.01). Moreover, the reserve of iron stored in the liver was significantly low in rats fed with cooked lentil seeds (80.4 microg) compared to the reference group or to the group fed with cooked white kidney bean seeds (99 microg in the two groups, p < 0.01).