Comparison of a Modified Hemoglobin Regeneration E

Authors: Katsuhiko Yokoi Aki Konomi Miki Otagi

Publish Date: 2011/01/12

Volume: 143, Issue: 2, Pages: 1103-1109

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Abstract

The sloperatio assay is being used as a gold standard for determining iron bioavailability in foods We compared the modified hemoglobin Hb regeneration efficiency HRE method Yokoi K Konomi A Otagi M 2009 Br J Nutr 102 215–220 with the sloperatio assay for measurement of iron bioavailability The relative bioavailability of iron in cocoa powder was measured by both methods using ferric citrate as a control ie 100 In the sloperatio assay thirtytwo 4weekold male F/344 N rats were depleted in iron stores for 28 days and then eight groups of four rats each were repleted for 25 days using graded levels of dietary ferric citrate or the cocoa powder The slope for the cocoa powder 1720 g Hb/L/mg Fe/kg was 099 that of ferric citrate 1727 g Hb/L/mg Fe/kg On the other hand the HRE value of the cocoa powder was 096 that of ferric citrate based on the previous report The relative iron bioavailabilities measured by both methods agreed indicating that the modified HRE method is compatible with the sloperatio assay in measuring the bioavailability of iron in foodsThere is no conflict of interest This study was partly supported by the Iijima Memorial Foundation for the Promotion of Food Science and Technology Author contributions KY designed the study conducted the sample collection did the data analysis and contributed to the drafting and the writing of the manuscript AK contributed to the execution of the experiment and to the drafting of the manuscript MO contributed to the execution of the experiment and to the data collection

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