Effect of ascorbic acid on availability of iron from an egg based whole day diet of college girls
1980
Rathee, Saroj | Pradhan, K.
Egg and ascorbic acid supplementation of the normal meals of 10 adolescent Indian college girls affected iron absorption from the whole day's diet. Records of total food intake during the entire day were completed by each subject. Supplements were in the form of 50 g scrambled egg added to the breakfast menu, and 200 ml fresh orange juice given in single or 2 equally divided doses during breakfast and dinner. Dietary iron intake and fecal iron losses were analyzed. Mean absorption of iron as a percentage of intake was calculated to be 18.9%, 14.5%, 26.4%, and 32.3% for meals without egg, with egg, with egg plus ascorbic acid as a single dose, and with egg plus ascorbic acid supplemented in divided doses, respectively. Thus, all subjects exhibited decreased iron absorption when egg was included in their diets, but markedly improved absorption with ascorbic acid supplements.
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