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Related Experiment Videos

An animal model to study iron availability from human diets.

B S Rao, J S Prasad, C V Sarathy

    The British Journal of Nutrition
    |May 1, 1977
    PubMed
    Summary
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    Monkeys preferentially absorb ferrous iron, and their iron absorption from human diets mirrors human absorption patterns. This suggests monkeys are a suitable model for studying dietary iron bioavailability in humans.

    Area of Science:

    • Nutritional Science
    • Comparative Physiology
    • Biochemistry

    Background:

    • Iron (Fe) is essential for numerous physiological processes.
    • Understanding iron bioavailability from diverse diets is crucial for public health.
    • Dietary iron absorption varies significantly between different iron forms and species.

    Purpose of the Study:

    • To compare iron retention and absorption in guinea pigs and monkeys.
    • To assess the bioavailability of iron from Indian rice- and wheat-based diets in humans and monkeys.
    • To evaluate the suitability of the monkey as a model for human dietary iron absorption studies.

    Main Methods:

    • Radioisotope tracers (55Fe and 59Fe) were used to quantify iron retention.
    • Whole-body counting was employed to measure iron absorption in human and monkey subjects.

    Related Experiment Videos

  • Iron retention was analyzed for both ferric (Fe3+) and ferrous (Fe2+) iron forms, as well as from specific food matrices.

    • Main Results:

    • Monkeys demonstrated a preferential absorption of ferrous iron over ferric iron (retention ratio 0.33 vs. 0.90 in guinea pigs).
    • Iron retention from test diets and ferrous ascorbate was lower in monkeys compared to humans.
    • The ratio of food iron retention to inorganic iron retention was comparable between monkeys and humans.

    Conclusions:

    • Monkeys exhibit a distinct preference for absorbing ferrous iron.
    • The monkey serves as a viable animal model for investigating human dietary iron absorption.
    • Findings support the use of monkeys in preclinical studies of iron bioavailability from human diets.