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Navas-Carretero, Santiago, Pérez-Granados, Ana M, Sarriá, Beatriz, Carbajal, Angeles, Pedrosa, Mercedes M, Roe, Mark A, Fairweather-Tait, Susan J 
ORCID: https://orcid.org/0000-0002-1413-5569 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
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: | 24 Oct 2022 01:01 |
| URI: | https://ueaeprints.uea.ac.uk/id/eprint/13340 |
| DOI: |
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