Iron deficiency anemia has been reported to be the most frequent symptom in young adult women. The aim of this study was to verify in iron-deficient rats the efficacy of dietary protein or peptide and the time-course characteristics of recovery from iron deficiency anemia. Rats made anemic by iron-deficient diets for 3 weeks were given egg white protein (EW), egg white peptide (EWP), soy protein isolated (SPI) and soy protein isolated peptide (SPIP) diets with equivalent amounts of protein (N×6.25) and iron (ferric citrate) for 2 weeks. No recovery of hemoglobin concentration from anemia was evident after 2 weeks of treatment with any of the protein or peptide sources. However, the increase of iron in the plasma and hepatic tissue of rats fed with the EW diet was significantly greater than that of the rats fed with the SPI, EWP and SPIP diets. Moreover, after an intragastric administration to normal rats of the EW or EWP solution with an equivalent amount of ferric citrate, the ratio of Fe2+ ions to total iron in the gastrointestinal tract of the rats fed with EW was higher than that in the rats fed with EWP. These results suggest that egg white protein was useful to the process of recovery from iron deficiency anemia due to the improved absorption and utilization of iron.
The taste recognition threshold for various taste solutions was evaluated in eighteen patients with chronic renal failure receiving hemodialysis and compared with the threshold in healthy subjects. The taste test was conducted after hemodialysis on sucrose, NaCl, L-tartaric acid, HCl-quinine, and L-monosodium glutamate (MSG). The taste recognition threshold for sucrose, NaCl, L-tartaric acid, HCl-quinine, and MSG was higher in the hemodialysis patients than in the healthy subjects. No correlation was found between the taste threshold of all taste solutions and the age and sickness duration of the hemodialysis patients. There was no difference in the taste threshold between the male and female hemodialysis patients. A difference was found in the threshold of the hemodialysis patients according to the underlying disease, the taste threshold for sucrose in the hemodialysis patients with diabetic nephropathy (n=7) being higher than in those with chronic glomerulonephritis (n=11). These findings show that the taste perception for sweet, salty, sour, bitter, and umami substances might diminish in hemodialysis patients, and that taste perception might be conditioned by the underlying disease.