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Iron Dialyzability from Hospital Duplicate Meals: Daily Intake

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Abstract

Both total and dialyzable iron levels and corresponding dialyzability were determined in 108 duplicate meals during 36 consecutive days. Total mean iron fraction of 5.90 ± 4.97 mg was found in the meals. The iron supplied by the meals is directly and significantly (p < 0.05) correlated with macromicronutrient content (carbohydrates, fiber, and protein). The mean iron dialyzability (4.81 ± 3.25%) was low and not significantly different among the three primary meals (breakfast, lunch, and dinner). Significant interactions of several minerals on iron levels were found (p < 0.05). Iron dialyzability was only statistically influenced by zinc dialyzability in meals (p < 0.05). The dialyzed iron fraction present in meals was significantly correlated with protein and ascorbic acid levels (p < 0.01). The mean iron daily dietary intake was 17.7 ± 6.91 mg. The hospital meals provided enough iron. Foods of animal origin are primary sources of iron in diet.

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Authors and Affiliations

  1. Department of Nutrition and Food Science, University of Granada, 18071, Granada, Spain

    Carlos Velasco-Reynold, Miguel Navarro-Alarcon, Herminia Lopez-Ga de la Serrana & María C. Lopez-Martinez

  2. Hospital of Motril, Motril, Granada, Spain

    Vidal Perez-Valero

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  1. Carlos Velasco-Reynold
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  2. Miguel Navarro-Alarcon
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  3. Herminia Lopez-Ga de la Serrana
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  4. Vidal Perez-Valero
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  5. María C. Lopez-Martinez
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Correspondence to Miguel Navarro-Alarcon.

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Velasco-Reynold, C., Navarro-Alarcon, M., Lopez-Ga de la Serrana, H. et al. Iron Dialyzability from Hospital Duplicate Meals: Daily Intake. Biol Trace Elem Res 130, 241–248 (2009). https://doi.org/10.1007/s12011-009-8339-4

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  • DOI: https://doi.org/10.1007/s12011-009-8339-4

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