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Métabolisme du fer (French Wikipedia)

Analysis of information sources in references of the Wikipedia article "Métabolisme du fer" in French language version.

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14doi.org
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12nih.gov
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11issn.org
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2who.int
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2web.archive.org
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2inrae.fr
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1google.fr
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1persee.fr
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1ajcn.org
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1nutrition.org
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1sabm.org
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1cambridge.org
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1inserm.fr
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1iom.edu
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1usda.gov
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1nutri-naturel.com
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1top-aliments.fr
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1ukdataservice.ac.uk
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1researchgate.net
120th place
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1abs.gov.au
653rd place
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abs.gov.au

ausstats.abs.gov.au

  • « National Nutrition Survey Nutrient Intakes and Physical Measurements Australia 1995 » (consulté le ) : « Approximately 55% of iron intake was provided by cereal products and meat products, with cereal-based products and vegetable products contributing an additional 20%. The major sources of iron intake were: regular breads and rolls for all ages; single source breakfast cereals for children and males aged 12–18 years; and mixed source breakfast cereals for all ages ».

ajcn.org

cambridge.org

journals.cambridge.org

doi.org

dx.doi.org

  • (en) Valerie Weinborn, Fernando Pizarro, Manuel Olivares, Alex Brito, Miguel Arredondo, Sebastián Flores et Carolina Valenzuela, « The Effect of Plant Proteins Derived from Cereals and Legumes on Heme Iron Absorption », Nutrients, vol. 7, no 11,‎ , p. 8977–8986 (e-ISSN 2072-6643, DOI 10.3390/nu7115446, lire en ligne, consulté le )
  • Maurice Bouvet, « Les pilules de Blaud », Revue d'histoire de la pharmacie, vol. 43, no 145,‎ , p. 118–123 (DOI 10.3406/pharm.1955.8499, lire en ligne, consulté le )
  • (en) Susan J.Fairweather-Tait, « Bioavailability of trace elements », Food Chemistry, vol. 43, no 3,‎ , p. 213-217 (e-ISSN 0308-8146, DOI 10.1016/0308-8146(92)90176-3, lire en ligne, consulté le )
  • Alida Melse-Boonstra, « Bioavailability of Micronutrients From Nutrient-Dense Whole Foods: Zooming in on Dairy, Vegetables, and Fruits », Frontiers in Nutrition, vol. 7,‎ (ISSN 2296-861X, PMID 32793622, PMCID 7393990, DOI 10.3389/fnut.2020.00101, lire en ligne, consulté le )
  • Birgit Teucher, Manuel Olivares et Héctor Cori, « Enhancers of iron absorption: ascorbic acid and other organic acids », International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift Fur Vitamin- Und Ernahrungsforschung. Journal International De Vitaminologie Et De Nutrition, vol. 74, no 6,‎ , p. 403–419 (ISSN 0300-9831, PMID 15743017, DOI 10.1024/0300-9831.74.6.403, lire en ligne, consulté le ) :

    « The iron absorption-enhancing effect of AA is more potent than that of other organic acids due to its ability to reduce ferric to ferrous iron »

  • Michael Alleyne, McDonald K. Horne et Jeffery L. Miller, « Individualized treatment for iron deficiency anemia in adults », The American journal of medicine, vol. 121, no 11,‎ , p. 943–948 (ISSN 0002-9343, PMID 18954837, PMCID 2582401, DOI 10.1016/j.amjmed.2008.07.012, lire en ligne, consulté le ) :

    « Even the calcium, phosphorus and magnesium salts contained in iron-containing multivitamin pills impair absorption of elemental iron »

  • Karen H. C. Lim, Lynn J. Riddell, Caryl A. Nowson et Alison O. Booth, « Iron and zinc nutrition in the economically-developed world: a review », Nutrients, vol. 5, no 8,‎ , p. 3184–3211 (ISSN 2072-6643, PMID 23945676, PMCID 3775249, DOI 10.3390/nu5083184, lire en ligne, consulté le )
  • Richard Hurrell et Ines Egli, « Iron bioavailability and dietary reference values », The American Journal of Clinical Nutrition, vol. 91, no 5,‎ , p. 1461S–1467S (ISSN 1938-3207, PMID 20200263, DOI 10.3945/ajcn.2010.28674F, lire en ligne, consulté le ) :

    « The 2 major bovine milk protein fractions, casein and whey, and egg white were shown to inhibit iron absorption in humans. Ascorbic acid will overcome the negative effect on iron absorption of all inhibitors, which include phytate, polyphenols , and the calcium and proteins in milk products. »

