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Dietary fructose v. glucose lowers ferrous-iron absorption in rats

Published online by Cambridge University Press:  09 March 2007

I. A. Brouwer ,
A. G. Lemmens  and
A. C. Beynenl
I. A. Brouwer
Affiliation:
Department of Human Nutrition, Agricultural University, PO Box 8129, 6700 EV Wageningen, The Netherlands Department of Laboratory Animal Science, State University, PO Box 80.166, 3508 TD Utrecht, The Netherlands
A. G. Lemmens
Affiliation:
Department of Laboratory Animal Science, State University, PO Box 80.166, 3508 TD Utrecht, The Netherlands
A. C. Beynenl
Affiliation:
Department of Human Nutrition, Agricultural University, PO Box 8129, 6700 EV Wageningen, The Netherlands Department of Laboratory Animal Science, State University, PO Box 80.166, 3508 TD Utrecht, The Netherlands
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Abstract

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The effect of dietary fructose v. glucose on Fe solubility in the small intestine and apparent Fe absorption was studied in rats. Female rats were fed for 4 weeks on low-Fe (10 mg Fe/kg) or normal-Fe (40 mg Fe/kg) diets containing either fructose or glucose (709·4 g monosaccharide/kg). Fe was added to the diets in the form of FeSO4. The low-Fe diets did not lower levels of haemoglobin and packed cell volume, but significantly lowered Fe concentration and Fe mass in the liver, kidney and spleen. Fructose v. glucose also lowered Fe concentrations in these organs, but did not alter absolute Fe contents. Low Fe intake reduced the amount of Fe in the intestinal lumen. The total amount of Fe and Fe concentration in the liquid phase of the proximal intestinal lumen were depressed by fructose irrespective of Fe intake. Fructose also lowered the amount of Fe in the liquid phase of the distal intestine. In keeping with these observations, dietary fructose significantly lowered apparent absorption of Fe at the two levels of Fe intake. Decreasing the intake of Fe raised the percentage of apparent Fe absorption.

Keywords

FructoseIronGlucoseRat
Type
Iron Intake and Status
Information
British Journal of Nutrition , Volume 70 , Issue 1 , July 1993 , pp. 171 - 178
Copyright
Copyright © The Nutrition Society 1993

References

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