An overview of current information on bioavailability of dietary iron to humans.
An overview of current information on bioavailability of dietary iron to humans.
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关于人类膳食铁生物利用度的最新信息概述。
DOI：
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发表时间：
1983
期刊：
影响因子：
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通讯作者：
Morris Er
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文献类型：
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作者：
Morris Er
生物利用度因素可以极大地改变个体在不同膳食中摄入的膳食铁的吸收。从动物组织中吸收的血红素铁通常比从动物或植物食物中吸收的非血红素铁的百分比大。一餐中的肉类数量是已知影响血红素铁吸收的唯一生物利用度因素。从膳食的交换性非血红素铁库中吸收铁受到促进和抑制物质或因素的影响。抗坏血酸，肉，鱼和家禽增强非血红素铁的吸收，膳食可以根据肉，鱼，家禽和/或抗坏血酸含量的相对生物利用度进行分类。一些低分子量的有机酸也可能增加非血红素铁的生物利用度。添加到食物和饮料中的合成金属螯合剂茶和咖啡会以浓度依赖的方式抑制非血红素铁的吸收。麦麸、豆制品、牛奶和鸡蛋往往会降低膳食中非血红素铁的生物利用度。然而，被认为是纯化形式的化合物（植酸盐、纤维、磷蛋白）的抑制作用取决于化学形式和浓度。在某些食物中，可能存在尚未确定的抑制剂或化合物之间的相互作用，以抑制非血红素铁的吸收。目前可用的信息允许估计膳食中的相对生物可利用铁。
: Bioavailability factors can greatly modify the absorption of dietary iron consumed in different meals by an individual. A greater percentage is generally absorbed of heme iron from animal tissues than of nonheme iron of either animal or plant food. The amount of meat in a meal is the only bioavailability factor known to influence absorption of heme iron. Absorption of iron from the exchangeable nonheme iron pool of a meal is influenced by both enhancing and inhibiting substances or factors. Ascorbic acid, meat, fish, and poultry enhance absorption of nonheme iron, and meals may be classified according to relative bioavailability depending on the content of meat, fish, poultry, and/or ascorbic acid. Some low-molecular-weight organic acids may also increase the bioavailability of nonheme iron. Synthetic metal-chelating agents added to foods and the beverages tea and coffee will inhibit absorption of nonheme iron in a concentration-dependent manner. Wheat bran, soy products, cow's milk, and egg tend to decrease bioavailability of nonheme iron when included in a meal. However, the effect of compounds thought to be responsible for the inhibition in purified form (phytate, fiber, phosphoproteins) is dependent on chemical form and concentration. In some foods there may be as yet unidentified inhibitors or interaction between compounds to inhibit absorption of nonheme iron. Currently available information permits estimation of relative bioavailable iron in a meal.