Iron retention in young women fed chickpea (Cicer Arietinum) and milk‐supplemented wheat diets at two levels of energy

Nine young adult women were fed diets containing wheat, wheat and chickpea or wheat and milk at each of the two energy levels of 1900 and 1600 Kcal/day. Iron was estimated in food, feces and urine. From a balance study, iron intake, iron excretion, iron absorption and iron retention were calculated. The results indicated that utilization of iron was better at higher energy level. The iron absorption and retention was highest in chickpea supplemented diets followed by milk and wheat supplemented diets. The absorption decreased practically in all the subjects when shifted from high to low level of energy. The fecal iron excretion was affected significantly (P ≤ 0.01) as the level of energy is changed from 1900 Kcal to 1600 Kcal. Protein source also affect fecal iron excretion significantly (P ≤ 0.01). Neither the protein source nor the level of energy had any significant effect on urinary iron excretion.

Key words:

• Iron
• absorption
• retention
• energy level
• chick‐pea
• milk and wheat diets