膳食中几种营养和非营养成分与铁的可利用性

膳食中铁的吸收利用受食物组成成分及烹调方法的影响。全素膳和基本素膳中铁是非血红素铁，与可利用铁之间呈显著负相关（ｒ＝－０．５４８０，Ｐ＜０．００１），其蛋白质与可利用铁之间也呈显著负相关（ｒ＝－０．８２１４，Ｐ＜０．００１），而每日添加１００ｇ左右瘦肉或肝的混合膳，因含有血红素铁和动物组织蛋白质，它们与可利用铁之间都呈显著正相关，分别为ｒ＝０．６４８８（Ｐ＜０．００１）和ｒ＝０．７５７９（Ｐ＜０．００１）。提示混合膳可提供足够的可利用铁以满足铁的需要，而素膳则不能。在无肉食的情况下，应改变烹调方法和饮食习惯，提高抗坏血酸的摄入量，以促进铁的利用。

Nutritional and nonnutritional components of diets and the availability of iron

The availability of iron in a diet composed of nature food was influenced by its components and the ways of cooking. The iron of vegetarian meal and basically vegetarian meal is nonheme iron. There was a highly significantly negative correlation between available iron and nonheme iron(r=-0.5280,P<0.001 )and between the protein content of vegetarian meals and the available iron in the diet(r=-0. 8214,P<0. 001).But in the mixed meal which contained about 100 g of lean meat or liver ,the heme iron and protein of animal tissue were positively correlated with the available iron ,respectively(r=0. 6488,P<0. 001 and r=0. 7579,P<0; 001). The results showed that the mired meal can provide sufficient available iron to meat the need of iron ,but the vegetarian meal can not. In case of no meat in a meal ,the ways of cooking and the dietary habitsshould be changed ,in order to obtain more ascorbic acid to promote the availability of iron.(Dept.of Preventive Medicine ,Jiangxi Medical College)