Strategies for the prevention of iron deficiency through foods in the household.

Abstract

Iron deficiency can be caused not only by diets deficient in iron but by poor absorption of available dietary iron. Extrinsically tagging foods with radioiron allows the exact measurement of iron absorbed from heme and nonheme iron foods. It has furthered the study of the effect of enhancers and inhibitors of iron absorption. As a result, we have a greater understanding of why iron deficiency and iron deficiency anemia are prevalent in populations of low socioeconomic status and of which food vehicles and iron compounds are most suitable for iron fortification.

• Authors: M Layrisse, M N García-Casal
• Journal: Nutrition reviews (Nutr Rev) Vol. 55 Issue 6 Pg. 233-9 (Jun 1997) ISSN: 0029-6643 [Print] United States
• PMID: 9279059 (Publication Type: Journal Article, Research Support, Non-U.S. Gov't, Review)

Chemical References

• Iron, Dietary
• Heme
• Iron

Topics

• Absorption
• Anemia, Iron-Deficiency (diet therapy, epidemiology, prevention & control)
• Food Analysis
• Food, Fortified
• Heme (analysis)
• Humans
• Iron (blood, pharmacokinetics)
• Iron Deficiencies
• Iron, Dietary (administration & dosage, pharmacokinetics, therapeutic use)
• Latin America (epidemiology)
• Prevalence
• Social Class
• Venezuela (epidemiology)