Bioavailability of dietary iron in man.

INTRODUCTION .......................................................................................................... 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 single foods .......................................................................... 128 Pool concept and concept of bioavailability .................................................................. 129 Diet factors that particularly influence bioavailability of non-heine iron .......................... 130 Bioavailabilio~ of iron in meals from different countries ................................................ 132 Bioavailability of fortification iron .............................................................................. 133 BIOAVAILABILITY OF HEME IRON ...................................................................... 140 Individual Factors ...................................................................................................... 140 Dietary Factors .......................................................................................................... 141 ASSESSMENT OF BIOAVAILABILITY OF IRON IN THE WHOLE DIET ...... 141 Earlier Studies ............................................................................................................ 141 Implications of the Pool Concept .............................................................................. 142 Estimations Based on Bioavailable Nutrient Density ................................................ 143 CONCLUSIONS .............................................................................................................. 144