Absorption of iron from maize (Zea maysL.) and soya beans (Glycine hispidaMax.) in Jamaican infants

Abstract

1. The absorption of iron from59Fe-labelled maize and soya-bean preparations was measured by whole-body counting in forty-two apparently healthy Jamaican infants and compared with the absorption of ferrous ascorbate.2. The mean absorption of Fe from maize was 4·3% and from soya beans baked at 300°, 9·4%, compared with 28·5% for ferrous ascorbate. In a group of children given boiled soya beans the mean absorption of Fe was 2·8%, and of ferrous ascorbate 16·7%.3. There was much variability between replicate tests made on the same child at intervals of 1–2 weeks.4. The absorption of food Fe was not increased in children who were considered to be anaemic (haemoglobin less than 100 g/l) or Fe-deficient (serum Fe less than 500 μg/l and saturation of total Fe-binding capacity less than 15%).5. The poor availability of Fe in maize meal, which is a staple food of children in Jamaica, is probably an important cause of the high prevalence of Fe-deficiency anaemia.