Iron Absorption and Retention from Beef and Processed Beef Extended with Soy Protein Concentrates in Rat Feeding Experiments

Abstract

Iron absorption is known to be a complex process influenced by many factors, in particular bioavailability of dietary iron. In recent years there has been an extensive use of soybean proteins in certain meat products and dairy-type foods. Good protein quality, low cost, plentiful supply and excellent functional properties make it an attractive raw material for the development of new manufactured foods. Iron absorption studies have raised concern about the bioavailability of iron in soybean products.