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beef and chicken muscle increased iron absorption 180%
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Meat Protein Fractions Enhance Nonheme Iron Absorption in Humans.
Hurrell RF, Reddy MB, Juillerat M, Cook JD
J Nutr. 2006 Nov ; 136(11): 2808-2812

The nature of the enhancing effect of muscle tissue on nonheme iron
absorption in humans is unclear but thought to be related to muscle
proteins. We conducted radioiron absorption studies to compare iron
absorption from proteins isolated from beef and chicken muscle with
that from freeze-dried beef and chicken muscle and from egg albumin.
All meals contained an equivalent amount of protein as part of a
semisynthetic liquid formula. Freeze-dried beef and chicken muscle
increased iron absorption 180% (P < 0.001) and 100% (P < 0.001),
respectively, relative to egg albumin. When added to the meal at an
equivalent protein level (15 g), the isolated beef protein and the
isolated heme-free beef protein with 94 and 98% protein content,
respectively, increased iron absorption to the same extent as the
native beef muscle. Similarly, when added to the meal at an equivalent
protein level (30 g), isolated chicken muscle protein (94% protein)
increased iron absorption similarly to native chicken muscle. Iron
absorption from the meal containing the isolated heme-free chicken
protein, however, was 120% (P < 0.01) greater than from the meal
containing freeze-dried chicken muscle, indicating that a nonprotein
component of muscle tissue with iron-binding potential may have been
removed or concentrated by the protein extraction and separation
procedures. Our results support the hypothesis that the enhancing
effect of muscle tissue on iron absorption is mainly protein related
but indicate that other factors may also play a role.

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