Increasing the Cooking Temperature of Meat Does Not Affect Nonheme Iron Absorption from a Phytate-Rich Meal in Women
2003
Baech, Sussi B. | Hansen, Marianne | Bukhave, Klaus | Kristensen, Lars | Jensen, Mikael | Sorensen, Sven S. | Purslow, Peter P. | Skibsted, Leif H. | Sandström, Brittmarie
The effect of increasing cooking temperatures of meat on nonheme iron absorption from a composite meal was investigated. Cysteine-containing peptides may have a role in the iron absorption enhancing effect of muscle proteins. Heat treatment can change the content of sulfhydryl groups produced from cysteine and thereby affect iron absorption. Twenty-one women (25 ± 3 y) were served a basic meal without meat and two other meals consisting of the basic meal plus 75 g of pork meat cooked at 70, 95 or 120°C. The meals were extrinsically labeled with 55Fe or 59Fe. Iron absorption was determined from measurements of whole-body 59Fe retention and the activity of 55Fe and 59Fe in blood samples. Nonheme iron absorptions were 0.9 (0.5–4.0)% (P = 0.06), 0.7 (0.4–3.9)% (P = 0.1) and 2.0 (1.3–3.1)% (P < 0.001) greater when meat cooked at 70, 95 or 120°C, respectively, was added to the basic meal. Increasing the cooking temperature of meat did not impair nonheme iron absorption compared with cooking at 70°C. Because the cysteine content of meat decreased with increasing cooking temperature, this argues against a specific contribution of sulfhydryl groups from cysteine residues in the promotion of nonheme iron absorption by meat proteins.
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