Iron absorption from meat and meat products: Part 2-Iron absorption from high-roughage meat products

1Citations
Citations of this article
1Readers
Mendeley users who have this article in their library.
Get full text

Abstract

The main reasons for the inhibiting effect of dietary fibre on meat iron absorption in the intestine are examined. A model experiment estimates binding of iron by the dietary fibre (DF) of wheat bran. A radioactive tracer method was applied to volunteers to detect the availability of iron from fibrous meat foods. The evidence suggests that incorporating up to 2% of dietary fibre into meat products reduces iron absorption factors by no more than 1-2%. Adding ascorbic acid in the presence of DF lowers them only by 0·1-0·5%, i.e. it does not damage iron absorption processes. © 1989.

Cite

CITATION STYLE

APA

Rogov, J. A., Kovalev, Y. I., Tokaev, E. S., & Kaplan, M. A. (1989). Iron absorption from meat and meat products: Part 2-Iron absorption from high-roughage meat products. Meat Science, 25(3), 227–236. https://doi.org/10.1016/0309-1740(89)90075-2

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free