Effect of Interaction of Various Foods on Iron Absorption

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Abstract
Iron absorption from food of animal origin (veal and fish muscle) and vegetable origin (corn and black beans) has been compared with the absorption from a meal in which the vegetable and animal food previously administered are combined. Iron absorption from veal combined with corn or black beans was less than that observed when veal was given alone. The decrease was less striking when veal was mixed with black beans. It seems that corn does not inhibit fish-iron absorption. Corn or black bean iron is better absorbed when combined with food from animal origin than when given alone. It was three times greater in two experiments. Amino acids in the same number and proportion as are present in 100 g of fish muscle enhance the iron absorption from black beans about three times. These preliminary data seem to indicate that the interaction of vegetable with animal food during digestion may change the pattern of iron absorption of these foods given alone. It also indicates that a certain proportion of animal food should be included in the diet to enhance iron absorption from vegetable food.

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