Arch Latinoam Nutr. 1986 Dec;36(4):688-700.

Effects of some carbohydrates on iron absorption.
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstra
ct&list_uids=3124780

Pabon de Rozo M, VanCampen D, Miller DD.

"Two experiments were performed to examine the effects of various
carbohydrates (fructose, lactose, corn starch, wheat starch and potato
starch) on the utilization of iron, on Fe-depleted rats. These received
a single meal that contained the test carbohydrate at a 60% level,
labelled with 59Fe. The rest of the experiment the rats were fed a diet
which contained glucose at a 60% level as the carbohydrate source. In
both experiments rats were fasted overnight, and the dose was offered
in the form of a morning meal. To assay for 59Fe, the animals were
counted in a "Whole body counter" between two and four hours after
dosing, and every day for the following 10 days. Percentage retention
and absorption, as well as hemoglobin values were determined. In the
first experiment, the replacement of glucose by fructose at a 60% level
enhanced significantly iron absorption and retention. An increase in
absorption and retention also occurred when glucose was replaced by
lactose at a 60% level, but the difference was not statistically
significant. Administration of 59Fe as an 59Fe-fructose chelate did not
seem to have a significant effect on retention and absorption when
compared to the effect of dosing with 59Fe adsorbed onto a fructose
diet. This not rule out the possibility that chelation is the mechanism
responsible for the enhancing effect of fructose on iron utilization.
The complex could have been formed in the stomach, resulting in a
significant absorption for both the 59Fe-labelled meal and the
59Fe-carbohydrate complex-labelled meal. In the second experiment,
administration of a meal that contained either of the starches resulted
in a reduction on retention and absorption of 59Fe. The decrease,
however, was statistically significant only for cooked corn starch,
wheat starch and cooked wheat starch. The effect of cooking was to
reduce even more the retention and absorption of 59Fe, but this
reduction was statistically significant only for corn starch. The
depressing effects of starches on iron retention and absorption are
quite relevant to human nutrition. In the developing countries, diets
are generally high in cereal products - often whole grain cereals - and
low in animal products. The inhibitory effects of cereals on iron
absorption have been traditionally attributed to the presence of
phytates and fiber, but the data herein presented suggest that high
intakes of starches may be inhibitory as well."

   PMID: 3124780
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