Nutritional Bioavailability of Iron

Title Page......Page 1
Half Title Page......Page 3
Copyright......Page 4
ACS Symposium Series......Page 5
FOREWORD......Page 6
PdftkEmptyString......Page 0
PREFACE......Page 7
1 Efficiency of Hemoglobin Regeneration as a Method of Assessing Iron Bioavailability in Food Products......Page 8
Literature Cited......Page 16
2 In Vitro Estimation of Food Iron Bioavailability......Page 18
Rationale......Page 19
Description of the Method......Page 25
Results and Evaluation......Page 27
Literature Cited......Page 32
3 Iron Chemistry and Bioavailability in Food Processing......Page 34
Iron Sources......Page 35
Effect of Heat Processing on Iron Bioavailability......Page 37
Effect of Organic Acids and Carbohydrates on Iron Bioavailability......Page 43
Effect of Food Processing on Iron Chemistry......Page 49
Literature Cited......Page 59
4 The Effects of Physicochemical Properties of Food on the Chemical Status of Iron......Page 62
Literature Cited......Page 90
5 Ascorbic Acid: An Enhancing Factor in Iron Absorption......Page 92
The role of ascorbic acid in nonheme iron absorption......Page 93
Estimating bioavailable iron in the diet......Page 96
Dietary intake of iron and ascorbic acid......Page 97
Ascorbic acid:Iron and relationships in abnormal state of metabolism......Page 100
Literature Cited......Page 101
6 Influence of Copper, Zinc, and Protein on Biological Response to Dietary Iron......Page 103
Results......Page 104
Discussion......Page 108
Literature Cited......Page 110
Bioavailability of Iron From Inorganic Compounds Containing Both Phosphorus and Iron......Page 112
Effect of Phosphorus on the Bioavailability of Iron and Zinc in the Total Diet......Page 114
Effect of Phosphorus and Calcium Together on the Bioavailability of Iron and Zinc in the Total Diet......Page 119
Literature Cited......Page 123
8 Phytate, Wheat Bran, and Bioavailability of Dietary Iron......Page 126
Monoferric Phytate-Isolation, Identification and Properties......Page 127
Bioavailability of Ferric Phytates......Page 132
Bioavailability of Iron in Wheat, Wheat Fractions and Wheat Foods......Page 136
Discussion......Page 140
Summary......Page 144
Literature Cited......Page 145
9 Dietary Fiber and the Bioavailability of Iron......Page 147
Affinity of Dietary Fiber Preparations for Iron......Page 149
Effect of pH upon Binding of Iron by Dietary Fiber......Page 150
Stability of Fiber-Bound Iron in Presence of Intestinal segments......Page 151
The Effect of Dietary Fiber upon Absorption of Iron by Animals......Page 152
Dietary Fiber and Iron Absorption by Humans......Page 153
Estimation of the amount of iron complexed by fiber in cereal-rich diets......Page 160
Addenda......Page 161
Literature cited......Page 162
10 Bioavailability of Iron from Bran in Pigs......Page 166
The Iron Situation in Norway......Page 168
Bioavailability of Iron from Bran in Pigs......Page 169
Conclusions Concerning Pig Experiment......Page 171
Conclusion......Page 172
Literature Cited......Page 174
11 Bioavailability of Iron and Other Trace Minerals from Human Milk......Page 175
Lactoferrin\'s Role in Iron Absorption......Page 176
Trace Mineral Cocentrations in Milk......Page 178
Iron Absorption......Page 179
Literature Cited......Page 181
12 Vegetarianism and the Bioavailability of Iron......Page 184
Factors Affecting Iron Absorption from Vegetarian Diets......Page 185
Iron Content of Vegetarian Diets......Page 187
Comparative Utilization of Iron by Vegetarians and Omnivores......Page 190
Conclusion......Page 196
Literature Cited......Page 198
C......Page 200
H......Page 201
P......Page 202
Z......Page 203