CareLit Fachartikel
Intestinal Iron Absorption in Inflammatory Bowel Diseases
M Wiesenthal, D Diehl, S M Loitsch, J Stein · Zeitschrift für Gastroenterologie · 2012 · Heft 01
Dokument
977796
CareLit-ID
Jahr
2012
Publikation
PDF
nein
Metadaten
DOI
ja
zitierfähig
Bibliografische Angaben
Zusammenfassung
There are two forms of dietary iron: heme iron (found in meat products) and non-heme iron (found in vegetable products). Heme iron is found mainly in the stable porphyrin complex unaffected by other food compounds. Heme iron is particularly well absorbed; despite making up only 10–15% of the total dietary iron intake, heme iron makes up 40% of iron absorbed by the body. The bioavailability of heme iron from food is around 20–30%. Non-heme iron can be found in vegetable products as “free” or in weak Fe3+ or Fe2+ ion complexes or encased as a multi-ion form in a protein such as ferritin (FTN), the storage form of…
Schlagworte
Absorption
Anemia
Diagnosis
Chronic Disease
Affect
Blood
Zeitschrift für Gastroenterologie
