Open AccessInitial uptake and absorption of nonheme iron and absorption of heme iron in humans are unaffected by the addition of calcium as cheese to a meal with high iron bioavailability
Author(s) -
Zamzam K. Roughead,
Carol A Zito,
Janet R. Hunt
Publication year - 2002
Publication title -
american journal of clinical nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.608
H-Index - 336
eISSN - 1938-3207
pISSN - 0002-9165
DOI - 10.1093/ajcn/76.2.419
Subject(s) - chemistry , ferritin , heme , absorption (acoustics) , calcium , bioavailability , iron deficiency , meal , biochemistry , radiochemistry , food science , medicine , pharmacology , anemia , organic chemistry , enzyme , physics , acoustics
Quantitative data on the mucosal uptake and serosal transfer of nonheme-iron absorption in humans and the effects of calcium on these components are limited.
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