Abstract
Accumulating evidences demonstrated that the amount of iron potentially available from food depends not only from the amount of iron intake but from the nature of that iron and the composition of the meal in which it is consumed. Thus, the total iron content of a diet is a poor indicator of the amount of iron that is really absorbed and utilized. It is essential, therefore, to know the mechanism that takes place at the lumen of the gut which regulates the different patterns of iron absorption.
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Layrisse, M. (1980). Iron Intake and Iron Absorption. In: Santos, W., Lopes, N., Barbosa, J.J., Chaves, D., Valente, J.C. (eds) Nutritional Biochemistry and Pathology. Nutrition and Food Science, vol 3. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-1349-7_15
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DOI: https://doi.org/10.1007/978-1-4757-1349-7_15
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