Iron absorption from typical Latin American diets.

  title={Iron absorption from typical Latin American diets.},
  author={Arnaldo Acosta and M. Ben Amar and S C Cornbluth-Szarfarc and E Dillman and M Fosil and R G Biachi and Gonzalo Grebe and Eva D Hertrampf and S Kremenchuzky and Miguel Layrisse},
  journal={The American journal of clinical nutrition},
  volume={39 6},
The availability and daily absorption of iron was determined by the extrinsic label method in typical lower middle to lower class diets consumed in regions of Argentina, Brazil, Chile, Mexico, Peru, and Venezuela. Differences in iron absorption from meals up to 7-fold, could be attributed to the varying contents of absorption enhancers, eg, in meat, and of inhibitors in tea, vegetables, and wheat or maize bread. The total iron available in the diets from four countries did not meet the… CONTINUE READING

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