An in vitro method for the determination of availability of nonheme iron from foods and diets
was investigated. Food was extracted with pepsin-HCl at pH 1.35 and subsequently the pH …

Background Adaptation of iron absorption in response to dietary iron bioavailability is less
likely in premenopausal women, who generally have lower iron stores, than in men …

The absorption of iron from three staple vegetables was measured by the red cell utilization
method in iron deficient subjects. The food iron had been labelled with 55Fe by the …

The effects of added ascorbic acid and particle size on iron absorption from ferric
pyrophosphate were evaluated in adult women (9–10 women/study) based on erythrocyte …

The possibility of reducing calcium inhibition of iron absorption by decreasing calcium intake
in lunch and dinner meals, which provided the most dietary iron, was examined in 21 …

Female guinea pigs were fed diets varied in ascorbic acid and iron concentration for 21
days. Tissue concentrations of ascorbic acid, iron (total, ferritin and hemosiderin) and copper …

The influence of ascorbic acid supplementation on the copper status of young adult men
was investigated. Subjects consuming self-selected diets took 500 mg of ascorbic acid with …

The effect of varying concentrations of ascorbic acid on the absorption of iron from a soy-
based infant milk formula containing 6 mg iron/100 g was examined in 64 adult Indian …

A study in 49 subjects compared different methods for increasing the absorption of iron from
a simple Latin American-type meal composed of maize, rice, and black beans. The addition …

Background: Short-term measurements of iron absorption are substantially influenced by
dietary bioavailability of iron, yet bioavailability negligibly affects serum ferritin in longer …