Effect of Calcium and Phosphorus on Nonhaeme Iron Absorption and Haematogenic Characteristics in Rats

Heba Ezz El-Din Yossef

.

DOI: 10.4236/fns.2010.11003                

Abstract

The objectives of this study were to use the dry thyme leaves as source of nonhaeme iron and evaluate the effects of calcium, phosphorus and calcium + phosphorus on nonhaeme iron absorption and haematogenic characteristics in rats. Thirty adult male albino rats, weighing 150 ± 5 g were divided into five groups. The first group fed basal diet, the second group fed thyme diet, the third group fed thyme diet + calcium, the fourth group fed thyme diet + phosphorus and the fifth group fed thyme diet + calcium + phosphorus. All groups fed experimental diets for six weeks. Hemoglobin (Hb), haematocrit (Ht), red blood cell (RBC), mean corpuscular volume (MCV), serum iron (SI), serum ferritin (SF), total iron–binding capacity and transferrin saturation were determined at the beginning and the at end of the experiment. Iron in diet, Fe intake, Fe feces and Fe absorption were also evaluated. The results indicated that the lowest Fe absorption was observed in rats fed the thyme diet + calcium and thyme diet + calcium + phosphorus. Supplementation the thyme diet with calcium or calcium + phosphorus decreased the values of Hb, Ht, RBC, SI and SF. However, supplementation the thyme diet with phosphorus did not affect in Ht, RBC and MCV but Hb, SI and SF increased. The results suggest that supplementation the diet with calcium or calcium + phosphorus interfere with iron absorption.

