食物中铁的可利用性。
Availability of food iron.
作者信息
Jacobs A, Greenman D A
出版信息
Br Med J. 1969 Mar 15;1(5645):673-6. doi: 10.1136/bmj.1.5645.673.
Abstract
Iron has been extracted from 25 common foods under conditions resembling those prevailing in the stomach under physiological conditions. In most cases less than half the iron in the foods is released into solution. The soluble iron is mainly in ionizable form, except in the case of meat products and black pudding. The amount of food iron released is influenced by cooking and the presence of iron-binding substances in some foods. The total dietary iron probably does not represent the amount available for absorption.
摘要
在类似于生理条件下胃内的环境中，从25种常见食物中提取了铁。在大多数情况下，食物中铁的释放量不到一半。除肉类产品和黑布丁外，可溶性铁主要以可电离形式存在。食物中铁的释放量受烹饪以及某些食物中存在的铁结合物质的影响。膳食中铁的总量可能并不代表可吸收的量。
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本文引用的文献
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