Iron Absorption by Humans from Veal Liver

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Abstract
Iron absorption from veal liver was tested in 74 human subjects. The geometrical mean absorption was 11% in normal subjects, but increased up to 20% in subjects with moderate iron deficiency and to 30% in subjects with marked iron deficiency. The total geometrical mean absorption in both normal and iron-deficient subjects was 20%. Veal liver iron absorption was not affected by ascorbic acid but there was a marked reduction in absorption when the food was administered with desferrioxamine. This chelating agent may affect the absorption of ferritin and perhaps hemosiderin. Interaction of veal liver and maize in the lumen of the gut results in an enhancement of the absorption of vegetable iron and a reduction of the absorption of liver iron. Liver is the best food in terms of nutritive iron value because of its high iron content, its high absorbability and its effect on the absorption of vegetal iron. With the exception of meat, its absorption is higher than the iron absorption from vegetal and other animal foods, even when it is administered with vegetables.

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