Bread and other foods of plant origin as a source of iron
Open Access
- 1 March 1965
- journal article
- Published by Cambridge University Press (CUP) in Proceedings of the Nutrition Society
- Vol. 24 (1) , 112-120
- https://doi.org/10.1079/pns19650018
Abstract
No abstract availableKeywords
This publication has 30 references indexed in Scilit:
- A Clinical Trial of Iron-fortified BreadBMJ, 1963
- INFLUENCE OF MEALS ON IRON ABSORPTION IN ORAL IRON THERAPYActa Medica Scandinavica, 1962
- A METHOD FOR COMPARATIVE STUDIES ON IRON ABSORPTION IN MAN USING TWO RADIOIRON ISOTOPESActa Medica Scandinavica, 1962
- The Absorption of Radioiron Labeled Foods and Iron Salts in Normal and Iron-Deficient Subjects and in Idiopathic HemochromatosisJournal of Clinical Investigation, 1957
- AN EXPERIMENT IN RATS TO DETERMINE WHETHER IRON IS ABSORBED ONLY IN THE FERROUS STATEImmunology & Cell Biology, 1956
- Comparison of Nutrient values of Individual Diets Found by Calculation from Food Tables and by Chemical AnalysisBritish Journal of Nutrition, 1948
- The Etiology and the Effects of Minor Grades of Anaemia in Young Children: Studies at a Group of War-Time Day NurseriesArchives of Disease in Childhood, 1946
- The effect of national bread, of iron medicated bread, and of iron cooking utensils on the haemoglobin level of children in war-time day nurseriesArchives of Disease in Childhood, 1945
- ABSORPTION OF FERROUS AND FERRIC RADIOACTIVE IRON BY HUMAN SUBJECTS AND BY DOGS 1Journal of Clinical Investigation, 1944
- THE THERAPEUTIC ACTION OF IRONThe Lancet, 1936