Results 211 to 220 of about 107,254 (257)
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Dietary iron and broiler performance
British Poultry Science, 19871. An experiment was conducted with female broilers from 1 to 39 d of age in which the effects of increasing amounts of extra dietary ferrous sulphate on growth performance, some haematological measurements and Fe, Zn and Cu status were studied. A conventional maize-soyabean diet (107 mg Fe/kg) was supplemented with 0, 20, 60, 180, 540 and 1620 mg Fe ...
H A, Vahl, A T, van 'T Klooster
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Effect of Dietary Iron on Iron Absorption in Man
Scandinavian Journal of Haematology, 1972Earlier studies have failed to show any influence of dietary iron on the absorption of iron in man.In the present investigation the absorption of a 0.56 mg59Fe++test dose was randomly studied two times in the same individual — after one week on an iron deficient diet and after one week on an iron rich diet.
A, Norrby, L, Sölvell
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Dietary iron and vitamins in association with mortality
Clinical Nutrition, 2021Although disorders of iron metabolism are among the most common diseases and dietary intakes of vitamin A, B2, B6, C, E, and folic acid are known to affect the absorption or oxidation of iron, limited data are available on the association of dietary iron and these vitamins with mortality in the same population.
Wenjie, Wang +10 more
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Dietary iron intake and iron status in adolescents
Acta Paediatrica, 1996The aim of this study was to evaluate the dietary iron intake of 15‐year‐old adolescents from two different regions of Sweden, in relation to their iron status. The study comprised 185 boys and 209 girls, randomly selected from the official population register. The iron intake was calculated from a 7‐day record, and varied between 7 and 35 and 6 and 27
G, Samuelson +4 more
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Dietary iron and blood pressure
BMJ, 2008High blood pressure is a leading risk factor for mortality and a major preventable cause of disability worldwide. Nutritional and lifestyle factors are key determinants of blood pressure across populations, and lifestyle modifications—including weight reduction if overweight or obese, reduced dietary sodium intake, increased dietary potassium intake ...
Stranges S, Guallar E.
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The influence of dietary iron on zinc in rat
Biological Trace Element Research, 1995The purpose of this study was to clarify the influence of iron on zinc status. The animals were divided into four groups, consisting of five rats in each group. The control group was fed on basal diet with adequate levels of zinc and iron, whereas the experimental group was fed diets containing different levels of iron ad libitum for 15 d.
AYDOGAN, Sami, DURSUN, N
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BIOAVAILABILITY OF DIETARY IRON IN MAN
Annual Review of Nutrition, 1981INTRODUCTION 123 MEASUREMENTS OF DIETARY BIOAVAILABILITY OF IRON 124 Earlier Methods 124 Extrinsic Tag Method 125 BIOAVAILABILITY OF NON-HEME IRON 126 Individual Factors Influencing Bioavailability 126 Iron status 126 Pregnancy 127 Disease states 128 Dietary Factors Influencing lron Bioavailability 128 Bioavailability of iron in ...
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Iron Requirements and Bioavailability of Dietary Iron
1983Over the past few decades so much knowledge has been gained about iron needs, dietary iron availability and adequacy that it is now one of the best defined nutrients in these respects. Development of new, accurate methods for the measurement of both the losses of iron from the body and the absorption of iron from the diet has significantly contributed ...
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Dietary and prophylactic iron supplements
Human Nature, 1990Mild hypoferremia represents an aspect of the ability of the body to withhold iron from pathogenic bacteria, fungi, and protozoa, and from neoplastic cells. However, our iron-withholding defense system can be thwarted by practices that enhance iron overload such as indiscriminate iron fortification of foods, medically prescribed iron supplements ...
S, Kent +2 more
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Iron deficiency and dietary factors in Finland
The American Journal of Clinical Nutrition, 1975In connection with a multiphasic screening program carried out in Finland, over 7,000 persons participated in a dietary survey. The method was a diet history interview concerning food consumption and habits during the previous year. The mean intake of meat products was lower in anemic women (Hb less than 12.0 g/100 ml or PCV less than 36 vol%) than in
H, Takkunen, R, Seppänen
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