Year: 1969
Type: article
Study design: Observational Study
Abstract: Iron absorption measurements have been made in 131 individuals relating the absorption of nine different foods tagged biosynthetically with radioiron. Relatively low absorption, ranging from 1.7-7.9, was found with wheat, corn, black beans, lettuce and spinach. Higher values of from 15.6-20.3 were observed with soybeans, fish, veal and hemoglobin. When these values were related to the absorption of ferrous ascorbate determined simultaneously in each subject, food iron absorption could be predicted over the spectrum of normal to iron deficient states.
Source: Blood
Authors: M. LAYRISSE, J. D. COOK, C. MARTINEZ, M. ROCHE, I. N. KUHN, R. B. WALKER, C. A. FINCH
Language: English
Subfield: Hematology
Field: Medicine
Domain: Health Sciences
SDG: Zero hunger
Open Access status: bronze
Funder: U.S. Public Health Service
OpenAlex ID: W127961750