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American Journal of Clinical Nutrition, Vol 31, 106-111, Copyright © 1978 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Food iron absorption in iron deficiency

E Olszon, B Isaksson, A Norrby and L Solvell

The absorption of food iron in relation to the diet was studied in 10 phlebotomized normal young male subjects during 3 to 5 months. The iron absorption was calculated from the net increase of the hemoglobin mass. There was pronounced individual variation in the mean dietary absorption ranging between 1.9 and 5.0 mg. There was no correlation between the amount of iron absorbed and the amount of iron ingested. There was no apparent influence of a high or a low intake of animal products, cereals, vegetables, tea, or alcohol on the individual absorption values. A negative correlation between the iron absorption and the total amount of fecal dry substance was observed. This might be ascribed to an influence of dietary fibers on the absorption of food iron.




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Copyright © 1978 by The American Society for Nutrition