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Iron availability: An updated review.
Int J Food Sci Nutr. 2004 Dec; 55(8):597-606.IJ

Abstract

Iron is an essential trace element in human nutrition and its deficiency is a world nutritional problem. Due to the high prevalence of anaemia in developing and industrialized countries, it is necessary to maintain a suitable iron intake through diet in order to achieve an appropriate status of this element in the body. For this reason, accurate knowledge of iron availability of foods is essential in order to plan intervention strategies that improve deficient situations of this nutrient. Regarding to the two forms of iron present in foods, heme iron has greater availability than non-heme iron. Beside this, non-heme iron availability is conditioned by several dietary factors, such as classic factors (meat, ascorbic acid, fibre, phytic acid, polyphenols) and new factors (caseinophosphopeptides and fructo-oligosaccharides with prebiotic characteristics). For that reason, the aim of this paper is to accurately review all investigations reported in the past decade related to dietetic factors that influence the bioavailability of different iron forms.

Authors+Show Affiliations

López MA
Department of Food Science and Nutrition, University of Córdoba, Campus de Rabanales, Spain. btlamlon@uco.es
Martos FC
No affiliation info available

MeSH

Ascorbic AcidBiological AvailabilityCaseinsDietDietary FiberFlavonoidsFood AnalysisHemeHumansIronMeatPhenolsPhosphopeptidesPolyphenolsVitamins

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

16019304

Citation

López, M A Amaro, and F Cámara Martos. "Iron Availability: an Updated Review." International Journal of Food Sciences and Nutrition, vol. 55, no. 8, 2004, pp. 597-606.
López MA, Martos FC. Iron availability: An updated review. Int J Food Sci Nutr. 2004;55(8):597-606.
López, M. A., & Martos, F. C. (2004). Iron availability: An updated review. International Journal of Food Sciences and Nutrition, 55(8), 597-606.
López MA, Martos FC. Iron Availability: an Updated Review. Int J Food Sci Nutr. 2004;55(8):597-606. PubMed PMID: 16019304.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Iron availability: An updated review. AU - López,M A Amaro, AU - Martos,F Cámara, PY - 2005/7/16/pubmed PY - 2005/8/19/medline PY - 2005/7/16/entrez SP - 597 EP - 606 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 55 IS - 8 N2 - Iron is an essential trace element in human nutrition and its deficiency is a world nutritional problem. Due to the high prevalence of anaemia in developing and industrialized countries, it is necessary to maintain a suitable iron intake through diet in order to achieve an appropriate status of this element in the body. For this reason, accurate knowledge of iron availability of foods is essential in order to plan intervention strategies that improve deficient situations of this nutrient. Regarding to the two forms of iron present in foods, heme iron has greater availability than non-heme iron. Beside this, non-heme iron availability is conditioned by several dietary factors, such as classic factors (meat, ascorbic acid, fibre, phytic acid, polyphenols) and new factors (caseinophosphopeptides and fructo-oligosaccharides with prebiotic characteristics). For that reason, the aim of this paper is to accurately review all investigations reported in the past decade related to dietetic factors that influence the bioavailability of different iron forms. SN - 0963-7486 UR - https://www.unboundmedicine.com/medline/citation/16019304/Iron_availability:_An_updated_review_ DB - PRIME DP - Unbound Medicine ER -