IronAbsorptionIntestinal AbsorptionIron IsotopesIron, DietaryIron RadioisotopesHepcidinsFerritinsPhytic AcidBiological AvailabilityIron Chelating AgentsIron OverloadAntimicrobial Cationic PeptidesFerrous CompoundsAnemia, Iron-DeficiencyFood, FortifiedTransferrinHemochromatosisAscorbic AcidAnemia, HypochromicHemoglobinsCation Transport ProteinsBreadHemosiderinFerric CompoundsIron CompoundsDuodenumHomeostasisDietIron-Binding ProteinsMeatMilkReceptors, TransferrinMembrane ProteinsLiverIron Metabolism DisordersHistocompatibility Antigens Class IFood AnalysisEnterocytesIron Regulatory Protein 1DeferoxamineCaco-2 CellsHemeFlourIron-Regulatory ProteinsPhlebotomyNutritional StatusBloodlettingIron Regulatory Protein 2ZincGrape Seed ExtractEdetic AcidSoybeansPolyphenols6-PhytaseInfant FoodHematocritPhenylhydrazinesVegetable ProteinsErythropoiesisIntestinesWhole-Body CountingDietary SupplementsCross-Over StudiesCerealsTriticumSiderophoresCitrus aurantiifoliaIntestinal MucosaDigitariaAnemiaDysprosiumCeruloplasminBiological TransportTeaNutritive ValueAdministration, OralZinc IsotopesDietary ProteinsFood AdditivesCopperSkin AbsorptionCalcium, DietaryGlycerylphosphorylcholineHydrolyzable TanninsFecesSpectrophotometry, Atomicbeta-ThalassemiaPrussian Blue ReactionErythrocytesFoodVenezuelaIntestine, SmallFood HandlingSiderosisFish ProductsNonheme Iron ProteinsFood, FormulatedX-Ray Absorption SpectroscopyDeficiency Diseases