부산대학교 도서관

The effect of increasing cooking temperatures of meat on nonheme iron absorption from a composite meal was investigated. Cysteine-containing peptides may have a role in the iron absorption enhancing effect of muscle proteins. Heat treatment can change the content of sulfhydryl groups produced from cysteine and thereby affect iron absorption. Twenty-one women (25 [+ or -] 3 y) were served a basic meal without meat and two other meals consisting of the basic meal plus 75 g of pork meat cooked at 70, 95 or 120[degrees]C. The meals were extrinsically labeled with [sup.55]Fe or [sup.59]Fe. Iron absorption was determined from measurements of whole-body [sup.59]Fe retention and the activity of [sup.55]Fe and [sup.59]Fe in blood samples. Nonheme iron absorptions were 0.9 (0.5-4.0)% (P = 0.06), 0.7 (0.4-3.9)% (P = 0.1) and 2.0 (1.3-3.1)% (P < 0.001) greater when meat cooked at 70, 95 or 120[degrees]C, respectively, was added to the basic meal. Increasing the cooking temperature of meat did not impair nonheme iron absorption compared with cooking at 70[degrees]C. Because the cysteine content of meat decreased with increasing cooking temperature, this argues against a specific contribution of sulfhydryl groups from cysteine residues in the promotion of nonheme iron absorption by meat proteins. KEY WORDS: * Nonheme iron absorption * meat * cooking * humans * whole-body counting