Iron Bioavailability and Dietary Reference Values.

Hurrell, R., & Egli, I. (2010). Iron Bioavailability and Dietary Reference Values. The American Journal of Clinical Nutrition, 91(5).

Type

Journal article

Intellectual base

Primary research

Year

2010

DOI

10.3945/ajcn.2010.28674f

Link

https://doi.org/10.3945/ajcn.2010.28674F

Cited from

pharmacology_toxicology

Cited by

1 citation across 1 artifact.

Each citation links to the sentence it supports in the citing article.

Primes

• Bioavailability
  • Nutrition: iron from spinach has lower bioavailability than iron from meat because of sequestration; consumed ≠ absorbed ≠ retained.

    This sourceEstablishes that nonheme iron (e.g., from spinach) has markedly lower bioavailability than heme iron from meat owing to sequestration by inhibitors — consumed ≠ absorbed ≠ retained.

Verification

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Registry ID ref:94738b1ed21a · see in the full table