Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women

Santiago Navas-Carretero, Ana M Pérez-Granados, Beatriz Sarriá, Angeles Carbajal, Mercedes M Pedrosa, Mark A Roe, Susan J Fairweather-Tait, M Pilar Vaquero

Research output: Contribution to journalArticlepeer-review

36 Citations (Scopus)

Abstract

Iron deficiency is a major health problem worldwide, and is associated with diets of low iron bioavailability. Non-heme iron absorption is modulated by dietary constituents, one of which is the so-called "meat factor", present in meat, fish (oily and lean) and poultry, which is an important enhancer of iron absorption in humans. Food processing also affects iron bioavailability.
Original languageEnglish
Pages (from-to)96-101
Number of pages6
JournalJournal of the American College of Nutrition
Volume27
Issue number1
Publication statusPublished - Feb 2008

Keywords

  • Adolescent
  • Adult
  • Anemia, Iron-Deficiency
  • Animals
  • Biological Availability
  • Cross-Over Studies
  • Erythrocytes
  • Fabaceae
  • Female
  • Ferritins
  • Humans
  • Intestinal Absorption
  • Iron, Dietary
  • Middle Aged
  • Nonheme Iron Proteins
  • Phytic Acid
  • Salmon
  • Seafood

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