The effect of ascorbic acid on iron retention from a diet with predicted low iron bioavailability (containing minimal meat and ascorbic acid) was investigated in iron-depleted premenopausal women. Eleven women were depleted of storage iron (indicated by serum ferritin) through a combination of diet (5.0 mg Fe/2000 kcal for 67-88 d) and phlebotomy. They then consumed a diet containing 13.7 mg Fe/2000 kcal, supplemented with placebo or ascorbic acid three times daily (1500 mg total) with meals for 5.5 wk. Ascorbic acid improved apparent iron absorption (balance method) [38 +/- 2% (means +/- SEM) vs 27 +/- 2%]. Ascorbic acid also improved hemoglobin, erythrocyte protoporphyrins, and serum iron but not hematocrit, serum ferritin, iron-binding capacity, or transferrin saturation. In iron-depleted women consuming a diet with predicted poor iron availability, ascorbic acid supplementation enhanced body iron retention for 5.5 wk.

译文

:在缺铁的绝经前妇女中研究了抗坏血酸对铁的生物滞留量具有预期低铁含量(含少量肉和抗坏血酸)的饮食中铁保留的影响。通过饮食(5.0 mg Fe / 2000 kcal,67-88 d)和静脉放血相结合,耗尽了11名妇女的铁储备(以血清铁蛋白表示)。然后,他们进食了含有13.7 mg Fe / 2000 kcal的饮食,每天补充3次(共1500 mg)安慰剂或抗坏血酸,并进餐5.5周。抗坏血酸提高了表观铁的吸收(平衡法)[38 /-2%(平均值/-SEM)对27 /-2%]。抗坏血酸还可以改善血红蛋白,红血球原卟啉和血清铁,但不能改善血细胞比容,血清铁蛋白,铁结合能力或转铁蛋白饱和度。在饮食中铁含量低的女性中,铁的可利用性预计较差,补充抗坏血酸可增加体内铁保持5.5周的能力。

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