Iron bioavailability and dietary reference values

• Published in: The American journal of clinical nutrition Vol. 91; no. 5; pp. 1461 - 1467S
• Main Authors: Hurrell, Richard, Egli, Ines
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Bethesda, MD American Society for Clinical Nutrition 01.05.2010; American Society for Nutrition; American Society for Clinical Nutrition, Inc
• Subjects: 6-Phytase - metabolism; Animals; Bioavailability; Biological and medical sciences; Biological Availability; Calcium - pharmacology; Carbohydrates; Diet; dietary minerals; Dietary Proteins - pharmacology; Dietary Reference Intakes; excretion; Feeding. Feeding behavior; Flavonoids - pharmacology; Food, Fortified; Fundamental and applied biological sciences. Psychology; Hemochromatosis - etiology; Hemochromatosis - genetics; Hemochromatosis - metabolism; human nutrition; Humans; intestinal absorption; Intestinal Absorption - drug effects; Intestinal Absorption - physiology; Iron; Iron Overload; Iron, Dietary - adverse effects; Iron, Dietary - metabolism; Isotopes; literature reviews; Milk Proteins - pharmacology; National Academies of Science, Engineering, and Medicine, U.S., Health and Medicine Division; nutrient availability; nutrition physiology; nutritional adequacy; nutritional status; Obesity; Phenols - pharmacology; Phytic Acid - pharmacology; Polyphenols; Reference Values; United States; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Vitamin A; United States; Human; Iron; Bioavailability; Reference

Iron differs from other minerals because iron balance in the human body is regulated by absorption only because there is no physiologic mechanism for excretion. On the basis of intake data and isotope studies, iron bioavailability has been estimated to be in the range of 14-18% for mixed diets and 5...