  • Anamika Singh, Kiran Bains et Harpreet Kaur, « Effect of inclusion of key foods on in vitro iron bioaccessibility in composite meals », Journal of Food Science and Technology, vol. 53, no 4,‎ , p. 2033–2039 (ISSN 0022-1155, PMID 27413231, PMCID 4926910, DOI 10.1007/s13197-015-2154-z, lire en ligne, consulté le )
  • A. Gleerup, L. Rossander-Hulthén, E. Gramatkovski et L. Hallberg, « Iron absorption from the whole diet: comparison of the effect of two different distributions of daily calcium intake », The American Journal of Clinical Nutrition, vol. 61, no 1,‎ , p. 97–104 (ISSN 0002-9165, PMID 7825544, DOI 10.1093/ajcn/61.1.97, lire en ligne, consulté le ) :

    « "calcium has tobe present at the same meal as iron to interfere with its absorption". About 30-50 % more iron was absorbed when no milk or cheese was served with lunch or dinner" »

  • L. Hallberg et L. Rossander-Hultén, « Iron requirements in menstruating women », The American Journal of Clinical Nutrition, vol. 54, no 6,‎ , p. 1047–1058 (ISSN 0002-9165, PMID 1957820, DOI 10.1093/ajcn/54.6.1047, lire en ligne, consulté le )
  • Paula Trumbo, Sandra Schlicker, Allison A. Yates et Mary Poos, « Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids », Journal of the American Dietetic Association, vol. 102, no 11,‎ , p. 1621–1630 (ISSN 0002-8223, PMID 12449285, DOI 10.1016/s0002-8223(02)90346-9, lire en ligne, consulté le )

doi.org

  • (en) Valerie Weinborn, Fernando Pizarro, Manuel Olivares, Alex Brito, Miguel Arredondo, Sebastián Flores et Carolina Valenzuela, « The Effect of Plant Proteins Derived from Cereals and Legumes on Heme Iron Absorption », Nutrients, vol. 7, no 11,‎ , p. 8977–8986 (e-ISSN 2072-6643, DOI 10.3390/nu7115446, lire en ligne, consulté le )
  • (en) Susan J.Fairweather-Tait, « Bioavailability of trace elements », Food Chemistry, vol. 43, no 3,‎ , p. 213-217 (e-ISSN 0308-8146, DOI 10.1016/0308-8146(92)90176-3, lire en ligne, consulté le )

google.fr

books.google.fr

inrae.fr

www6.toulouse.inrae.fr

inrae.fr

inserm.fr

iom.edu

issn.org

portal.issn.org

  • (en) Valerie Weinborn, Fernando Pizarro, Manuel Olivares, Alex Brito, Miguel Arredondo, Sebastián Flores et Carolina Valenzuela, « The Effect of Plant Proteins Derived from Cereals and Legumes on Heme Iron Absorption », Nutrients, vol. 7, no 11,‎ , p. 8977–8986 (e-ISSN 2072-6643, DOI 10.3390/nu7115446, lire en ligne, consulté le )
  • (en) Susan J.Fairweather-Tait, « Bioavailability of trace elements », Food Chemistry, vol. 43, no 3,‎ , p. 213-217 (e-ISSN 0308-8146, DOI 10.1016/0308-8146(92)90176-3, lire en ligne, consulté le )
  • Alida Melse-Boonstra, « Bioavailability of Micronutrients From Nutrient-Dense Whole Foods: Zooming in on Dairy, Vegetables, and Fruits », Frontiers in Nutrition, vol. 7,‎ (ISSN 2296-861X, PMID 32793622, PMCID 7393990, DOI 10.3389/fnut.2020.00101, lire en ligne, consulté le )
  • Birgit Teucher, Manuel Olivares et Héctor Cori, « Enhancers of iron absorption: ascorbic acid and other organic acids », International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift Fur Vitamin- Und Ernahrungsforschung. Journal International De Vitaminologie Et De Nutrition, vol. 74, no 6,‎ , p. 403–419 (ISSN 0300-9831, PMID 15743017, DOI 10.1024/0300-9831.74.6.403, lire en ligne, consulté le ) :

    « The iron absorption-enhancing effect of AA is more potent than that of other organic acids due to its ability to reduce ferric to ferrous iron »

  • Michael Alleyne, McDonald K. Horne et Jeffery L. Miller, « Individualized treatment for iron deficiency anemia in adults », The American journal of medicine, vol. 121, no 11,‎ , p. 943–948 (ISSN 0002-9343, PMID 18954837, PMCID 2582401, DOI 10.1016/j.amjmed.2008.07.012, lire en ligne, consulté le ) :

