Nutritive Value of Food Iron
Open Access
- 1 June 1965
- journal article
- research article
- Published by Elsevier BV in The American Journal of Clinical Nutrition
- Vol. 16 (6), 464-471
- https://doi.org/10.1093/ajcn/16.6.464
Abstract
The absorption of wheat iron in normal and in iron-deficient human subjects has been compared to that of hemoglobin, ferritin and iron salts. It is shown that food iron compounds are less available for absorption than iron salts, and that wheat iron is less available than either hemoglobin or ferritin. There is also considerably less enchancement in absorption of wheat iron in the iron-deficient subject. It may be concluded that some forms of food iron are poor sources of iron and that the mucosal regulation is of limited effectiveness in respect to such compounds.This publication has 12 references indexed in Scilit:
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