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Iron availability from meat.

T Hazell, D A Ledward, R J Neale

The British Journal of Nutrition

|May 1, 1978

Summary

This summary is machine-generated.

Meat

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Area of Science:

Nutritional Science
Biochemistry

Background:

Heme proteins like myoglobin and hemoglobin are abundant in muscle tissue.
The high bioavailability of iron (Fe) from meat is well-established but not fully understood.

Purpose of the Study:

To investigate the chemical forms of iron in muscle tissue.
To determine how digestion affects iron absorption from muscle.

Main Methods:

Gel filtration chromatography to separate iron compounds.
In vitro digestion simulating physiological conditions.
In vivo absorption studies in rats.

Main Results:

Radioactive iron (59Fe) in rat muscle extract was primarily associated with heme compounds (myoglobin, hemoglobin).

Related Experiment Videos

In vitro digestion yielded soluble non-heme iron complexes of low molecular weight (<6000 Da) as major products.

In vivo studies showed iron from digested muscle dialysate was more readily absorbed than from muscle extract or whole blood.

Conclusions:

The high iron availability from meat is likely due to its degradation products, not intact heme proteins.
Low-molecular-weight non-heme iron complexes formed during digestion are key to enhanced iron absorption from muscle.