{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/70080"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/70080","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"The Effect of Soy Products in The Diet on Retention of Non-Heme Iron From Radiolabeled Test Meals Fed to Marginally Iron-Deficient Young Rats","abstract":"Diets based either on casein or soy products and containing about 25 ppm iron were fed to weanling rats for 13 days. Rats were fasted overnight and fed a ('59)Fe-radiolabeled casein test meal the morning of day 14. On day 21 less ('59)Fe was retained by rats fed various diets based on selected soy products than by rats fed the casein-based diet. A similar adverse effect of diet components on ('59)Fe retention from a casein test meal was observed for lactalbumin and for psyllium husk. No adverse effect of diet on ('59)Fe retention was observed for the fiber of soy cotyledons or for rapeseed protein concentrate.","abstract_html":"Diets based either on casein or soy products and containing about 25 ppm iron were fed to weanling rats for 13 days. Rats were fasted overnight and fed a ('59)Fe-radiolabeled casein test meal the morning of day 14. On day 21 less ('59)Fe was retained by rats fed various diets based on selected soy products than by rats fed the casein-based diet. A similar adverse effect of diet components on ('59)Fe retention from a casein test meal was observed for lactalbumin and for psyllium husk. No adverse effect of diet on ('59)Fe retention was observed for the fiber of soy cotyledons or for rapeseed protein concentrate.","abstract_has_math":false,"creators":["Thompson, Donald Bentley"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science","degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2014,"date_issued":"2014-12-15T21:10:03Z","date_published":"2014-12-15T21:10:03Z","updated_at":"2026-07-22T22:26:02Z","subjects":["Agriculture, Food Science and Technology"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(UMI)AAI8502318"],"render_values":[{"text":"(UMI)AAI8502318","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/70080","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Thompson, Donald Bentley"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2014-12-15T21:10:03Z","10000-01-01","1984"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Agriculture, Food Science and Technology"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/70080","(UMI)AAI8502318"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Diets based either on casein or soy products and containing about 25 ppm iron were fed to weanling rats for 13 days. Rats were fasted overnight and fed a ('59)Fe-radiolabeled casein test meal the morning of day 14. On day 21 less ('59)Fe was retained by rats fed various diets based on selected soy products than by rats fed the casein-based diet. A similar adverse effect of diet components on ('59)Fe retention from a casein test meal was observed for lactalbumin and for psyllium husk. No adverse effect of diet on ('59)Fe retention was observed for the fiber of soy cotyledons or for rapeseed protein concentrate.","For a commercial soy protein isolate (SPI) fed throughout the 21-day experiment, the adverse effect of diet on ('59)Fe retention (67.8% for rats fed the casein-based diet vs. 46.3% for rats fed the SPI-based diet) was observed to be the sum of the effect of dietary SPI previous to the ('59)Fe-radiolabeled casein test meal fed on day 14 and the effect of dietary SPI subsequent to the casein test meal. An effect of dietary soy products on ('59)Fe retention from a casein test meal was not observed with diets containing higher iron levels (83 ppm) or when diets were fed for a longer period prior to the test meal (56 days). In both situations the absence of a diet effect may be attributed to the higher bioavailability of iron from the casein-based control diet, leading to more replete iron status and lower ('59)Fe retention for the control group.","The adverse effect of dietary soy products on ('59)Fe retention from a casein test meal is not to be confused with previous reports in the literature of an inhibitory effect of soy products on non-heme iron absorption from a test meal containing soy products. The present work shows that in some circumstances the concept of iron bioavailability must be expanded to include not only the influence of meal composition, but also the influence of diet previous to and subsequent to a meal.","Made available in DSpace on 2014-12-15T21:10:03Z (GMT). No. of bitstreams: 1 8502318.pdf: 6529189 bytes, checksum: 19491b0c67555a8792f4580cb911e089 (MD5) Previous issue date: 1984","Embargo set by: Seth Robbins for item 70246 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","217 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1984."]},{"key":"dc:title","label":"Title","values":["The Effect of Soy Products in The Diet on Retention of Non-Heme Iron From Radiolabeled Test Meals Fed to Marginally Iron-Deficient Young Rats"]}]}],"canonical_facts":{"dc:creator":["Thompson, Donald Bentley"],"dc:date":["2014-12-15T21:10:03Z","10000-01-01","1984"],"dc:description":["Diets based either on casein or soy products and containing about 25 ppm iron were fed to weanling rats for 13 days. Rats were fasted overnight and fed a ('59)Fe-radiolabeled casein test meal the morning of day 14. On day 21 less ('59)Fe was retained by rats fed various diets based on selected soy products than by rats fed the casein-based diet. A similar adverse effect of diet components on ('59)Fe retention from a casein test meal was observed for lactalbumin and for psyllium husk. No adverse effect of diet on ('59)Fe retention was observed for the fiber of soy cotyledons or for rapeseed protein concentrate.","For a commercial soy protein isolate (SPI) fed throughout the 21-day experiment, the adverse effect of diet on ('59)Fe retention (67.8% for rats fed the casein-based diet vs. 46.3% for rats fed the SPI-based diet) was observed to be the sum of the effect of dietary SPI previous to the ('59)Fe-radiolabeled casein test meal fed on day 14 and the effect of dietary SPI subsequent to the casein test meal. An effect of dietary soy products on ('59)Fe retention from a casein test meal was not observed with diets containing higher iron levels (83 ppm) or when diets were fed for a longer period prior to the test meal (56 days). In both situations the absence of a diet effect may be attributed to the higher bioavailability of iron from the casein-based control diet, leading to more replete iron status and lower ('59)Fe retention for the control group.","The adverse effect of dietary soy products on ('59)Fe retention from a casein test meal is not to be confused with previous reports in the literature of an inhibitory effect of soy products on non-heme iron absorption from a test meal containing soy products. The present work shows that in some circumstances the concept of iron bioavailability must be expanded to include not only the influence of meal composition, but also the influence of diet previous to and subsequent to a meal.","Made available in DSpace on 2014-12-15T21:10:03Z (GMT). No. of bitstreams: 1 8502318.pdf: 6529189 bytes, checksum: 19491b0c67555a8792f4580cb911e089 (MD5) Previous issue date: 1984","Embargo set by: Seth Robbins for item 70246 Lift date: Forever Reason: Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","Restricted to the U of I community idenfinitely during batch ingest of legacy ETDs","U of I Only","217 p.","Thesis (Ph.D.)--University of Illinois at Urbana-Champaign, 1984."],"dc:identifier":["http://hdl.handle.net/2142/70080","(UMI)AAI8502318"],"dc:subject":["Agriculture, Food Science and Technology"],"dc:title":["The Effect of Soy Products in The Diet on Retention of Non-Heme Iron From Radiolabeled Test Meals Fed to Marginally Iron-Deficient Young Rats"],"dc:type":["text"],"thesis:degree_discipline":["Food Science"],"thesis:degree_level":["Dissertation"],"thesis:degree_name":["Ph.D."],"thesis:institution_name":["University of Illinois at Urbana-Champaign"]},"updated_at":"2026-07-22T22:26:02Z"}