IronAbsorptionIntestinal AbsorptionIron IsotopesIron, DietaryPhytic AcidIron RadioisotopesFerritinsBiological AvailabilityFood, FortifiedFerrous CompoundsAscorbic AcidBreadHemoglobinsAnemia, Iron-DeficiencyAnemia, HypochromicHemosiderinTransferrinIron Chelating AgentsHepcidinsIron OverloadDietHemochromatosisFerric CompoundsMilkMeatIron CompoundsAntimicrobial Cationic PeptidesDuodenumCation Transport ProteinsIron-Binding ProteinsReceptors, TransferrinFood AnalysisEnterocytesIron Metabolism DisordersFlourCaco-2 CellsDeferoxamineIron Regulatory Protein 1Nutritional StatusInfant FoodHemeEdetic AcidSoybeansPolyphenolsZincIron-Regulatory ProteinsVegetable ProteinsHematocritPhlebotomyBloodlettingGrape Seed Extract6-PhytasePhenylhydrazinesDietary SupplementsCerealsTriticumLiverCross-Over StudiesWhole-Body CountingIntestinesNutritive ValueErythropoiesisHomeostasisIron Regulatory Protein 2Dietary ProteinsCitrus aurantiifoliaSiderophoresDigitariaIntestinal MucosaAnemiaCeruloplasminDysprosiumBiological TransportTeaCopperHistocompatibility Antigens Class IFood AdditivesZinc IsotopesSkin AbsorptionAdministration, OralCalcium, DietaryGlycerylphosphorylcholineMembrane ProteinsHydrolyzable TanninsFecesErythrocytesPrussian Blue ReactionSpectrophotometry, AtomicDietary FiberFoodVenezuelaIntestine, SmallFood HandlingFish ProductsNutritional RequirementsFood, Formulatedbeta-ThalassemiaYtterbiumX-Ray Absorption Spectroscopy