Iron Absorbed from Three Preparations Used to Enrich Bread

Harrill, Inez; Hoene, Anna-Elisabeth; Johnston, Frances A.

doi:10.1016/s0002-8223(21)16833-6

Journal of the American Dietetic Association

1957

DOI: 10.1016/s0002-8223(21)16833-6

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Iron Absorbed from Three Preparations Used to Enrich Bread

Inez Harrill

Anna-Elisabeth Hoene

Frances A. Johnston

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Cited by 8 publications

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Bread and other foods of plant origin as a source of iron

Elwood

1965

Proc. Nutr. Soc.

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the ions with which they are associated (mainly Ca2+, Mg2+, Mn2+, K+ and H + in natural phytates) and on the level of Ca in the diet. Thus, native phytates, free phytic acid, sodium and calcium phytates and commercial 'phytin' (a Ca-Mg phytate) do not necessarily behave in the same way.Vitamin D probably enhances the utilization of phytate P in two ways, by increasing the production of intestinal phytase and by stimulating Ca absorption, thus rendering the phytate more soluble. T h e requirements of animals for vitamin D increase as the proportion of the total dietary P as phytate increases.( 6 )

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Bread and other foods of plant origin as a source of iron

Elwood

1965

Proc. Nutr. Soc.

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Some epidemiological problems of iron deficiency anaemia

Elwood

1968

Proc. Nutr. Soc.

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Iron sources used in food fortification and their changes due to food processing∗

Lee

Clydesdale

1979

C R C Critical Reviews in Food Science and Nutrition

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Iron Absorbed from Three Preparations Used to Enrich Bread

Cited by 8 publications

References 8 publications

Bread and other foods of plant origin as a source of iron

Bread and other foods of plant origin as a source of iron

Some epidemiological problems of iron deficiency anaemia

Iron sources used in food fortification and their changes due to food processing∗

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