The effect of proteins from animal source foods on heme iron bioavailability in humans

Abstract Forty-five women (35–45 year) were randomly assigned to three iron (Fe) absorption sub-studies, which measured the effects of dietary animal proteins on the absorption of heme Fe. Study 1 was focused on heme, red blood cell concentrate (RBCC), hemoglobin (Hb), RBCC + beef meat; study 2 on heme, heme + fish, chicken, and beef; and study 3 on heme and heme + purified animal protein (casein, collagen, albumin). Study 1: the bioavailability of heme Fe from Hb was similar to heme only (∼13.0%). RBCC (25.0%) and RBCC + beef (21.3%) were found to be increased 2- and 1.6-fold, respectively, when compared with heme alone ( p p