Skip to main content
    • Aa
    • Aa
  • Access
  • Cited by 20
  • Cited by
    This article has been cited by the following publications. This list is generated based on data provided by CrossRef.

    Messina, Mark and Messina, Virginia 2010. The Role of Soy in Vegetarian Diets. Nutrients, Vol. 2, Issue. 8, p. 855.

    Lynch, Sean R. 2009. Interaction of Iron with Other Nutrients. Nutrition Reviews, Vol. 55, Issue. 4, p. 102.

    Judprasong, Kunchit Siripinyanond, Atitaya and Shiowatana, Juwadee 2007. Towards better understanding of in vitro bioavailability of iron through the use of dialysis profiles from a continuous-flow dialysis with inductively coupled plasma spectrometric detection. Journal of Analytical Atomic Spectrometry, Vol. 22, Issue. 7, p. 807.

    Olivares, Manuel Pizarro, Fernando Hertrampf, Eva Fuenmayor, Guillermo and Estévez, Edmundo 2007. Iron absorption from wheat flour: effects of lemonade and chamomile infusion. Nutrition, Vol. 23, Issue. 4, p. 296.

    Etcheverry, Paz Hawthorne, Keli M. Liang, Lily K. Abrams, Steven A. and Griffin, Ian J. 2006. Effect of Beef and Soy Proteins on the Absorption of Non-Heme Iron and Inorganic Zinc in Children. Journal of the American College of Nutrition, Vol. 25, Issue. 1, p. 34.

    Davidsson, Lena Ziegler, Ekhard E. Kastenmayer, Peter van Dael, Peter and Barclay, Denis 2004. Dephytinisation of soyabean protein isolate with low native phytic acid content has limited impact on mineral and trace element absorption in healthy infants. British Journal of Nutrition, Vol. 91, Issue. 02, p. 287.

    Fagbenro, Oyedapo A. and Davies, Simon J. 2004. Use of High Percentages of Soy Protein Concentrate as Fish Meal Substitute in Practical Diets for African Catfish,Clarias gariepinus(Burchell 1822). Journal of Applied Aquaculture, Vol. 16, Issue. 1-2, p. 113.

    Fairweather-Tait, Susan J. 2004. Iron nutrition in the UK: getting the balance right. Proceedings of the Nutrition Society, Vol. 63, Issue. 04, p. 519.

    Marie Minihane, Anne and Rimbach, Gerald 2002. Iron absorption and the iron binding and anti-oxidant properties of phytic acid. International Journal of Food Science and Technology, Vol. 37, Issue. 7, p. 741.

    Fagbenro, and Davies, 2001. Use of soybean flour (dehulled, solvent-extracted soybean) as a fish meal substitute in practical diets for African catfish, Clarias gariepinus (Burchell 1822): growth, feed utilization and digestibility. Journal of Applied Ichthyology, Vol. 17, Issue. 2, p. 64.

    Pallauf, J. Pippig, S. Most, E. and Rimbach, G. 1999. Supplemental Sodium Phytate and Microbial Phytase Influence Iron Availability in Growing Rats. Journal of Trace Elements in Medicine and Biology, Vol. 13, Issue. 3, p. 134.

    Lombardi-Boccia, Ginevra Schlemmer, Ulrich Cappelloni, Marsilio and Lullo, Giuseppe Di 1998. The inhibitory effect of albumin extracts from white beans (Phaseolus vulgaris L.) on in vitro iron and zinc dialysability: role of phytic acid. Food Chemistry, Vol. 63, Issue. 1, p. 1.

    Liener, Irvin E. 1994. Implications of antinutritional components in soybean foods. Critical Reviews in Food Science and Nutrition, Vol. 34, Issue. 1, p. 31.

    (Secretary), P. J. AGGETT HASCHKE, F. HEINE, W. HERNELL, O. LAUNIALA, K. REY, J. RUBINO, A. SCHÖCH, G. SENTERRE, J. and TORMO, R. 1990. Comment on the Composition of Cow's Milk Based Follow-up Formulas ESPGAN COMMITTEE ON NUTRITION:. Acta Paediatrica, Vol. 79, Issue. 2, p. 250.

    Pallauf, J. Krämer, K. Markwitan, A. and Ebel, D. 1990. Effekt einer Zulage an Citronensäure auf die Bioverfügbarkeit von Zink aus Maiskeimen. Zeitschrift für Ernährungswissenschaft, Vol. 29, Issue. 1, p. 27.

    BOTHWELL, T. H. BAYNES, R. D. MACFARLANE, B. J. and MACPHAIL, A. P. 1989. Nutritional iron requirements and food iron absorption. Journal of Internal Medicine, Vol. 226, Issue. 5, p. 357.

    Fox, M.R. Spivey and Tao, S.-H. 1989. Nutritional Toxicology.

