Relationship of dietary factors with dialyzable iron and in vitro iron bioavailability in the meals of farm women

摘要: Sixty rural women with age varying between 25 and 35 were selected randomly to determine the role of dietary factors on bioavailability iron in their diets. Food samples subjects collected for three major meals i.e. breakfast, lunch dinner consecutive days. The analyzed meal constituents associated absorption as well total dialyzable iron. Based characteristics, diets farm class intermediate per FAO/WHO classification 8.11 %. statistical analysis revealed that which found influence positively ascorbic acid β-carotene breakfast only dinner. affected negatively zinc calcium phytates NDF dinner, however, polyphenols present did not show any relationship absorption.