Effect of wholemeal and white bread on iron absorption. 1977

T A Sanders, and F R Ellis

UI MeSH Term Description Entries
D007501 Iron A metallic element with atomic symbol Fe, atomic number 26, and atomic weight 55.85. It is an essential constituent of HEMOGLOBINS; CYTOCHROMES; and IRON-BINDING PROTEINS. It plays a role in cellular redox reactions and in the transport of OXYGEN. Iron-56,Iron 56
D001939 Bread Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made in various forms using a variety of ingredients and methods. Breads
D004043 Dietary Fiber The remnants of plant cell walls that are resistant to digestion by the alimentary enzymes of man. It comprises various polysaccharides and lignins. Fiber, Dietary,Roughage,Wheat Bran,Bran, Wheat,Brans, Wheat,Dietary Fibers,Fibers, Dietary,Roughages,Wheat Brans
D006801 Humans Members of the species Homo sapiens. Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D000090463 Iron Deficiencies Deficient amounts of iron in the body as a result of blood loss, diets deficient in iron, or an iron uptake or storage disorder. Hypoferritinemia,Iron Deficiency,Latent Iron Deficiency,Sideropenia,Deficiencies, Iron,Deficiencies, Latent Iron,Deficiency, Iron,Deficiency, Latent Iron,Hypoferritinemias,Iron Deficiencies, Latent,Iron Deficiency, Latent,Latent Iron Deficiencies,Sideropenias

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