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Influence of enrichment with vitamins and minerals on the bioavailability of iron in cows' milk

Published online by Cambridge University Press:  02 October 2002

ANTONIO PÉREZ
Affiliation:
Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, E-18012 Granada, Spain
M. LUISA LORENZO
Affiliation:
Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, E-18012 Granada, Spain
CARMEN CABRERA
Affiliation:
Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, E-18012 Granada, Spain
M. CARMEN LÓPEZ
Affiliation:
Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, E-18012 Granada, Spain

Abstract

Iron is an essential element for humans and physiological needs are determined by obligatory loss, growth, menstruation and pregnancy. Although iron metabolism occurs in a ‘closed circuit’, physiological losses occur and they must be made good. Three factors are important in the study of iron needs: the total amount of iron in the diet; the nature of the iron compound; and other components of the diet (Hallberg et al. 1998). Although iron de®ciency ensues if insu¾cient iron is absorbed to meet requirement, the total iron absorbed normally exceeds requirement (Hallberg et al. 1997; Jackson, 1997).

Type
Original article
Copyright
Proprietors of Journal of Dairy Research 2002

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