Meat consumption in a varied diet marginally influences nonheme iron absorption in normal individuals

Journal of Nutrition

Volumn 136, Issue 3, 2006, Pages 576-581

  Reddy, Manju B ^a   Hurrell, Richard F ^b   Cook, James D ^c  

^a IOWA STATE UNIVERSITY   (United States)

^b ETH ZURICH   (Switzerland)

^c UNIVERSITY OF KANSAS MEDICAL CENTER   (United States)

Author keywords

Iron bioavailability; Meat; Muscle foods; Nonheme absorption

Indexed keywords

ASCORBIC ACID; CALCIUM; FERRITIN; IRON; PHOSPHORUS;

ADULT; ARTICLE; CLINICAL ARTICLE; CONTROLLED STUDY; DIETARY INTAKE; FEMALE; FERRITIN BLOOD LEVEL; FIBER; GEOMETRY; HUMAN; IRON ABSORPTION; MALE; MEAT; MULTIPLE REGRESSION; TEA;

ANIMALIA; TRITICUM AESTIVUM;

EID: 33644844900     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.1093/jn/136.3.576     Document Type: Article

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