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Blood, 1970, Vol. 35, No. 5, pp. 669-682.
© 1970 American Society of Hematology, Inc.
Effect of Amino Acids on Iron Absorption from a
Staple Vegetable Food
CARLOS MARTINEZ-TORRES 1 and
MIGUEL LAYRISSE 1
1 Instituto Venezolano de Investigaciones Científicas (I.V.I.C.), Apartado
1827, Caracas, Venezuela.
Black beans, a staple food consumed in large amounts in Central and South
America, were used as a model for the studies of the effect of fish or amino
acids present in fish on iron absorption from vegetable food.
The iron absorption rate in 137 subjects showed an asymmetric distribution.
The mean iron absorption was 2.6 per cent and the limit of one standard
deviation was from 0.8-8.2 per cent.
Iron absorption from black beans increased about twice when the food was
administered with either fish or with amino acids in number and proportion as
present in 100 Gm. of fish. Further experiments showed that the absorption is
not enhanced if the black beans were mixed with either basic amino acids
(Histidine, Arginine and Lysine), aromatic amino acids (phenylalanine, Tyrosine
and Tryptophan) or other amino acids grouped as "aliphatics" (Glycine,
Alanine, Leucine, Isoleucine, Serine, Threonine, Aspartic acid and Glutamic
acid). However, either cysteine plus methionine, or cysteine alone enhances
iron absorption from black beans in similar proportion as observed when this
food was mixed with fish or total amino acids present in fish.
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