| Contributions of heme and nonheme iron to human nutrition. | |
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MedLine Citation:
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PMID: 1581009 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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Dietary iron is present in food both in inorganic forms as ferrous and ferric compounds, and in organic forms, the most important of these being heme iron. The purpose of this review is to evaluate the contributions of both heme and nonheme iron in establishing and maintaining a healthful iron status. The human requirement for iron, bioavailability of heme and nonheme iron, and amounts of heme and nonheme iron in the diet are individually estimated after reviewing the relevant literature in Sections II, III, and IV, respectively. In Section V, the contribution of heme and nonheme iron to human nutrition, as compared to the human requirement for iron (Section II), is estimated after attenuating the amounts of heme and nonheme iron found in the diet (Section IV) by their bioavailabilities (Section III). |
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Authors:
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C E Carpenter; A W Mahoney |
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Publication Detail:
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Type: Journal Article; Review |
Journal Detail:
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Title: Critical reviews in food science and nutrition Volume: 31 ISSN: 1040-8398 ISO Abbreviation: Crit Rev Food Sci Nutr Publication Date: 1992 |
Date Detail:
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Created Date: 1992-06-12 Completed Date: 1992-06-12 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 8914818 Medline TA: Crit Rev Food Sci Nutr Country: UNITED STATES |
Other Details:
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Languages: eng Pagination: 333-67 Citation Subset: IM |
Affiliation:
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Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Absorption Biological Availability Heme / pharmacokinetics, physiology* Humans Iron / pharmacokinetics, physiology* Nutritional Physiological Phenomena* |
| Chemical | |
Reg. No./Substance:
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14875-96-8/Heme; 7439-89-6/Iron |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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