Universidad de Córdoba BIODISPONIBILIDAD MINERAL DE ...

Resultados
Food
Lamb
Table 1.- Heme iron content in foods
Heme iron content in
cooked food
(µg/g)
References
Chop lamb 22,5 ± 2,0 Lombardi-Boccia et al. (2002)
Beef
Beef loin 26,0 ± 4,0 Carpenter & Clark. (1995).
Beef steak 21,0 ± 1,0 Kalpalathika et al. (1991)
Beef burguer 20,0 ± 0,4 Kalpalathika et al. (1991)
Roast beef 16,8 ± 0,5 Kalpalathika et al. (1991)
Beef doners 15,98 ± 2,86 Turhan et al. (2004)
Frankfurter 10,4 ± 0,5 Kalpalathika et al. (1991)
Pork
Loin pork 2,1 ± 1,0 Lombardi-Boccia et al. (2002)
Poultry
Chicken breast 1,6 ± 1,0 Lombardi-Boccia et al. (2002)
Chicken leg 4,2 ± 1,0 Lombardi-Boccia et al. (2002)
Chicken doners 4,49 ± 1,95 Turhan et al. (2004)
Chicken dark meat 4,9 ± 1,0 Clark et al. (1997)
Chicken light meat 1,7 ± 0,5 Clark et al. (1997)
It would be useful to take into account that heme iron is transformed into
non heme iron as a consequence of heat treatment or storage (Lombardi-
Boccia et al. 2002; Purchas et al. 2003). This can lead to mistakes when
evaluating the content of heme iron in foods, because in most cases, data
provided in literature are yielded from raw food, without considering loss of
heme iron during cooking. In general, the more intensive the heat treatment is,
the more degree of transformation from heme iron to non heme iron occurs.
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