Effect of Red Meat Intake on Occurrence of Serum Non-transferrin Bound Iron (NTBI)

Effect of Red Meat Intake on Occurrence of Serum Non-transferrin Bound Iron (NTBI)

This study aims to evaluate the effect of red meat intake on occurrence of non-transferrin bound iron (NTBI)

During Visit 1, blood samples will be collected to assess iron status. During Visit 2, after an overnight fast, participant will be given a standardized meal (rice and potatoes) with a portion of cooked beef (200 g). Blood samples will be collected right before and 2 hour after the meal for NTBI analysis.

NTBI concentration before and after meal consumption will be compared.

Inclusion Criteria:

• Apparently healthy male volunteers (21 - 45 years old)
• C-reactive protein (CRP) < 5 mg/L

Exclusion Criteria:

• Blood donation or significant blood loss (e.g. surgery) within the past 4 months
• Regular intake of iron and other nutrient supplements within the past 4 months
• Regular intake of medication except oral contraceptives
• Acute or recent inflammatory or infectious symptoms
• Chronic gastrointestinal disorders or metabolic diseases
• Smoking
• Coeliac disease or gluten-related disorders
• Iron deficiency anemia (Hb < 14 g/dL for males) with serum ferritin concentration < 30 ng/mL)
• Non-iron deficiency anemia (serum ferritin concentration within normal range (30 - 300 ng/mL for males) but low hemoglobin (< 14 g/dL for males)
• Iron overload conditions (serum ferritin concentration > 300 ng/mL for males)
• Known hereditary disorders of iron metabolism