Food iron availability
1978
Cook, James D.
Findings from recent studies which have defined the role of the diet in iron nutrition with greater precision are summarized. Estimates of iron absorption from a particular meal can be determined from the proportion of heme and nonheme iron, and the amount of ascorbic acid and animal food contained in the meal. Iron content alone is no longer a suitable measure of the adequacy of dietary iron supply. Iron balance in males and females, and methods for studying food iron absorption are mentioned.
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