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Bioavailability of Iron to Rats from Processed Soybean Fractions Determined by Intrinsic and Extrinsic Labeling Techniques^1,2,3,

Department of Foods and Nutrition, Purdue University, West Lafayette, IN 47907 ^* Central Research Division, Ralston Purina Company, St. Louis, MO 63164

Intrinsic and extrinsic labeling techniques were used to measure iron bioavailability from soybean fractions (isolated soy protein, defatted flour, soy hulls, insoluble material and whey) by iron-depleted and non-iron-depleted rats. As expected, absorption of iron was higher in the iron-depleted than in the non-iron-depleted rats. In the iron-depleted group, significantly more iron was absorbed from soy whey than from other fractions. No other significant difference in iron absorption associated with iron source was observed. The higher absorption rate of iron from whey by the iron-depleted rats probably was related to a lower quantity of food consumed during the test meal by this group. Intrinsic and extrinsic labeling techniques produced similar assessments of bioavailability of iron.

KEY WORDS: • iron • soybeans • bioavailability • intrinsic labeling • processing

¹ An abstract of part of this work has appeared: Weaver, C. M., Elliott, J. G., Stuart, M. A., Schmitt, H. A. & Mason, A. C. (1983) Bioavailability of intrinsic and extrinsic iron from soy fractions in rats. Fed. Proc. 42, 1182 (abs.).

² Journal Paper No. 9452, Indiana Agricultural Experiment Station, West Lafayette, IN 47907.

³ Supported by a research grant from Ralston Purina, St. Louis, MO.

Manuscript received 9 September 1983.

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