    « Even the calcium, phosphorus and magnesium salts contained in iron-containing multivitamin pills impair absorption of elemental iron »

  • Karen H. C. Lim, Lynn J. Riddell, Caryl A. Nowson et Alison O. Booth, « Iron and zinc nutrition in the economically-developed world: a review », Nutrients, vol. 5, no 8,‎ , p. 3184–3211 (ISSN 2072-6643, PMID 23945676, PMCID 3775249, DOI 10.3390/nu5083184, lire en ligne, consulté le )
  • Richard Hurrell et Ines Egli, « Iron bioavailability and dietary reference values », The American Journal of Clinical Nutrition, vol. 91, no 5,‎ , p. 1461S–1467S (ISSN 1938-3207, PMID 20200263, DOI 10.3945/ajcn.2010.28674F, lire en ligne, consulté le ) :

    « The 2 major bovine milk protein fractions, casein and whey, and egg white were shown to inhibit iron absorption in humans. Ascorbic acid will overcome the negative effect on iron absorption of all inhibitors, which include phytate, polyphenols , and the calcium and proteins in milk products. »

  • Anamika Singh, Kiran Bains et Harpreet Kaur, « Effect of inclusion of key foods on in vitro iron bioaccessibility in composite meals », Journal of Food Science and Technology, vol. 53, no 4,‎ , p. 2033–2039 (ISSN 0022-1155, PMID 27413231, PMCID 4926910, DOI 10.1007/s13197-015-2154-z, lire en ligne, consulté le )
  • A. Gleerup, L. Rossander-Hulthén, E. Gramatkovski et L. Hallberg, « Iron absorption from the whole diet: comparison of the effect of two different distributions of daily calcium intake », The American Journal of Clinical Nutrition, vol. 61, no 1,‎ , p. 97–104 (ISSN 0002-9165, PMID 7825544, DOI 10.1093/ajcn/61.1.97, lire en ligne, consulté le ) :

    « "calcium has tobe present at the same meal as iron to interfere with its absorption". About 30-50 % more iron was absorbed when no milk or cheese was served with lunch or dinner" »

  • L. Hallberg et L. Rossander-Hultén, « Iron requirements in menstruating women », The American Journal of Clinical Nutrition, vol. 54, no 6,‎ , p. 1047–1058 (ISSN 0002-9165, PMID 1957820, DOI 10.1093/ajcn/54.6.1047, lire en ligne, consulté le )
  • Paula Trumbo, Sandra Schlicker, Allison A. Yates et Mary Poos, « Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids », Journal of the American Dietetic Association, vol. 102, no 11,‎ , p. 1621–1630 (ISSN 0002-8223, PMID 12449285, DOI 10.1016/s0002-8223(02)90346-9, lire en ligne, consulté le )

nih.gov

ncbi.nlm.nih.gov

  • Thomas Ems, Kayla St Lucia et Martin R. Huecker, « Biochemistry, Iron Absorption », dans StatPearls, StatPearls Publishing, (PMID 28846259, lire en ligne)
  • Alida Melse-Boonstra, « Bioavailability of Micronutrients From Nutrient-Dense Whole Foods: Zooming in on Dairy, Vegetables, and Fruits », Frontiers in Nutrition, vol. 7,‎ (ISSN 2296-861X, PMID 32793622, PMCID 7393990, DOI 10.3389/fnut.2020.00101, lire en ligne, consulté le )
  • Birgit Teucher, Manuel Olivares et Héctor Cori, « Enhancers of iron absorption: ascorbic acid and other organic acids », International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift Fur Vitamin- Und Ernahrungsforschung. Journal International De Vitaminologie Et De Nutrition, vol. 74, no 6,‎ , p. 403–419 (ISSN 0300-9831, PMID 15743017, DOI 10.1024/0300-9831.74.6.403, lire en ligne, consulté le ) :

    « The iron absorption-enhancing effect of AA is more potent than that of other organic acids due to its ability to reduce ferric to ferrous iron »

  • Michael Alleyne, McDonald K. Horne et Jeffery L. Miller, « Individualized treatment for iron deficiency anemia in adults », The American journal of medicine, vol. 121, no 11,‎ , p. 943–948 (ISSN 0002-9343, PMID 18954837, PMCID 2582401, DOI 10.1016/j.amjmed.2008.07.012, lire en ligne, consulté le ) :

