Increasing the Cooking Temperature of Meat Does Not Affect Nonheme Iron Absorption from a Phytate-Rich Meal in Women-Reference-Cited by-同舟云学术

Increasing the Cooking Temperature of Meat Does Not Affect Nonheme Iron Absorption from a Phytate-Rich Meal in Women

Published:2003-01-01 Issue:1 Volume:133 Page:94-97
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Bæch Sussi B.¹,Hansen Marianne¹,Bukhave Klaus²,Kristensen Lars³,Jensen Mikael⁴,Sørensen Sven S.⁵,Purslow Peter P.³,Skibsted Leif H.³,Sandström Brittmarie¹

Affiliation:

1. Department of Human Nutrition, The Royal Veterinary and Agricultural University, DK-1958 Frederiksberg

2. Biochemistry and Nutrition, Biocentrum-DTU, Technical University of Denmark, DK-2800 Lyngby

3. Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, DK-1958 Frederiksberg

4. LMC Center for Advanced Food Studies, The Royal Veterinary and Agricultural University, DK-1958 Frederiksberg

5. Department of Clinical Physiology and Nuclear Medicine, The National University Hospital, DK-2100 Copenhagen, Denmark

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/133/1/94/24004164/4w0103000094.pdf

Reference28 articles.

1. Iron stores in 1359, 30- to 60-y-old Danish women: evaluation by serum ferritin and hemoglobin;Milman;Ann. Hematol.,1992

2. Iron deficiency in infancy and childhood;Dallman;Am. J. Clin. Nutr.,1980

3. Dietary heme iron absorption. A discussion of possible mechanisms for the absorption-promoting effect of meat and for the regulation of iron absorption;Hallberg;Scand. J. Gastroenterol.,1979

4. Iron absorption from veal muscle;Martinez-Torres;Am. J. Clin. Nutr.,1971

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