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Meat factor peptides as a good iron source for vegetarians - FT0901

Description
Iron deficiency anaemia is a common problem and may be particularly important to certain groups of vegetarians. This project investigates isolating and identifying iron-binding constituents of meat digests using human Caco-2 cell lines. Stable isotope techniques used to test whether one or more of these compounds enhance iron absorpion in vivo and could therefore be added to vegetarian products to imporve iron nutrition.
Project Documents
• Abstract : Abstract for EFH 10 project   (24k)
Time-Scale and Cost
From: 2000

To: 2005

Cost: £133,836
Contractor / Funded Organisations
IFR - Institute of Food Research (BBSRC)
Keywords
Food and Drink              
Food Ingredients              
Food manufacturing industry              
Healthy Eating              
Nutrition              
Fields of Study
Resource Efficient and Resilient Food Chain