Iron status in middle-aged women in five counties of rural China

Article Abstract:

Research into the iron status of middle-aged women in five rural Chinese counties with respect to lifestyle factors and diet has sought to assess the total iron nutriture of rural Chinese premenopausal women. It was shown that the average total iron intake, at 22 mg/d, is quite high compared with that of adult women in more economically advanced countries. There was no consistent pattern between dietary intakes across the five counties and average indices of iron status in these counties. There was a low incidence of overt iron deficiency anemia.

China, Food and nutrition, Chinese, Chinese (Asian people), Iron deficiency anemia

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Do iron and vitamin C co-supplementation influence platelet function or LDL oxidizability in healthy volunteers?

Article Abstract:

Co-supplementation with iron and either low or high levels of vitamin C leads to raised plasma vitamin C levels and iron levels as indicated by transferrin bound iron, according to research designed to establish whether dietary co-supplementation of iron with vitamin C can have negative effects in biochemical markers of oxidative stress linked with cardiovascular disease. The rises in plasma vitamin C levels and iron levels are determined by the initial level of these substances in the plasma and the concentration of vitamin C given.

Health aspects, Iron, Iron (Metal), Vitamin C, Vitamin C metabolism, Vitamin metabolism

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Iron absorption from the whole diet. Relation to meal composition, iron requirements and iron stores

Article Abstract:

Iron absorption is extensively regulated ensuring no risk of iron overload in normal persons with the intake of a diet rich in iron content and/or a bioavailability of dietary iron. The most prevalent dietary deficiency disorder on earth is iron deficiency. Body mechanisms related to regulation of iron absorption are still unknown.

Case studies, Bioavailability, Physiological absorption, Absorption (Physiology)

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