Statistical model for predicting non-heme iron bioavailability from vegetarian meals

International Journal of Food Sciences and Nutrition

Volumn 57, Issue 7-8, 2006, Pages 434-450

  Chiplonkar, Shashi A ^a   Agte, Vaishali V ^a  

^a AGHARKAR RESEARCH INSTITUTE   (India)

Author keywords

Iron dialyzability; Non heme iron availability; Prediction model; Vegetarian meals

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; COPPER; FOLIC ACID; HEMICELLULOSE; HEMOGLOBIN; IRON; PHYTATE; RIBOFLAVIN; TANNIN; THIAMINE; ZINC;

ADULT; AFRICA; ARTICLE; ASIA; BIOAVAILABILITY; CLINICAL ARTICLE; DIETARY INTAKE; EUROPE; FEMALE; FIBER; FOOD ANALYSIS; FOOD COMPOSITION; HEMOGLOBIN DETERMINATION; HUMAN; IRON ABSORPTION; IRON DEFICIENCY; MALE; NUTRIENT CONTENT; NUTRIENT SUPPLY; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; RISK ASSESSMENT; SOUTH AND CENTRAL AMERICA; STATISTICAL MODEL; VALIDATION PROCESS; VEGETARIAN DIET;

ADULT; ASCORBIC ACID; BETA CAROTENE; BIOLOGICAL AVAILABILITY; DIET, VEGETARIAN; FEMALE; FOLIC ACID; HEMOGLOBINS; HUMANS; INTESTINAL ABSORPTION; IRON; MALE; MICRONUTRIENTS; MODELS, STATISTICAL; NONHEME IRON PROTEINS; PHYTIC ACID; POLYSACCHARIDES; TANNINS; TRACE ELEMENTS; ZINC;

EID: 33845383713     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480600836833     Document Type: Article

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