The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Food Iron Absorption: A Comparison of Vegetable and Animal Foods
Open accessAbstract
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.
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Citations
Cites
Use of Ranks in One-Criterion Variance Analysis
Kruskal, W. H., & Wallis, W. A. (1952) · Journal of the American Statistical Association · doi:10.1080/01621459.1952.10483441 · Cited by 13,912
Cited by
BIOAVAILABILITY OF DIETARY IRON IN MAN
Hallberg, L. (1981) · Annual Review of Nutrition · doi:10.1146/annurev.nu.01.070181.001011 · Cited by 567
Hallberg, L., & Hulthén, L. (2000) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/71.5.1147 · Cited by 526
The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables
Gillooly, M., Bothwell, T. H., Torrance, J. D., MacPhail, A. P., Derman, D. P., Bezwoda, W. R., Mills, W., Charlton, R. W., & Mayet, F. (1983) · British Journal of Nutrition · doi:10.1079/bjn19830042 · Cited by 480
The effect of tea on iron absorption.
Disler, P. B., Lynch, S. R., Charlton, R. W., Torrance, J. D., Bothwell, T. H., Walker, R. B., & Mayet, F. (1975) · Gut · doi:10.1136/gut.16.3.193 · Cited by 441
Self-citationIron deficiency anemia and the productivity of adult males in Indonesia
Basta, S., Soekirman, Karyadi, D., & Scrimshaw, N. (1979) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/32.4.916 · Cited by 401
Metadata
- Authors
- LAYRISSE, M., COOK, J. D., MARTINEZ, C., ROCHE, M., KUHN, I. N., WALKER, R. B., & FINCH, C. A.
- Venue
- Blood
- Publisher
- American Society of Hematology
- Published
- 1969-03-01
- Volume
- 33
- Issue
- 3
- Pages
- 430-443
- ISSN
- 0006-4971 (ISSN-L)
- 1528-0020
- OpenAlex
- W127961750
- Cited by
- 270
- References
- 1
- FWCI
- 10.20
- Type
- journal article
- Language
- en
- Open access
- bronze
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- The paper
- LAYRISSE, M., COOK, J. D., MARTINEZ, C., ROCHE, M., KUHN, I. N., WALKER, R. B., & FINCH, C. A. (1969). Food Iron Absorption: A Comparison of Vegetable and Animal Foods. Blood. https://doi.org/10.1182/blood.v33.3.430.430
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
