The Effects of cereals and legumes on iron availability
1982
Bothwell, Thomas H (Thomas Hamilton)
Abstract: Recent research findings concerning the bioavailability of iron (Fe) in different dietary settings involving cereals and legumes are reviewed and discussed under 4 major categories for nutrition and health professionals. The categories address: quantitative measurements of dietary Fe absorption; the effects of various cereal grain on Fe absorption; and the effects of soy products and other legumes on Fe absorption. The review concluded that in general, Fe is poorly absorbed from cereals and legumes; when soy is added to a meat-containing meal, percentage of non-heme Fe is usually reduced but the actual amount of Fe absorbed is increased (due to the Fe content of the soy); low Fe bioavailability from cereal-soy blends, used in developing countries and for poorly nourished populations, is a concern (especially for women, infants, and young children); and that soy-supplemented diets do not appear to impair Fe absorption. (wz).
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