Iron Intake and Iron Absorption

  • Miguel Layrisse
Part of the Nutrition and Food Science book series (NFS, volume 3)


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.


Iron Absorption Iron Intake Ferrous Sulfate Iron Salt Total Iron Content 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • Miguel Layrisse
    • 1
  1. 1.Instituto Venezolano de Investigaciones CientíficasUniversidad Central de VenezuelaCaracasVenezuela

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