Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women
[Background]: Iron deficiency is a major health problem worldwide, and is associated with diets of low iron bioavailability. Non-heme iron absorption is modulated by dietary constituents, one of which is the so-called “meat factor”, present in meat, fish (oily and lean) and poultry, which is an impo...
| Autores: | , , , , , , , |
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| Tipo de documento: | artigo |
| Estado: | Versión aceptada para publicación |
| Data de publicação: | 2008 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositório: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/293881 |
| Acesso em linha: | http://hdl.handle.net/10261/293881 |
| Access Level: | Acceso aberto |
| Palavra-chave: | Iron bioavailability Iron deficiency Oily fish Phytates Food processing Stable isotopes |
| Resumo: | [Background]: Iron deficiency is a major health problem worldwide, and is associated with diets of low iron bioavailability. Non-heme iron absorption is modulated by dietary constituents, one of which is the so-called “meat factor”, present in meat, fish (oily and lean) and poultry, which is an important enhancer of iron absorption in humans. Food processing also affects iron bioavailability. |
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