Adaptation of iron absorption in men consuming diets with high or low iron bioavailability

American Journal of Clinical Nutrition

Volumn 71, Issue 1, 2000, Pages 94-102

  Hunt, Janet R ^a,b   Roughead, Zamzam K ^a  

^a GRAND FORKS HUMAN NUTRITION RESEARCH CENTER   (United States)

^b AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

Ascorbic acid; Dietary bioavailability; Fecal ferritin; Gastrointestinal adaptation; Heme iron absorption; Iron requirements; Meat; Men; Nonheme iron absorption; Phytic acid; Serum ferritin; Tea

Indexed keywords

ASCORBIC ACID; FERRITIN; IRON; PHYTIC ACID;

ADAPTATION; ADULT; ARTICLE; BIOAVAILABILITY; CONTROLLED STUDY; FERRITIN BLOOD LEVEL; FOOD COMPOSITION; HUMAN; HUMAN EXPERIMENT; IRON ABSORPTION; IRON DEFICIENCY; IRON INTAKE; IRON KINETICS; IRON METABOLISM; MALE; NORMAL HUMAN; NUTRITIONAL SUPPORT;

EID: 0033958199     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.1093/ajcn/71.1.94     Document Type: Article

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