ESTIMATION OF AVAILABLE DIETARY IRON
ESTIMATION OF AVAILABLE DIETARY IRON
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DOI：
10.1093/ajcn/31.1.134
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发表时间：
1978-01-01
影响因子：
7.1
通讯作者：
FINCH, CA
中科院分区：
文献类型：
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作者：
MONSEN, ER;HALLBERG, L;FINCH, CA
膳食铁的需求量取决于食物中铁摄入量和可用性。根据最近采用外在标签技术对食品铁吸收的研究，定义了血红素铁的可用性，并且基于增强物质的量估计非血红素铁的可用性似乎是可能的。开发了一个模型来估计给定膳食中铁的可用性。基于膳食的血红素铁的量及其可用性以及受膳食增强因子含量影响的非血红素铁的量及其可用性进行计算。提供了这些计算的示例。
Dietary Fe requirements are dependent on the amount and availability of food Fe ingested. On the basis of recent studies of food Fe absorption employing extrinsic tag techniques, the availability of heme Fe was defined and estimates of the availability of nonheme Fe based on the amounts of enhancing substances appear possible. A model was developed to estimate the availability of Fe in a given meal. Calculations are made on a meal basis of the amount of heme Fe and its availability and the amount of nonheme Fe and its availability as influenced by the meal''s content of enhancing factors. Examples of these calculations are provided.