Cook J D, Morck T A, Lynch S R
Am J Clin Nutr. 1981 Dec;34(12):2622-9. doi: 10.1093/ajcn/34.12.2622.
Radioiron absorption studies were performed in male volunteer subjects to determine the effect on nonheme iron absorption of various semipurified proteins. When egg albumen and casein were substituted in protein-equivalent quantities in a semisynthetic meal, similar mean absorptions of 2.5 and 2.7% were observed. In contrast, isolated soy protein reduced absorption sharply, to an average of 0.5%. When egg albumen in the semisynthetic meal was replaced with full fat soy flour, textured soy flour, and isolated soy protein, absorption fell from 5.5 to 1.0, 1.9, and 0.4%, respectively, indicating an inhibitory effect by a wide range of soy products. The effect of substituting textured soy flour for meat in a meal containing a hamburger, french fries, and a milkshake was also evaluated. With 3:1 and 2.1 ratios of meat to unhydrated textured soy flour, absorption decreased by 61 and 53%, respectively. The soy products tested in this study have a pronounced inhibitory effect on the absorption of nonheme iron.
对男性志愿者进行了放射性铁吸收研究，以确定各种半纯化蛋白质对非血红素铁吸收的影响。当在半合成膳食中用等量的蛋清和酪蛋白替代蛋白质时，观察到类似的平均吸收率，分别为2.5%和2.7%。相比之下，分离大豆蛋白使吸收率急剧下降，平均降至0.5%。当半合成膳食中的蛋清被全脂大豆粉、组织化大豆粉和分离大豆蛋白替代时，吸收率分别从5.5%降至1.0%、1.9%和0.4%，表明多种大豆制品具有抑制作用。还评估了在含有汉堡、薯条和奶昔的膳食中用组织化大豆粉替代肉类的效果。当肉类与未水化组织化大豆粉的比例为3:1和2:1时，吸收率分别下降了61%和53%。本研究中测试的大豆制品对非血红素铁的吸收具有显著的抑制作用。
