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Effects of Iron Status and Soy Protein on Iron Absorption by Rats¹

Brian R. Schricker^*, Dennis D. Miller^* and Darrell Van Campen^2,

^* The Institute of Food Science, New York State College of Agriculture and Life Sciences, Cornell University U.S. Plant, Soil and Nutrition Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Ithaca, NY 14853

The effects of iron nutrition and soy protein on iron absorption by rats was studied. Rats were fed semipurified diets containing either 0, 5, or 20 µg of added iron per gram of diet to obtain groups with different iron status. After 3 weeks the rats had mean hemoglobin concentrations of 7.0, 10.7 and 13.2 g/dl, respectively. As the rats became more anemic, percent iron absorption from casein and soy protein diets increased. The relative availability of iron from soy compared with casein-based diets was 70 to 90%. Iron status did not affect the relative iron availability among treatments. The rat trials did not indicate any significant differences between iron absorption from meals containing soy flour (SF), soy protein concentrate (SC) or soy protein isolate (SI) regardless of the iron status of the rat. These studies do not support the hypothesis that the subject's iron status will affect the relative availability of iron from foods. Recent human iron absorption studies suggest that relative iron availability from meals containing soy proteins is lower than expected based on rat studies. Furthermore, differences in iron availability between soy flour and soy isolate observed in human studies are not apparent in these rat studies.

KEY WORDS: • iron • iron availability • soy protein

¹ This research was supported in part by National Science Foundation Grant PFR-7919124.

² To whom reprint requests should be addressed: D.V.C., Laboratory Director, U.S. Plant, Soil and Nutrition Laboratory, Tower Road, Cornell University, Ithaca, NY 14853.

Manuscript received 20 September 1982.

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