ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Addition of up to 50% of oven-dried white bread in diets had no effect on utilization of ferrous sulfate iron by rats that were previously iron deficient. Diets were adequate in protein and all other nutrients, except iron, and bread was added only at the expense of carbohydrate. The parameters of response measured were hemoglobin, packed cell volume and red blood cell count. In diets containing a high proportion of protein from wheat, the low nutritional value of this protein may contribute to poor iron absorption but white bread itself appears not be detrimental to utilization of the mineral.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb08455.x
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