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Influence of Fish on the Bioavailability of Plant Iron in the Anemic Rat^1,2,

Seafoods Laboratory, Oregon State University, 250-36th Street, Astoria, OR 97103

The effect of fish protein and fish oil on the utilization of endogenous iron in wheat bran, spinach and soy protein isolate was investigated by using the anemic rat as an animal model. Marine products were substituted for casein and corn oil in the diets of these animals. Hemoglobin regeneration was one criteria used to measure iron uptake. Relative biological values (RBV) were computed from a regression equation obtained from control animals receiving graded levels of FeSO₄·7H₂O. The RBV of iron from plant sources provided in diets containing casein-corn oil versus fish-fish oil were: wheat bran, 123 vs. 111%; spinach, 53 vs. 49%; and soybean isolate, 84 vs. 67%; RBV FeSO₄ = 100%. These changes were not significant. The decreases in iron absorption from diets containing marine products was attributed to the fish oil. Absorption of exogenous iron (⁵⁹Fe) was measured in the same animals after the 14-day repletion period. Assimilation of the ⁵⁹Fe was highly correlated (² = 0.958) with hemoglobin level at time of dosing. Diet composition did not appear to have the same effect on the percentage of ⁵⁹Fe retained after 110 hours by the rat as compared to levels of hemoglobin regeneration (i.e., RBV). A "meat factor" effect was not shown by substituting fish for casein in the diets containing plant iron sources fed anemic rats.

KEY WORDS: • iron bioavailability • meat factor • fish • wheat bran • spinach • soy protein isolate

¹ Presented in part at the meeting of the American Institute of Nutrition, Anaheim, CA, April, 1980. Fed. Proc. 39; 1044.

² This work was supported in part by U.S. Department of Congress, National Oceanic and Atmospheric Administration, Institutional Sea Grant 04-7-158-44085, the National Fisheries Institute, Inc. and a grant to one of the authors (D.T.G.) from the Nutrition Research Institute, Oregon State University.

³ Present address: Department of Food Science and Nutrition, 224 Eckles Hall, University of Missouri-Columbia, Columbia, MO 65211.

⁴ To whom correspondence should be addressed.

Manuscript received 14 December 1982.

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