Sources and forms of iron in Nigerian foods and effects of processing on availability

Food and Nutrition Bulletin

Volumn 18, Issue 1, 1997, Pages 84-89

  Latunde Dada, G Oluyemisi ^a  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

[No Author keywords available]

Indexed keywords

BIOAVAILABILITY; FOOD PROCESSING; IRON; NIGERIA;

FOOD PROCESSING; IRON CONTENT;

NIGERIA;

EID: 0031419468     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/156482659701800107     Document Type: Article

References (20)

1. World Health Organization. Nutritional anaemias. WHO Technical Report Series 402. Geneva: World Health Organization, 1968.
2. Hallberg L. Bioavailability of dietary iron in man. Annu Rev Nutr 1981;1:123-47.
3. Lee K, Clydesdale FM. Effect of thermal processing in endogenous and added iron in canned spinach. J Food Sci 1981;46:1064-8.
4. Hurrell RF, Lynch SR, Trinidad P, Dassenko SA, Cook JD. Iron absorption in human bovine serum albumin compared with beef muscle and egg white. Am J Clin Nutr 1988;47:102-7.
5. Schricker BR, Miller DD, Stouffer JR. Measurement and content of non-haem and total iron in muscle. J Food Sci 1982;47:740-2.
6. Miller DD, Schricker BR, Rasmussen RR, van Campero D. An in vitro method for estimation of iron availability from meals. Am J Clin Nutr 1981;34:2258-66.
7. Latunde-Dada GO, Neale RJ. Pigeon (Columba L) meat iron solubility and availability for absorption in rats. Br J Nutr 1986;55:409-18.
8. Latunde-Dada GO. Availability from soyabeans products determined by haemoglobin regeneration assays. Nigerian J Nutr Sci 1989;10:39-49.
9. Latunde-Dada GO. Iron contents and some physical components of twelve cowpea varieties. Int J Food Sci Nutr 1993;43:193-7.
10. Latunde-Dada GO. Some physical properties of ten soyabean varieties and effects of processing on iron levels and availability. Food Chem 1991;42:89-98.
11. Latunde-Dada GO. Effect of processing on iron levels in and availability from some Nigerian vegetables. J Sci Food Agr 1990;53:355-61.
12. Ologhobo AD, Fetuga BL. Distribution of phosphorus and phytate in some Nigerian varieties of legumes and some effects of processing. J Food Sci 1984;49:199-207.
13. Guiro AT, Galan P, Cherouvrier F, Sail MG, Herceberg S. Iron absorption from African pearl-millet and rice meals. Nutr Res 1992;11:885-93.
14. Bogunjoko F, Neale RJ, Ledward DA. Availability of iron from chicken meat and liver given to rats. Br J Nutr 1983;50:511-20.
15. Lynch SR. Iron absorption and malabsorption of mineral nutrients. In: Solomons NW, Rosenberg IH, eds. Current topics in nutrition and disease. New York: Alan R. Liss, 1984;12:89-124.
16. Brise H, Hallberg L. Absorbability of different iron compounds. Acta Med Scand 1962;171:7-22.
17. Rao BSN, Prasad JS, Sarthy CV. An animal model to study iron availability from human diets. Br J Nutr 1977;37:451-6.
18. Reddy MB, Cook JD. Assessment of dietary determinants on non-haem iron absorption in humans and rats. Am J Clin Nutr 1991;4:723-8.
19. Miller DD, Schricker BR. In vitro estimation of food iron bioavailability. In: Kiss C, ed. Nutritional bioavailability of iron. Washington, DC: American Chemical Society, 1982:11-26.1.
20. World Health Organization. Nutritional anaemias. WHO Technical Report Series 402. Geneva: World Health Organization, 1968.