Open AccessTotal Iron Bioavailability from the US Diet Is Lower Than the Current Estimate ,
Author(s) -
Seth M. Armah,
Alicia L. Carriquiry,
Manju B. Reddy
Publication year - 2015
Publication title -
journal of nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.463
H-Index - 265
eISSN - 1541-6100
pISSN - 0022-3166
DOI - 10.3945/jn.115.210484
Subject(s) - bioavailability , absorption (acoustics) , dietary iron , chemistry , ferritin , serum ferritin , biomarker , iron deficiency , zoology , food science , biochemistry , medicine , biology , anemia , pharmacology , physics , acoustics
Total (heme and nonheme) iron bioavailability from the US diet has been estimated to be 18% based on a single human absorption study. New data, however, suggest that it may be time to revisit this estimate.
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