    « Even the calcium, phosphorus and magnesium salts contained in iron-containing multivitamin pills impair absorption of elemental iron »

  • Karen H. C. Lim, Lynn J. Riddell, Caryl A. Nowson et Alison O. Booth, « Iron and zinc nutrition in the economically-developed world: a review », Nutrients, vol. 5, no 8,‎ , p. 3184–3211 (ISSN 2072-6643, PMID 23945676, PMCID 3775249, DOI 10.3390/nu5083184, lire en ligne, consulté le )
  • Richard Hurrell et Ines Egli, « Iron bioavailability and dietary reference values », The American Journal of Clinical Nutrition, vol. 91, no 5,‎ , p. 1461S–1467S (ISSN 1938-3207, PMID 20200263, DOI 10.3945/ajcn.2010.28674F, lire en ligne, consulté le ) :

    « The 2 major bovine milk protein fractions, casein and whey, and egg white were shown to inhibit iron absorption in humans. Ascorbic acid will overcome the negative effect on iron absorption of all inhibitors, which include phytate, polyphenols , and the calcium and proteins in milk products. »

  • Anamika Singh, Kiran Bains et Harpreet Kaur, « Effect of inclusion of key foods on in vitro iron bioaccessibility in composite meals », Journal of Food Science and Technology, vol. 53, no 4,‎ , p. 2033–2039 (ISSN 0022-1155, PMID 27413231, PMCID 4926910, DOI 10.1007/s13197-015-2154-z, lire en ligne, consulté le )
  • A. Gleerup, L. Rossander-Hulthén, E. Gramatkovski et L. Hallberg, « Iron absorption from the whole diet: comparison of the effect of two different distributions of daily calcium intake », The American Journal of Clinical Nutrition, vol. 61, no 1,‎ , p. 97–104 (ISSN 0002-9165, PMID 7825544, DOI 10.1093/ajcn/61.1.97, lire en ligne, consulté le ) :

    « "calcium has tobe present at the same meal as iron to interfere with its absorption". About 30-50 % more iron was absorbed when no milk or cheese was served with lunch or dinner" »

  • L. Hallberg et L. Rossander-Hultén, « Iron requirements in menstruating women », The American Journal of Clinical Nutrition, vol. 54, no 6,‎ , p. 1047–1058 (ISSN 0002-9165, PMID 1957820, DOI 10.1093/ajcn/54.6.1047, lire en ligne, consulté le )
  • Paula Trumbo, Sandra Schlicker, Allison A. Yates et Mary Poos, « Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids », Journal of the American Dietetic Association, vol. 102, no 11,‎ , p. 1621–1630 (ISSN 0002-8223, PMID 12449285, DOI 10.1016/s0002-8223(02)90346-9, lire en ligne, consulté le )
  • (en) T.J. Hamblin, « Fake! », British Medical Journal (Clin Res Ed), vol. 283, no 6307,‎ , p. 1671--1674 (PMCID PMC1507475, lire en ligne, consulté le ).

pubmed.ncbi.nlm.nih.gov

nutri-naturel.com

nutrition.org

ajcn.nutrition.org

persee.fr

  • Maurice Bouvet, « Les pilules de Blaud », Revue d'histoire de la pharmacie, vol. 43, no 145,‎ , p. 118–123 (DOI 10.3406/pharm.1955.8499, lire en ligne, consulté le )

researchgate.net

  • Saunders, « Iron and vegetarian diets » (consulté le ) : « Even for non-vegetarians, most iron in the Australian diet comes from plant foods rather than meat. Less than 20% of iron intake comes from meat and meat products and about 40% comes from cereals and cereal products. The same is true in the United Kingdom, where 45% of dietary iron comes from cereals and cereal products and less than 20% comes from meat and meat products.10 Ironfortified cereals make an important contribution to iron intake in both vegetarian and non-vegetarian meal plans, particularly in energy-restricted diets.5 ».

sabm.org

  • « A Physician’s Guide to Oral Iron Supplements » (consulté le ) : « Ferrous sulfate is the least expensive and most commonly used oral iron supplement. Studies have shown that Iron bisglycinate and iron protein succinylate are associated with less gastrointestinal intolerance than ferrous sulfate, gluconate and fumarate for a comparable dose ofelemental iron but are more expensive. Acute , consecutive day dosing results in decrease iron bioavailability. iron supllement (…) increase hepcidin for up to 24h and are associated with lower iron absorption following day. ».

top-aliments.fr

ukdataservice.ac.uk

doc.ukdataservice.ac.uk

usda.gov

nal.usda.gov

web.archive.org

who.int