Iron rations
1984
Fairweather-Tait, S.
Iron (Fe) deficiency anemia can occur even when foods appear to contain adequate Fe according to the tests described. This is principally due to the inhibition of Fe absorption by other dietary components. Specific attention is given to Fe absorption studies using analytical methods employing stable isotopes of Fe. One study revealed greatest non-heme Fe absorption from sauerkraut-sausage and meaty beetroot soup meals than from a pancake-ham meal and a low ascorbate vegetarian meal. Another study revealed that tea substantially decreased Fe absorption while Fe absorption was increased by orange juice. A protocol to assess human Fe uptake from fortified cocoa drink is delineated. (wz)
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