The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Iron availability: An updated review
Abstract
Iron is an essential trace element in human nutrition and its deficiency is a world nutritional problem. Due to the high prevalence of anaemia in developing and industrialized countries, it is necessary to maintain a suitable iron intake through diet in order to achieve an appropriate status of this element in the body. For this reason, accurate knowledge of iron availability of foods is essential in order to plan intervention strategies that improve deficient situations of this nutrient. Regarding to the two forms of iron present in foods, heme iron has greater availability than non-heme iron. Beside this, non-heme iron availability is conditioned by several dietary factors, such as classic factors (meat, ascorbic acid, fibre, phytic acid, polyphenols) and new factors (caseinophosphopeptides and fructo-oligosaccharides with prebiotic characteristics). For that reason, the aim of this paper is to accurately review all investigations reported in the past decade related to dietetic factors that influence the bioavailability of different iron forms.
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Citations
Cites
Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages
Hurrell, R. F., Reddy, M., & Cook, J. D. (1999) · British Journal of Nutrition · doi:10.1017/s0007114599000537 · Cited by 490
Casein peptide release and passage to the blood in humans during digestion of milk or yogurt.
Chabance, B., Marteau, P., Rambaud, J. C., Migliore-Samour, D., Boynard, M., Perrotin, P., Guillet, R., Jollès, P., & Fiat, A. M. (1998) · Biochimie · doi:10.1016/s0300-9084(98)80022-9 · Cited by 324
Cited by
Iron and genome stability: an update
Prá, D., Franke, S. I. R., Henriques, J. A. P., & Fenech, M. (2012) · Mutation Research - Fundamental and Molecular Mechanisms of Mutagenesis · doi:10.1016/j.mrfmmm.2012.02.001 · Cited by 91
Metadata
- Authors
- López, M. A. A., & Martos, F. C.
- Venue
- International Journal of Food Sciences and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2004-01
- Volume
- 55
- Issue
- 8
- Pages
- 597-606
- ISSN
- 0963-7486 (ISSN-L)
- 1465-3478
- OpenAlex
- W2024589065
- Cited by
- 158
- References
- 2
- FWCI
- 1.51
- Type
- journal article
- Language
- en
- Open access
- closed
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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