Low total and nonheme iron intakes are associated with a greater risk of hypertension

Journal of Nutrition

Volumn 140, Issue 1, 2010, Pages 75-80

  Galan, Pilar ^a   Vergnaud, Anne Claire ^a   Tzoulaki, Ioanna ^b   Buyck, Jean François ^a   Blacher, Jacques ^c   Czernichow, Sébastien ^a,d   Hercberg, Serge ^a,d  

^a UNIVERSITÉ PARIS 13   (France)

^b IMPERIAL COLLEGE LONDON   (United Kingdom)

^c UNIVERSITÉ PARIS DESCARTES   (France)

^d AVICENNE HOSPITAL   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA TOCOPHEROL; ASCORBIC ACID; BETA CAROTENE; FERRITIN; HEMOGLOBIN; IRON; NONHEME IRON PROTEIN; SELENIUM; ZINC;

ADULT; ARTICLE; BLOOD PRESSURE; BLOOD PRESSURE VARIABILITY; CARDIOVASCULAR RISK; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSS-SECTIONAL STUDY; DISEASE ASSOCIATION; FEMALE; FERRITIN BLOOD LEVEL; FOLLOW UP; HUMAN; HYPERTENSION; INCIDENTAL FINDING; IRON INTAKE; MALE; MEAT; PROTEIN INTAKE; PULSE PRESSURE; RANDOMIZED CONTROLLED TRIAL; SYSTOLIC BLOOD PRESSURE; VITAMIN SUPPLEMENTATION;

ADULT; COHORT STUDIES; DIET; FEMALE; FOOD HABITS; HUMANS; HYPERTENSION; IRON, DIETARY; MALE; MIDDLE AGED; RISK FACTORS;

EID: 73649131931     PISSN: 00223166     EISSN: 15416100     Source Type: Journal    
DOI: 10.3945/jn.109.114082     Document Type: Article

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