Pork meat increases iron absorption from a five days fully controlled diet when compared to a vegetarian diet with similar vitamin C and phytic acid content

M. Bach Kristensen; Ole Hels; C. M. Morberg; J. Marving; S. Bügel; Inge Tetens

Pork meat increases iron absorption from a five days fully controlled diet when compared to a vegetarian diet with similar vitamin C and phytic acid content

M. Bach Kristensen, Ole Hels, C. M. Morberg, J. Marving, S. Bügel, Inge Tetens

National Food Institute

Research output: Contribution to journal › Journal article › Research › peer-review

Original language	English
Journal	British Journal of Nutrition
Volume	94
Pages (from-to)	78-83
ISSN	0007-1145
Publication status	Published - 2005

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@article{88581658e9a042eb94a04b1f9dc94d32,

title = "Pork meat increases iron absorption from a five days fully controlled diet when compared to a vegetarian diet with similar vitamin C and phytic acid content",

author = "Kristensen, {M. Bach} and Ole Hels and Morberg, {C. M.} and J. Marving and S. B{\"u}gel and Inge Tetens",

year = "2005",

language = "English",

volume = "94",

pages = "78--83",

journal = "British Journal of Nutrition",

issn = "0007-1145",

publisher = "Cambridge University Press",

}

TY - JOUR

T1 - Pork meat increases iron absorption from a five days fully controlled diet when compared to a vegetarian diet with similar vitamin C and phytic acid content

AU - Kristensen, M. Bach

AU - Hels, Ole

AU - Morberg, C. M.

AU - Marving, J.

AU - Bügel, S.

AU - Tetens, Inge

PY - 2005

Y1 - 2005

M3 - Journal article

SN - 0007-1145

VL - 94

SP - 78

EP - 83

JO - British Journal of Nutrition

JF - British Journal of Nutrition

ER -