Iron bioavailability and dietary reference values

American Journal of Clinical Nutrition

Volumn 91, Issue 5, 2010, Pages

  Hurrell, Richard ^a   Egli, Ines ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

ASCORBIC ACID; CALCIUM; CARBOHYDRATE; CAROTENOID; IRON; PHYTATE; POLYPHENOL; PROTEIN; RETINOL;

BIOAVAILABILITY; DIET SUPPLEMENTATION; DIETARY REFERENCE INTAKE; FOOD COMPOSITION; GENETIC DISORDER; HEMOCHROMATOSIS; HUMAN; INCIDENCE; INFECTION; INFLAMMATION; IRON ABSORPTION; IRON INTAKE; MUSCLE TISSUE; NONHUMAN; NUTRITIONAL DEFICIENCY; REFERENCE VALUE; REVIEW;

6-PHYTASE; ANIMALS; BIOLOGICAL AVAILABILITY; CALCIUM; DIET; DIETARY PROTEINS; FLAVONOIDS; FOOD, FORTIFIED; HEMOCHROMATOSIS; HUMANS; INSTITUTE OF MEDICINE (U.S.); INTESTINAL ABSORPTION; IRON OVERLOAD; IRON, DIETARY; MILK PROTEINS; PHENOLS; PHYTIC ACID; REFERENCE VALUES; UNITED STATES;

EID: 77951960886     PISSN: 00029165     EISSN: None     Source Type: Journal    
DOI: 10.3945/ajcn.2010.28674F     Document Type: Review

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