Absorption of iron from maize (Zea mays L.) and soya beans (Glycine hispida Max.) in Jamaican infants.

I. The absorption of iron from 59Fe-labelled maize and soya-bean preparations was measured by whole-body counting in forty-two apparently healthy Jamaican infants and compared with thc absorption of ferrous ascorbate. 2. The mean absorption of Fe from maize u’as 4.3% and from soya beans baked at 300°, 9.4%. compared with 28.5:/0 for ferrous ascorbate. In a group of children given boiled soya beans the mean absorption of Fe was 2.8%, and of ferrous ascorbate 16.~:4,. 3 . There was much variability between replicate tests made on the same child at intervals of 1-2 weeks. 4. The absorption of food Fe was not increased in children who were considered to be anaemic (haemoglobin less than IOO g/l) or Fe-deficient (serum Fe less than 500 pg / l and saturation of total Fe-binding capacity less than 15%). 5 . The poor availability of Fe in maize meal, which is a staple food of childrcn in Jamaica, is probably an important cause of the high prevalence of Fe-deficiency anaemia.