Open AccessIron Absorption from an Intrinsically Labeled Lentil Meal Is Low but Upregulated in Women with Poor Iron Status,
Author(s) -
Diane M. DellaValle,
Raymond P. Glahn,
Jon E. Shaff,
Kimberly O’Brien
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.115.217273
Subject(s) - dietary iron , iron status , meal , downregulation and upregulation , iron deficiency , food science , absorption (acoustics) , chemistry , biochemistry , medicine , endocrinology , biology , anemia , materials science , gene , composite material
Low iron absorption from important staple foods may contribute to iron deficiency in developing countries. To date, few studies have examined the iron bioavailability of pulse crops as commonly prepared and consumed by humans.
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