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Heme, Ferritin and Vegetable Iron Absorption in Humans from Meals Denatured of Heme Iron during the Cooking of Beef¹

Instituto Venezolano de Investigaciones Cientificas (IVIC), Laboratorio de Fisiopatología, Caracas, Venezuela

The iron absorption from heme, ferritin and vegetable foods was tested in 63 humans (10 males and 53 females). The iron absorption from heme in beef exposed to prolonged heating was markedly reduced, following the degree of denaturation of the heme. The iron absorption from ferritin was about 31% of the absorption of the reference dose when administered with meat alone, falling to 11% of the reference dose when administered in a meal containing meat and vegetable foods. The absorption of ferritin iron was less than half that of vegetable iron. The data confirm a previous proposal that ferritin forms part of a subgroup of the non-heme iron pool.

KEY WORDS: • iron absorption • heme absorption • ferritin iron absorption

¹ Supported in part by Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICIT) and United Nations University.

² Address reprint requests to: Miguel Layrisse, IVIC, Apartado 1827 Caracas 1010A, Venezuela.

Manuscript received 20 August 1985. Revision accepted 21 April 1986.

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