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 language | English |
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Pages (from-to) | 96-101 |
Number of pages | 6 |
Journal | Journal of the American College of Nutrition |
Volume | 27 |
Issue number | 1 |
DOIs | |
Publication status | Published - 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