AJCN 19th International Congress of Nutrition
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by HUSSAIN, R.
Right arrow Articles by FINCH, C. A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by HUSSAIN, R.
Right arrow Articles by FINCH, C. A.
Agricola
Right arrow Articles by HUSSAIN, R.
Right arrow Articles by FINCH, C. A.

American Journal of Clinical Nutrition, Vol 16, 464-471, Copyright © 1965 by The American Society for Clinical Nutrition, Inc.

Nutritive Value of Food Iron

RAFIUL HUSSAIN PH.D.1, RICHARD B. WALKER PH.D.1, MIGUEL LAVRISSE M.D.1, PEGGY CLARK M.SC.1, and CLEMENT A. FINCH M.D.1

1 From the Departments of Medicine and Botany, University of Washington, Seattle, Washington, and Instituto Venezolano de Investigaciones Cientificas, Caracas, Venezuela

The absorption of wheat iron in normal and in iron-deficient human subjects has been compared to that of hemoglobin, ferritin and iron salts. It is shown that food iron compounds are less available for absorption than iron salts, and that wheat iron is less available than either hemoglobin or ferritin. There is also considerably less enchancement in absorption of wheat iron in the iron-deficient subject. It may be concluded that some forms of food iron are poor sources of iron and that the mucosal regulation is of limited effectiveness in respect to such compounds.




This article has been cited by other articles:


Home page
 J. Nutr.Home page
L. E. Murray-Kolb, F. Takaiwa, F. Goto, T. Yoshihara, E. C. Theil, and J. L. Beard
Transgenic Rice Is a Source of Iron for Iron-Depleted Rats
J. Nutr., May 1, 2002; 132(5): 957 - 960.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1965 by The American Society for Nutrition