The effect of soy protein isolate in the diet on retention by the rat of iron from radiolabeled test meals

D. B. Thompson, J. W. Erdman

Research output: Contribution to journalArticlepeer-review

Abstract

The influence of soy protein isolate (SPI) in the diet on whole-body retention of extrinsically radiolabeled iron from test meals containing or not containing SPI was evaluated in marginally iron-deficient weanling rats. In experiment 1 SPI was compared with casein in a 2 x 2 factorial design: diets and test meals were either SPI-based or casein-based. Diets were fed for 13 days prior to the test meal and for 7 days subsequent to the test meal. Rats fed the SPI-based diet retained less iron from test meals than did rats fed the casein-based diet (66.1 vs. 74.8%, P < 0.001). Experiment 2 showed that an SPI-based diet fed during the final 4 days of a 14-day pre-test meal period and subsequent to the test meal led to less iron retention compared to a casein-based diet. In addition to the observed diet effect, experiment 1 showed that iron retention was less from an SPI-based test meal than from a casein-based test meal, confirming previous reports of adverse effects of SPI on iron retention. The present experiments show that SPI can adversely effect iron retention in two ways: by its presence in the diet before and after a test meal, and by its presence in a test meal.

Original languageEnglish (US)
Pages (from-to)307-311
Number of pages5
JournalJournal of Nutrition
Volume114
Issue number2
DOIs
StatePublished - Jan 1 1984

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics

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