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- W2004452273 abstract "In this review we have summarized the iron bioavailability literature dealing with protein (or major dietary protein source) effects and proposed a mechanism for these effects compatible with existing empirical data. Data from studies employing a variety of approaches are fairly consistent in showing that meats enhance non-heme iron absorption while plant, milk and egg proteins depress it. The variable, and sometimes opposite, effects of different proteins on iron bioavailability may be explained by the following proposed mechanism: (1) protein enhances iron bioavailability by releasing peptides during digestion which form soluble, low molecular weight complexes that readily release iron to mucosal receptors; (2) protein depresses iron bioavailability by releasing peptides which form insoluble complexes with iron or which form soluble complexes that do not release iron to mucosal receptors. Data from the literature, including our own evidence, which support the above hypothesis are discussed." @default.
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- W2004452273 date "1985-01-01" @default.
- W2004452273 modified "2023-10-05" @default.
- W2004452273 title "Effects of dietary proteins on iron bioavailability—A review" @default.
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- W2004452273 doi "https://doi.org/10.1016/0308-8146(85)90102-5" @default.
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