Iron absorption from meat and meat products: Part I-Theoretical foundations for estimating available iron.

A theoretical foundation is developed to estimate available meat iron. Iron absorption factors are calculated for various kinds of raw meat. A methodology for estimating available iron from finished meat products, depending on the content of different meat ingredients, is suggested.

Iron absorption from meat and meat products: Part 2-Iron absorption from high-roughage meat products.

The main reasons for the inhibiting effect of dietary fibre on meat iron absorption in the intestine are examined. A model experiment estimates binding of iron by the dietary fibre (DF) of wheat bran. A radioactive tracer method was applied to volunteers to detect the availability of iron from fibrous meat foods. The evidence suggests that incorporating up to 2% of dietary fibre into meat products reduces iron absorption factors by no more than 1-2%. Adding ascorbic acid in the presence of DF lowers them only by 0·1-0·5%, i.e. it does not damage iron absorption processes.