D. Mark Hegsted Ph.D.¹, Clement A. Finch M.D.¹, and Thomas D. Kinney M.D.¹

¹ From the Department of Nutrition, Harvard School of Public Health, the Departments of Biological Chemistry and Pathology, Harvard Medical School; the Departments of Pathology and Medicine, Peter Bent Brigham Hospital, Boston; the Department of Medicine, the University of Washington Medical School, Seattle; the Departments of Pathology of Western Reserve University School of Medicine and Cleveland City Hospital, Cleveland; and the Department of Physics, Massachusetts Institute of Technology, Cambridge

The response of rats, chicks, mice, and guinea pigs to two diets containing various amounts of iron has been compared. With diets composed chiefly of corn grits animals of all these species absorb and store considerably more iron than those with normal diets of the same iron content. If sufficient iron is added to a normal diet, all species will absorb large amounts of iron. However, there appear to be great species differences in the level of iron which must be fed to cause the increase in absorption. Chicks and mice appear to have less effective control over iron absorption on high iron diets. Attention is called to large individual differences in ability to control iron absorption under the conditions of these experiments.

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