AntacidsIronAbsorptionIntestinal AbsorptionIron IsotopesIron, DietaryPhytic AcidIron RadioisotopesBiological AvailabilityFerritinsMagnesium HydroxideFood, FortifiedFerrous CompoundsAscorbic AcidAluminum HydroxideBreadHemoglobinsAnemia, Iron-DeficiencyAnemia, HypochromicHemosiderinTransferrinIron Chelating AgentsHepcidinsIron OverloadSimethiconeDietHemochromatosisFerric CompoundsMilkMeatIron CompoundsAntimicrobial Cationic PeptidesDuodenumCation Transport ProteinsIron-Binding ProteinsMagnesium OxideCalcium CarbonateSilicic AcidReceptors, TransferrinFood AnalysisEnterocytesCross-Over StudiesIron Metabolism DisordersFlourCaco-2 CellsDeferoxamineIron Regulatory Protein 1Nutritional StatusInfant FoodHeartburnHemeEdetic AcidSoybeansPolyphenolsZincIron-Regulatory ProteinsAdministration, OralVegetable ProteinsHematocritGastric Acidity DeterminationPhlebotomyBloodlettingGrape Seed ExtractDrug CombinationsHistamine H2 Antagonists6-PhytaseRanitidinePhenylhydrazinesDietary SupplementsHydrogen-Ion ConcentrationCerealsCimetidineSodium BicarbonateTriticumLiverDrug InteractionsSiliconesFood-Drug InteractionsWhole-Body CountingIntestinesGastric AcidNutritive ValueErythropoiesisHomeostasisIron Regulatory Protein 2FoodDietary ProteinsCitrus aurantiifoliaSiderophoresDigitariaIntestinal MucosaEsophagitis, PepticAnemiaCeruloplasminDysprosiumBiological TransportTeaDuodenoscopyCopperHistocompatibility Antigens Class I