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Title:The Effect of Soy Products in The Diet on Retention of Non-Heme Iron From Radiolabeled Test Meals Fed to Marginally Iron-Deficient Young Rats
Author(s):Thompson, Donald Bentley
Department / Program:Food Science
Discipline:Food Science
Degree Granting Institution:University of Illinois at Urbana-Champaign
Degree:Ph.D.
Genre:Dissertation
Subject(s):Agriculture, Food Science and Technology
Abstract:Diets based either on casein or soy products and containing about 25 ppm iron were fed to weanling rats for 13 days. Rats were fasted overnight and fed a ('59)Fe-radiolabeled casein test meal the morning of day 14. On day 21 less ('59)Fe was retained by rats fed various diets based on selected soy products than by rats fed the casein-based diet. A similar adverse effect of diet components on ('59)Fe retention from a casein test meal was observed for lactalbumin and for psyllium husk. No adverse effect of diet on ('59)Fe retention was observed for the fiber of soy cotyledons or for rapeseed protein concentrate.
For a commercial soy protein isolate (SPI) fed throughout the 21-day experiment, the adverse effect of diet on ('59)Fe retention (67.8% for rats fed the casein-based diet vs. 46.3% for rats fed the SPI-based diet) was observed to be the sum of the effect of dietary SPI previous to the ('59)Fe-radiolabeled casein test meal fed on day 14 and the effect of dietary SPI subsequent to the casein test meal. An effect of dietary soy products on ('59)Fe retention from a casein test meal was not observed with diets containing higher iron levels (83 ppm) or when diets were fed for a longer period prior to the test meal (56 days). In both situations the absence of a diet effect may be attributed to the higher bioavailability of iron from the casein-based control diet, leading to more replete iron status and lower ('59)Fe retention for the control group.
The adverse effect of dietary soy products on ('59)Fe retention from a casein test meal is not to be confused with previous reports in the literature of an inhibitory effect of soy products on non-heme iron absorption from a test meal containing soy products. The present work shows that in some circumstances the concept of iron bioavailability must be expanded to include not only the influence of meal composition, but also the influence of diet previous to and subsequent to a meal.
Issue Date:1984
Type:Text
Description:217 p.
Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1984.
URI:http://hdl.handle.net/2142/70080
Other Identifier(s):(UMI)AAI8502318
Date Available in IDEALS:2014-12-15
Date Deposited:1984


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