Kim Y, Carpenter C E, Mahoney A W
Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700.
J Nutr. 1993 May;123(5):940-6. doi: 10.1093/jn/123.5.940.
This study was designed to determine whether gastric acidity, added phytate or iron status significantly influenced the effects that dietary proteins have on iron absorption. Rats were fed test meals of wheat cereal, with and without an added dietary protein (beef, pork, chicken, fish or egg white), by gavage. The influences of phytate and gastric acid were investigated by adding sodium phytate to the test meals and by treating the rats with cimetidine to inhibit gastric acid production. Iron status was altered by dietary regimens. Significant (P < 0.05) effects of the proteins were determined by comparison of the various protein-containing meals to control meals of cereal or cereal + phytate, as appropriate. Gastric acidity, phytate and iron status were all confirmed as factors significantly affecting iron absorption. Beef, pork and chicken enhanced iron absorption, but only when phytate had been added to the meals and only in iron-deficient rats. Enhancement by meat was sufficient to overcome the inhibition by phytate. Fish was an inhibitor or enhancer in cimetidine-treated, iron-deficient rats, depending on the absence or presence of phytate, respectively. Egg white inhibited absorption from cereal meals in cimetidine-treated, iron-deficient rats.
本研究旨在确定胃酸、添加的植酸盐或铁状态是否会显著影响膳食蛋白质对铁吸收的作用。通过灌胃给大鼠喂食添加和未添加膳食蛋白质（牛肉、猪肉、鸡肉、鱼肉或蛋清）的小麦谷物测试餐。通过在测试餐中添加植酸钠以及用西咪替丁处理大鼠以抑制胃酸分泌来研究植酸盐和胃酸的影响。通过饮食方案改变铁状态。通过将各种含蛋白质的餐食与适当的谷物或谷物 + 植酸盐对照餐进行比较，确定蛋白质的显著（P < 0.05）作用。胃酸、植酸盐和铁状态均被确认为显著影响铁吸收的因素。牛肉、猪肉和鸡肉可增强铁吸收，但仅在餐食中添加了植酸盐且仅在缺铁大鼠中如此。肉类的增强作用足以克服植酸盐的抑制作用。在经西咪替丁处理的缺铁大鼠中，鱼肉分别根据是否存在植酸盐而成为抑制剂或增强剂。在经西咪替丁处理的缺铁大鼠中，蛋清会抑制谷物餐中铁的吸收。
