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Title:Iron bioavailability from diets containing intact fiber sources
Author(s):Fly, Alyce Dianne
Doctoral Committee Chair(s):Czarnecki-Maulden, Gail L.
Department / Program:Nutritional Sciences
Discipline:Nutritional Sciences
Degree Granting Institution:University of Illinois at Urbana-Champaign
Subject(s):Agriculture, Animal Culture and Nutrition
Health Sciences, Nutrition
Abstract:Experiments were conducted with chicks to estimate the bioavailability of Fe from high fiber foods and feeds and determine if specific components of fiber affected Fe bioavailability. The effects of high fiber food and feeds on supplemental Fe bioavailability also were assessed.
Five percent Kraft pine lignin, an isolated lignin, had no effect on bioavailability of supplemental ferrous sulfate Fe. Intact fiber sources were analyzed for total dietary fiber, neutral detergent residue, neutral detergent fiber, acid detergent fiber, acid detergent lignin, pectins, and uronic acids. Intrinsic Fe bioavailability from wheat bran, soybean hulls, alfalfa, wheat straw, soybean straw, rice hulls, and peanut hulls (2-25% lignin in feeds, providing 0.05-4.5% lignin in the diet) varied widely in bioavailability (30-150%). Alfalfa- and peanut hull-Fe were poorly available. There was no linear relationship between lignin or other fiber components and intrinsic Fe bioavailability. When dietary lignin concentration was increased using intact lignin sources, peanut hulls and cottonseed hulls (providing a final lignin concentration of 1.67 or 3.3% to the diet), only the higher level of cottonseed hulls reduced ferrous sulfate-Fe bioavailability.
Intrinsic Fe bioavailability of tomato pomace, soybean hulls, beet pulp, orchardgrass, oat hulls, and corn fiber varied widely in Fe bioavailability (27-94%). Beet pulp Fe was poorly available. There was no linear relationship between hemicelluloses or other fiber components and intrinsic Fe bioavailability. Metamucil$\sp\circler,$ a commercial laxative containing psyllium husk, was chosen as a relatively pure type of hemicellulose (an acidic arabinoxylan). Ten percent dietary Metamucil$\sp\circler$ had no effect on supplemental ferrous sulfate Fe bioavailability.
Iron bioavailability from high fiber breakfast cereals and crackers (natural sources of fiber in the human diet) was found to be unrelated to analyzed fiber components; however, Fe from wheat-based cereals was more available than Fe from oat-based cereals. The three major cereal fibers from the previous study, corn bran, wheat bran, and oat bran, were added at two levels to diets to provide 1.5 to 4% TDF and did not affect supplemental ferrous sulfate Fe bioavailability.
Issue Date:1991
Rights Information:Copyright 1991 Fly, Alyce Dianne
Date Available in IDEALS:2011-05-07
Identifier in Online Catalog:AAI9210803
OCLC Identifier:(UMI)AAI9210803

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