Iron Intake and Iron Absorption

  • Miguel Layrisse
Part of the Nutrition and Food Science book series (NFS, volume 3)

Abstract

Accumulating evidences demonstrated that the amount of iron potentially available from food depends not only from the amount of iron intake but from the nature of that iron and the composition of the meal in which it is consumed. Thus, the total iron content of a diet is a poor indicator of the amount of iron that is really absorbed and utilized. It is essential, therefore, to know the mechanism that takes place at the lumen of the gut which regulates the different patterns of iron absorption.

Keywords

Sugar Maize EDTA Cane Ferritin 

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Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • Miguel Layrisse
    • 1
  1. 1.Instituto Venezolano de Investigaciones CientíficasUniversidad Central de VenezuelaCaracasVenezuela

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