    Miles, C. W. 1989. Effects of vegetable proteins on iron and zinc absorption and availability in humans. Journal of the American Oil Chemists’ Society, Vol. 66, Issue. 7, p. 924.

    Miller, D. D. and Berner, L. A. 1989. Is solubility in vitro a reliable predictor of iron bioavailability?. Biological Trace Element Research, Vol. 19, Issue. 1-2, p. 11.

    Skikne, Barry S. 1988. Current concepts in iron deficiency anemia. Food Reviews International, Vol. 4, Issue. 2, p. 137.


Factors influencing the absorption of iron from soya-bean protein products

  • D. P. Derman (a1), D. Ballot (a1), T. H. Bothwell (a1), B. J. Macfarlane (a1), R. D. Baynes (a1), A. P. Macphail (a1), M. Gillooly (a1), J. E. Bothwell (a1), W. R. Bezwoda (a1) and F. Mayet (a2)
  • DOI:
  • Published online: 01 March 2007

1. The absorption of iron from soya-bean (Glycine hispida)-based and milk-based infant formulas was assessed in 138 multiparous Indian women, using the erythrocyte utilization of radioactive Fe method.

2. Fe absorption was significantly greater from the basal milk formula (1.5 g protein) than it was from the basal soya-bean formula (2.3 g protein), with geometric mean values of 0.083 and 0.044 respectively.

3. Ascorbic acid markedly increased Fe absorption from the milk-based formula in a dose-dependent fashion. The increase was fivefold when the ascorbic acid: Fe ratio on a weight-for-weight basis was 6: 1 and over tenfold when it was 20:1. In contrast, ascorbic acid had a less-marked effect on the absorption of Fe from the soya-bean-based formula, with only a two- to threefold increase at an ascorbic acid: Fe ratio of 20: 1.

4. The geometric mean Fe absorption from the soya-bean formula (1.27 mg Fe, 2.3 g isolated soya-bean protein (ISP)) was somewhat less than that from the same amounts of ISP and ascorbic acid made up in milk (0.075 and 0.1 13 respectively). However, a direct comparison between the soya-bean formula in milk and in water showed no significant difference (0.043 and 0.060 respectively).

5. Fe absorption from a drink containing 10 g ISP and 30 mg ascorbic acid was significantly better than that from a similar drink containing the soya-bean flour from which ISP is extracted (0.044 and 0.027 respectively).

6. Heating ISP to 200° for 2 h before its use had no effect on Fe availability. When 2.3 g heated ISP (10 mg ascorbic acid) was compared with a similar formulation of untreated ISP, Fe absorption values were 0.135 and 0.099 respectively. Comparable values with 25 g ISP (no ascorbic acid) were 0.067 and 0.058.

7. Citric acid in amounts of 1 4 g had a dose related but limited enhancing effect on Fe absorption from 10 g ISP, with a rise from 0.01 1 (no citric acid) to 0.068 (4 g citric acid).

8. There was appreciable variability in the levels of Fe absorption in different studies, which suggested that unidentified manufacturing or preparative differences might be influencing the overall results.

    • Send article to Kindle

      To send this article to your Kindle, first ensure is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle.

      Note you can select to send to either the or variations. ‘’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      Factors influencing the absorption of iron from soya-bean protein products
      Available formats
      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Dropbox account. Find out more about sending content to Dropbox.

      Factors influencing the absorption of iron from soya-bean protein products
      Available formats
      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about sending content to Google Drive.

      Factors influencing the absorption of iron from soya-bean protein products
      Available formats
Linked references
Hide All

This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

D. P. Derman , T. H. Bothwell , A. P. MacPhail , J. D. Torrance , W. R. Bezwoda , R. W. Charlton & F. Mayet (1980). Scandinavian Journal of Haematology 25, 193201.

P. B. Disler , S. R. Lynch , R. W. Charlton , J. D. Torrance , T. H. Bothwell , R. B. Walker & F. Mayet (1975).Gut 16, 193200.

J. D. Eakins & D. A. Brown (1966). International Journal of Applied Radiation Isotopes 17, 391397.

L. Hallberg (1981). Annual Review of Nutrition 1, 123147.

International Committee for Standardization in Haematology (1978 a). Brirish Journal of Haematology 38, 291294.

International Committee for Standardization in Haematology (1978 b). British Journal of Haematology 38, 281290.

S. W. Rizk & F. M. Clydesdale (1985). Journal of Food Science 50, 10881091.

M. H. Sayers , S. R. Lynch , P. Jacobs , R. W. Charlton , T. H. Bothwell , R. B. Walker & F. Mayet (1973). British Journal of Haematology 24, 209218.

Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
Please enter your name
Please enter a valid email address
Who would you like to send this to? *