Iron bioavailability and dietary reference values.
By R. Hurrell, I. Egli. American Journal of Clinical Nutrition, 2010
1,273 citations recorded by the source corpus.
Subfields: Hematology, Nutrition and Dietetics, Rheumatology
View Paper: https://www.semanticscholar.org/paper/febb70d15147b109667a807bb6f60094fb6e722b
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The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Hematology
In Nutrition and Dietetics
- T. Ganz
- M. Hayes
- Peter J. Gregory
- Paula Pereira
- A. F. Vicente
- Roya Kelishadi
- Martin R. Broadley
- R. Hurrell
In Rheumatology
Citations in the corpus
- Review on iron and its importance for human health (2014, background): “[23,24] Hepcidin is a circulating peptide hormone secreted by the liver that plays a central role in the regulation of iron homeostasis.”
- Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium (2017, background): “In addition, meat is a key source of, often highly bioavailable, minerals (iron, zinc, and selenium) and vitamins (A, B9&12, D, and E), and has an ability, referred to as the “meat factor”, to enhance iron availability from other sources [39,40].”
- Meat nutritional composition and nutritive role in the human diet. (2013, background): “The diet plays an essential role in maintaining iron balance (Hurrell & Egli, 2010).”
- The Role of Polyphenols in Human Health and Food Systems: A Mini-Review (2018, background): “For example, the iron-chelating and inhibitory effects on absorption of iron associated with polyphenols may lead to poor iron status (47).”
- Approaches to reduce zinc and iron deficits in food systems (2017, background): “The Fe in 301 plant tissues is found in non-haem forms and its bioavailability is inhibited by tannins, phytate, 302 polyphenols and other dietary components (McMillian, 2002; Hurrell and Egli, 2010).”
- Systemic iron homeostasis. (2013, background): “Physiological mechanisms that control dietary iron absorption in humans must contend with differentials in iron bioavailability in different food sources, ranging from 5–12% in vegetarian diets to 14–18% in mixed diets (115).”
- Nutritional Composition of Meat (2018, background): “Its deficiency could be overcome primarily by the diet [34].”