Monsen E R, Balintfy J L
J Am Diet Assoc. 1982 Apr;80(4):307-11.
Previous laboratory studies have shown that dietary iron during digestion forms two pools: heme and nonheme. Even though human beings absorb heme iron at a higher rate than nonheme iron, the major portion of food iron is nonheme (all grain and vegetable iron plus approximately 60 percent of the iron in meat, fish, and poultry). The absorption rate of nonheme iron can be increased markedly by concomitant consumption of ascorbic acid and/or meat/fish/poultry. These concepts have been incorporated into a model for estimating the quantity of bioavailable iron, the first trace mineral to be thus considered. This model has now been revised for easier and more refined application.
以往的实验室研究表明，膳食铁在消化过程中会形成两个池：血红素铁和非血红素铁。尽管人类对血红素铁的吸收率高于非血红素铁，但食物中铁的主要部分是非血红素铁（所有谷物和蔬菜中的铁，加上肉类、鱼类和家禽中铁的约60%）。同时摄入抗坏血酸和/或肉类/鱼类/家禽可以显著提高非血红素铁的吸收率。这些概念已被纳入一个用于估计生物可利用铁量的模型中，铁是第一个被如此考虑的微量矿物质。这个模型现在已经修订，以便更方便、更精确地应用。
