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

Navas-Carretero, Santiago, Pérez-Granados, Ana M, Sarriá, Beatriz, Carbajal, Angeles, Pedrosa, Mercedes M, Roe, Mark A, Fairweather-Tait, Susan J and Vaquero, M Pilar (2008) Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women. Journal of the American College of Nutrition, 27 (1). pp. 96-101. ISSN 1541-1087

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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.

Item Type: Article
Uncontrolled 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
Faculty \ School: Faculty of Medicine and Health Sciences > Norwich Medical School
Depositing User: EPrints Services
Date Deposited: 25 Nov 2010 11:10
Last Modified: 28 Oct 2019 13:43
URI: https://ueaeprints.uea.ac.uk/id/eprint/13340
DOI:

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