Interlaboratory trial on the determination of the in vitro iron dialysability from food

Journal of the Science of Food and Agriculture

Volumn 72, Issue 4, 1996, Pages 415-424

  Luten, Joop ^a   Crews, Helen ^b   Flynn, Albert ^c   Van Dael, Peter ^d   Kastenmayer, Peter ^d   Hurrell, Richard ^e   Deelstra, Hendrik ^f   Shen, Li Hua ^a   Fairweather Tait, Sue ^g   Hickson, Kirsty ^g   Farré, Rosaura ^h   Schlemmer, Ulrich ⁱ   Frøhlich, Wenche ^j  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b CSL Food Science Laboratory   (United Kingdom)

^c UNIVERSITY COLLEGE CORK   (Ireland)

^d NESTLÉ RESEARCH CENTER   (Switzerland)

^e SWISS FEDERAL INSTITUTE OF TECHNOLOGY   (Switzerland)

^f UNIVERSITY OF ANTWERP   (Belgium)

^g INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^h UNIVERSITY OF VALENCIA   (Spain)

ⁱ FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^j TINE SA   (Norway)

more..

Author keywords

bioavailability; in vitro dialysability; interlaboratory trial; iron

Indexed keywords

EID: 12644317849     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199612)72:4<415::AID-JSFA675>3.0.CO;2-X     Document Type: Article

References (13)

1. Brown R C, Klein A, Simmons W K, Hurrell R F 1990 The influence of Jamaican herb teas and other polyphenolcontaining beverages on iron absorption in the rat. Nutr Res 10 343-353.
2. Diepenmaat-Wolters M G E, Schreuder H A W 1993 A continuous in vitro method for the estimation of the bioavailability of minerals and trace elements in foods. In: Bioavailability '93 Nutritional, Chemical and Food Processing Implications of Nutrient Availability, Ed Schlemmer U. Bundesforschungsanstalt für Ernährung, Karlsruhe, Germany, pp 43-47.
3. Hazell T, Johnson I T 1987a In vitro estimation of iron availability from a range of plants foods: influence of phytate, ascorbate and citrate. Br J Nutr 57 223-233.
4. Hazell T, Johnson I T 1987b Effects of food processing and fruit juices on in vitro estimated iron availability from cereals, vegetables and fruits. J Sci Food Agric 38 73-82.
5. Hurrell R F, Lynch S R, Trinidad T P, Dassenko S A, Cook J D 1988 Iron absorption in humans: bovine serum albumin compared with beef muscle and egg white. Am J Clin Nutr 47 102-107.
6. Hurrell R F, Lynch S R, Trinidad T P, Dassenko S A, Cook J D 1989 Iron absorption in human as influenced by bovine milk proteins. Am J Clin Nutr 49 546-552.
7. Mackie I M 1993 The effects of freezing on flesh proteins. Food Reviews International 9(4) 575-610.
8. Miller D D, Schricker B R, Rasmussen R R, Van Campen D 1981 An in vitro method for estimation of iron availability from meals. Am J Clin Nutr 34 2248-2256.
9. Minihane A M, Fox T E, Fairweather-Tait S J 1993 A continuous flow in vitro method to predict bioavailability of Fe from foods. In: Bioavailability '93 Nutritional, Chemical and Food Processing Implications of Nutrient Availability, ed Schlemmer U. Karlsruhe, Germany, pp 175-179.
10. Monson E L, Hallberg L, Layrisse M, Hegstad D M, Cook J D, Merz W, Finds C A 1978 Estimation of available dietary iron. Am J Clin Nutr 31 134-141.
11. Shen L H 1995 Study of the bioavailability of selenium, zinc, iron and calcium from milk and infant formula by in vitro methods. Thesis, University of Antwerp, Belgium.
12. Shen L H, Luten B J, Robberecht H, Bindels J, Deelstra H 1994 Modification of an in-vitro method for estimating the bioavailability of zinc and calcium from foods. Z Lebensm Unters Forsch 199 442-445.
13. Torrance J E, Bothwell T H 1968 A simple technique for measuring storage iron concentrations in formalinized liver samples. S Afr J Med Sci 33 9-11.