Milk's effect on the bioavailability of iron from cereal-based diets in young women by use of in vitro and in vivo methods.
Am J Clin Nutr
; 52(2): 373-8, 1990 Aug.
Article
em En
| MEDLINE
| ID: mdl-2375304
ABSTRACT
A study was conducted in healthy young women to measure and compare the availability of iron from cereal-based diets with and without milk by use of in vivo and in vitro methods. In vitro iron-bioavailability tests demonstrated that the amounts of soluble and ionizable iron in cereal-based diets were increased two- and three-fold, respectively, when milk was added. 54Fe, a stable isotope of iron, and fecal monitoring were used to determine iron absorption in eight young women. Iron absorption was higher with milk than without milk in seven of the eight subjects but did not differ significantly between the two treatments. The results suggest that in vivo and in vitro effects differ and that the absorption of iron from cereal-based diets is neither enhanced nor inhibited by the addition of milk.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Grão Comestível
/
Leite
/
Dieta
/
Ferro
Tipo de estudo:
Clinical_trials
Limite:
Adult
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Animals
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Female
/
Humans
Idioma:
En
Revista:
Am J Clin Nutr
Ano de publicação:
1990
Tipo de documento:
Article