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TABLE 9-4 Iron Balance Studies in Adults

Reference

Study Group

Duration

Average Iron Intake (mg/d)

Average Balance Data (mg/d)

Kelsay et al., 1979

12 men, 37–58 y

26 d

21.8 (low fiber)

3.8

26.4 (high fiber)

4.6

Johnson et al., 1982

8 men, 21–28 y

40 d

18.8

1.8–2.3

Snedeker et al.,1982

9 men, 24 y

12 d

17.4

0.56

Andersson et al., 1983

5 men and 1 woman, 25–55 y

24 d

14.9 (white bread)

1.73

14.2 (brown bread)

0.7

14.1 (whole meal)

1.56

Mahalko et al., 1983

27 men, 19–64 y

28 d

15.52

3.42

16.31

5.34

Van Dokkum et al., 1983

10 men, 23 y

20 d

14.4 (high fat)

3.0

14.8 (low fat)

3.0

Behall et al., 1987

11 men, 23–62 y

4 wk

16.6

2.5

Hallfrisch et al., 1987

20 men, 23–56 y

19 women, 21–48 y

1 wk duplicate food record

18.93

3.01

11.83

0.13

Holbrook et al., 1989

19 men, 21–57 y

7 wk

14.8–16.3

–0.9–2.3

Hunt et al., 1990

11 women, 22–36 y

5.5 wk

16.3

6.3

13.7

3.9

Turnlund et al., 1991

8 women, 21–30 y

41–21 d

11.5–12.8 (animal protein)

2.9

20–23 (plant protein)

3.7–4.4

Ivaturi and Kies, 1992

24 men and women

14 d

10.59

0.524

10.59 (sucrose)

0.677

10.59 (fructose)

–1.715

10.1

1.02

11.3 (sucrose)

0.62

11.3 (fructose)

0.79

Coudray et al., 1997

9 men, 21 y

28 d

11.6 (control)

2.52

11.5 (inulin)

1.77

12.3 (beet fiber)

2.21



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