Ekmeklerdeki Demirin İnsanlarda Kullanılması ve Bunu Etkileyen Bazı Etmenler

Abstract

İn this study absorption of ıron ın six women aged 19-23 from typcal Türkish diet contained breads descriebed below was determined : (1) Regular marked yeast bread, (2) Regular yeast bread made m the laboratury from % 80 extracted flour vvithout usıng yeast leavening, (4) Regular yeast bread made from whole vheat flour, (5) Yufka from vvhole vvheat flour, (6) Iron fortified bread from % 80 extracted flour, Fortification ıs made by usıng ıron ferrosulphate in the level of 5 mg iron/100 gr bread. Anımal foods supplied 15 g of 55 gr doily protein intake. Three subjects were fed eggs and other meats beside milk and milk products as sources of animal protein, one type of bread was fed together with the basic diet in each of six 7 - day experimental period. İn each 7 - day period, hemoglobin, serum ıron, ıron - binding capacity, ıron ın diet, feces, urine and mensturation peds were analyzed. Nitrogen balance of each subject was also determined during experimentel periods. Iron content of the breads made from vvhole vvheat flour vvas significantly lovver than the diet contained bread made from % 80 higher level of ıron that yeast leavened breads. Iron absorption from the diet vvas ranged from 22.1 % to 36.8 %. Percentage of ıron absorbed from the diet contained vvhole vvheat bread vvas sigsig nificantly lovver than the diet contained bread made from % 80 extracted vvheat flour. Highest absorption of dietary ıron vvas found in the feeding periods ın vvhich yufka from vvhole vvheat flour and ıron fortified bread vvas used. Serum ıron and hemoglobin levels were increased as ıron intake increased. Iron - binding capacity and serum ıron level vvere below than the normal value vvhen ıron absorption vvas lovvest. Usıng eggs or meats as source of animalprotein did not affected the absorption of dietary ıron. lf a diet contain high level of ıron (around 27 mg daily) and ascorbic acid (140 mg) and adequate in othervvise, advarse effect of phytic acid on ıron utilization might not be too Important.