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Doctoral Thesis
DOI
10.11606/T.9.1988.tde-03042008-162224
Document
Author
Full name
Celia Colli
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 1988
Supervisor
Committee
Barbério, José Carlos (President)
Lajolo, Franco Maria
Moreno, Fernando Salvador
Szarfarc, Sophia Cornbluth
Vannucchi, Hélio
Title in Portuguese
Biodisponibilidade de ferro em dieta regional de São Paulo
Keywords in Portuguese
Biodisponibilidade
Dieta
Ferro
Ratos anêmicos
Repleção de hemoglobina
Abstract in Portuguese
Foi feito um estudo de determinação da biodisponibilidade de ferro em dieta regional de São Paulo, formulada com base no Estudo Nacional de Despesa Familiar (ENDEF). Para tanto, foram utilizados o método de repleção da hemoglobina em ratos anêmicos e o método "in vitro" de determinação de ferro dialisável. Paralelamente, avaliou-se as condições de obtenção de anemia em ratos. Concluiu-se que teores de 14 a 19 mg/g de ferro numa ração à base de caseína levam a uma redução de cerca de 40% (de 12,7g/dl para 7g/dl) da concentração de hemoglobina dos animais em períodos de 35 a 40 dias. A biodisponibilidade de ferro, da dieta regional, para ratos anêmicos é de 50% e igual à da caseína com a mesma composição. A porcentagem de ferro dialisável é maior na dieta à base de caseina do que na dieta à base de dieta regional (4,5% e 5,4% respectivamente). Os resultados sugerem uma inadequação dessa dieta quanto ao aporte de ferro.
Title in English
Iron bioavailability in São Paulo regional diet
Keywords in English
Anemic rats
Bioavailability
Diets
Hemoglobin repletion
Iron
Abstract in English
The hemoglobin repletion technique in anemic rats and an "in vitro" method were used to obtain data on iron bioavailability in a regional diet and in a diet based on milk. Previously, optimum condition for obtaining iron deficiency anemia in rats were established. Concentrations of iron from 14 to 19 mg/g in a basal casein diet led to a reduction of about 40% in hemoglobin concentration in a 35 days assay. The percentage of bioavailable iron in both regional and casein diets for anemic rats was similar and averaged 50%. The percentage of dialysable iron in the casein diet was greater than in regional diet (5.4%.compared to 4.5%). The results suggest an inadequaly of the regional diet related to iron.
 
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CeliaColli_tese.pdf (16.52 Mbytes)
Publishing Date
2008-04-04
 
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