The influence of previous iron intake on the estimation of bioavailability of Fe from a test meal given to rats
Open Access
- 9 March 1984
- journal article
- research article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 51 (02) , 185-191
- https://doi.org/10.1079/bjn19840022
Abstract
1. Iron retention and its subsequent distribution from 3 g 59Fe extrinsically-labelled wholewheat flour in rats given a low (8 g Fe/g)-Fe diet during the previous 3 d was measured (Expt 1). The mean (with se) proportion of Fe retained from wholewheat flour was 0.46 (0.04) in the group given the low-Fe diet and 0.15 (0.01) in the group given the high-Fe diet (P < 0.001). There was no difference in distribution of absorbed 59Fe in the tissues examined.This publication has 6 references indexed in Scilit:
- Studies on the Bioavailability of Zinc in Humans: Mechanism of the Intestinal Interaction of Nonheme Iron and ZincJournal of Nutrition, 1983
- Ferritin and intestinal iron absorption: pancreatic enzymes and free ironAmerican Journal of Physiology-Legacy Content, 1975
- Effects of Dietary Iron Level on Gut Iron Levels and Iron Absorption in the RatJournal of Nutrition, 1967
- Iron Absorption: The Effect of an Iron-Deficient DietScience, 1964
- II. Adaptation to Continuous Irradiation: Observations on the Rat IntestineThe British Journal of Radiology, 1959