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Calculating dietary iron bioavailability: refinement and computerization

E R Monsen, J L Balintfy

    Journal of the American Dietetic Association
    |April 1, 1982
    PubMed
    Summary
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    This study revises a model for estimating bioavailable iron, focusing on nonheme iron absorption. Enhancing nonheme iron uptake involves ascorbic acid and meat, fish, or poultry consumption.

    Area of Science:

    • Biochemistry
    • Human Nutrition
    • Mineral Metabolism

    Background:

    • Dietary iron exists as heme and nonheme iron pools during digestion.
    • Heme iron absorption is more efficient than nonheme iron absorption.
    • Nonheme iron constitutes the majority of dietary iron from plant and animal sources.

    Purpose of the Study:

    • To revise a previously developed model for estimating bioavailable iron.
    • To refine the model for easier and more accurate application.
    • To incorporate factors influencing nonheme iron absorption.

    Main Methods:

    • Utilizing laboratory findings on heme and nonheme iron pools.
    • Considering the enhancing effects of ascorbic acid on nonheme iron absorption.
    • Accounting for the absorption-enhancing properties of meat, fish, and poultry.

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    Main Results:

    • The revised model offers a more refined estimation of bioavailable iron.
    • The model integrates the differential absorption rates of heme and nonheme iron.
    • Key enhancers of nonheme iron absorption are systematically included.

    Conclusions:

    • The updated model provides a practical tool for assessing dietary iron bioavailability.
    • Understanding iron pools and absorption enhancers is crucial for nutritional strategies.
    • This represents a refined approach to estimating the bioavailability of the first trace mineral considered.