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Is Increasing Ascorbic Acid Intake from Foods an Effective Strategy for Improving Dietary Iron Bioavaliability? an Evaluation using Dietary Algorithms, Iron Isotopes, and a Food-Based Community Intervention Trial in Rural Mexico

  • Lindsay H. Allen
  • Olga Garcia Obregon
  • Margarita Diaz
  • Steven Abrams
  • Suzanne Murphy
  • Jorge L. Rosado
Chapter
  • 17 Downloads

Keywords

Ascorbic Acid Iron Deficiency Iron Absorption Iron Status Ascorbic Acid Content 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Allen, L.H. and Ahluwalia, N., 1997, The Practical Application of Knowledge Concerning Dietary Iron Bioavailability in Humans, USAID, Washington D.C.Google Scholar
  2. Murphy, S.P., Beaton, G.H., and Calloway, D.H., 1992, Estimated mineral intakes of toddlers: predicted prevalence of inadequacy in village populations in Egypt, Kenya and Mexico. Am. J. Clin. Nutr. 56:565–572.CrossRefGoogle Scholar
  3. Tseng, M.H., Chakraborty, H., Robinson, D., Mendez, M., and Kohlmeier, L., 1997, Adjustment of iron intake for dietary enhancers and inhibitors in population studies: bioavailable iron in rural and urban residing Russian women and children. J. Nutr. 127:1456–1468.CrossRefGoogle Scholar

Copyright information

© Kluwer Academic Publishers 2002

Authors and Affiliations

  • Lindsay H. Allen
    • 1
    • 2
    • 3
  • Olga Garcia Obregon
    • 1
    • 2
    • 3
  • Margarita Diaz
    • 1
    • 2
    • 3
  • Steven Abrams
    • 1
    • 2
    • 3
  • Suzanne Murphy
    • 1
    • 2
    • 3
  • Jorge L. Rosado
    • 1
    • 2
    • 3
  1. 1.Program in International NutritionUniversity of CaliforniaDavisUSA
  2. 2.Department Nutritional PhysiologyInstituto Nacional de la NutricionMexicoMexico
  3. 3.Children’s Nutrition Research CenterHoustonUSA

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