Keywords

Nonhaeme Iron, Thyme, Iron Absorption, Hemoglobin

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	J. D. Cook, S. A. Dassenko and P. Whittaker, “Calcium Supplementation: Effect on Iron Absorption,” American Journal of Clinical Nutrition, Vol. 53, No. 1, 1991, pp. 106-111.
[2]	I. L?pez-Aliaga, J. Diaz-Castro, T. Nestares, M. J. M. Alférez and M. S. Campos, “Calcium-Supplemented Goat Milk Does Not Interfere with Iron Absorption in Rats with Anaemia Induced by Dietary Iron Depletion,” Food Chemistry, Vol. 113, No. 3, 2009, pp. 839-841.
[3]	World Health Organization, “Iron De?ciency Anaemia: Assessment, Prevention and Control. A Guide for Pro- gramme Managers,” World Health Organization, Geneva, 2001, pp. 1-114.
[4]	T. Hazell, “Chemical Forms and Bioavailability of Die-tary Minerals,” World Review of Nutriton and Dietetics, Vol. 46, 1985, pp. 45-63.
[5]	L. A. Seekib, N. M. El-Shimi and M. A. Kenawi, “Effect of Some Organic Acids on the Iron Bioavailability of Spinach and Faba Beans,” Alexandria Journal of Agri- cultural Research, Vol. 36, 1991, pp. 117-129.
[6]	M. K. Sweeten, G. C. Smith and H. R. Cross, “Heme Iron Relative to Total Dietary Intake of Iron–Review,” Journal of Food Quality, Vol. 9, No. 4, 1986, pp. 263-275.
[7]	J. D. Cook, “Determinants on Nonheme Iron Absorption in Man,” Food Technology, Vol. 37, No. 10, 1983, pp. 124-126.
[8]	S. J. Fairweather-Tait, “Symposium on ‘Micronutrient Interactions’,” Proceedings of the Nutrition Society, Vol. 54, No. 2, 1995, pp. 465-473.
[9]	L. Hallberg and L. Rossander-Hulten, “The Interaction between Calcium and Iron. Are there Explanations for Con?icting Results?” Scandinavian Journal of Nutrition, Vol. 43, No. 2, 1999, pp. 77-81.
[10]	J. Díaz-Castro, M. J. M. Alféreza, I. López-Aliagaa, T. Nestaresa, and M. S. Campos, “Effect of Calcium-Sup- plemented Goat or Cow Milk on Zinc Status in Rats with Nutritional Ferropenic Anaemia,” International Dairy Jour- nal, Vol. 19, No. 2, 2009, pp. 116-121.
[11]	B. Holland, A. Welch, I. D. Unwin, D. H. Buss, A. A. Paul and D. A. Southgate, “McCance and Widdowson’s: The Composition of Foods,” 5th Edition, Royal Society of Chemistry, Cambridge, 1992.
[12]	S. A. Jadayll, S. K Tukan and H. R. Takruri, “Bio- availability of Iron from Four Different Local Food Plants in Jordan,” Plant Foods for Human Nutrition, Vol. 54, No. 4, 1999, pp. 285-294.
[13]	A. M. Cadden, F. W. Sosulski and J. P. Olson, “Physio- logical Responses of Rats to High Fiber Bread Diets Containing Several Sources of Hulls or Bran,” Journal of Food Science, Vol. 48, No. 4, 1983, pp. 1151-1156.
[14]	P. G. Reeves, F. H. Nielsen and G. C. Fahey, Jr., “AIN-93 Purified Diets for Laboratory Rodents: Final Report of the American Institute of Nutrition Ad Hoc Writing Committee on the Reformulation of the AIN-76A Rodent Diet,” Journal of Nutrition, Vol. 123, No. 11, 1993, pp. 1939-1951.
[15]	AOAC, “Official Methods of Analysis,” 15th Edition, Association of Official Analysis Chemists, Washington, D.C., 1990.
[16]	R. Lee and D. Nieman, “Nutritronal Assessment,” 2nd Edition, McGraw-Hill Science/Engineering/Math, Mosby, 1996.
[17]	SAS, “Statistics Analysis System. SAS Users Guide: Statistics Version,” 5th Edition, SAS Institute Inc., Cary, 2000.
[18]	M. Brune, L. Rossander and L. Hallberg, “Iron Absorp-tion and Phenolic Compounds: Importance of Different Phenolic Structures,” European Journal of Clinical Nutri-tion, Vol. 43, No. 8, 1989, pp. 547-558.
[19]	J. D. Cook, M. B. Reddy, J. Burry, M. A. Juillerat and R. F. Hurrell, “The In?uence of Different Cereal Grains on Iron Absorption from Infant Cereal Foods,” American Journal of Clinical Nutrition, Vol. 65, No. 4, 1997, pp. 964-969.
[20]	M. Layrisse and M. N. Garcia-Casal, “Strategies for the Prevention of Iron Deficiency through Foods in the Household,” Nutrition Reviews, Vol. 55, No. 6, 1997, pp. 233-239.
[21]	J. D. Cook, V. Minnich, C. V. Moore, A. Rasmussen, W. B. Bradley and C. A. Finch, “Absorption of Fortification Iron in Bread,” American Journal of Clinical Nutrition, Vol. 26, No. 8, 1973, pp. 861-872.
[22]	L. S. Peng, H. Omar, A. S. Abdullah, R. Dahalan and M. Ismail, “The Effect of Calcium, Ascorbic Acid and Tan-nic Acid on Iron Availability from Arthrospira Platensis by Caco-2 Cell Model,” Malaysian Journal of Nutrition, Vol. 11, No. 2, 2005, pp. 177-188.
[23]	Z. K. Roughead, C. A. Zito and J. R. Hunt, “Inhibitory Effects of Dietary Calcium on the Initial Uptake and Subsequent Retention of Heme and Nonheme Iron in Humans: Comparisons Using an Intestinal Lavage Me-thod,” American Journal of Clinical Nutrition, Vol. 82, No. 3, 2005, pp. 589-597.
[24]	M. J. M. Alférez, I. López-Aliaga, T. Nestares, J. Díaz- Castro, M. Barrionuevo and P. B. Ros, “Dietary Goat Milk Improves Iron Bioavailability in Rats with Induced Ferropenic Anaemia in Comparison with Cow Milk,” International Dairy Journal, Vol. 16, No. 7, 2006, pp. 813-821.
[25]	M. Hernández, V. Sousa, S. Villalpando, A. Moreno, I. Montalvo and M. L?pez-Alarc?n, “Cooking and Fe For-tification Have Different Effects on Fe Bioavailability of Bread and Tortillas,” Journal of the American College of Nutrition, Vol. 25, No. 1, 2006, pp. 20-25.
[26]	P. Preziosi, S. Hercberg, P. Galan, M. Devanlay, F. Che-rouvrier and H. Dupin, “Iron Status of a Healthy French Population: Factors Determining Biochemical Markers,” Annals of Nutrition and Metabolism, Vol. 38, No. 4, 1994, pp. 192-202.
[27]	L. P. Van de Vijver, A. F. Kardinaal and J. Charzewska, “Calcium Intake is Weakly but Consistently Negatively Associated with Iron Status in Girls and Women in Six European Countries,” Journal of Nutrition, Vol. 129, No. 5, 1999, pp. 963-968.
[28]	P. Galan, S. Hercberg, Y. Soustre, M. C. Dop and H. Dupin, “Factors Affecting Iron Stores in French Female Students,” Human Nutrition–Clinical Nutrition, Vol. 39, No. 4, 1985, pp. 279-287.
[29]	M. K. Abdel-Rahman, A. A. Anein and A. M. Hussien, “Effect of Iron-Food Intake on Anaemia Indices; Hae- moglobin, Iron and Ferritin among Childbearing Egyp-tian Females,” World Journal of Agricultural Sciences, Vol. 4, No. 1, 2008, pp. 7-12.
[30]	M. Hernández, V. Sousa, A. Moreno, S. Villapando and M. L?pez-Alarc?n, “Iron Bioavailability and Utilization in Rats are Lower from Lime Treated Corn Flour than from Wheat Flour when they are Fortified with Different Sources of Iron,” Journal of Nutrition, Vol. 133, No. 1, 2003, pp. 154-159.