The effect of dietary components on non-haem iron absorption in healthy and iron-deficient women

Hdl Handle:
http://hdl.handle.net/10034/620397
Title:
The effect of dietary components on non-haem iron absorption in healthy and iron-deficient women
Authors:
Ahmad Fuzi, Salma F.
Abstract:
Two clinical trials investigating the effect of modulating two dietary components, tea containing polyphenols and vitamin D aimed at improving non-haem iron absorption and iron status recovery, were carried out in a cohort of healthy and iron deficient UK women, respectively. Tea has been shown to be a potent inhibitor of non-haem iron absorption but it remains unclear whether the timing of tea consumption relative to a meal influences iron bioavailability, with limited published evidence, especially in human trials. The aim of the first study was to investigate the effect of tea consumption on non-haem iron absorption and to assess the effect of time interval of tea consumption on non-haem iron absorption relative to an iron-containing meal, in a cohort of healthy female participants using a stable iron isotope (57Fe).
Advisors:
Mushtaq, Sohail
Citation:
Ahmad Fuzi, S. F. (2017). The effect of dietary components on non-haem iron absorption in healthy and iron-deficient women. (Doctoral dissertation). University of Chester, United Kingdom.
Publisher:
University of Chester
Publication Date:
Feb-2017
URI:
http://hdl.handle.net/10034/620397
Type:
Thesis or dissertation
Language:
en
Appears in Collections:
Theses

Full metadata record

DC FieldValue Language
dc.contributor.advisorMushtaq, Sohailen
dc.contributor.authorAhmad Fuzi, Salma F.en
dc.date.accessioned2017-02-27T10:53:24Z-
dc.date.available2017-02-27T10:53:24Z-
dc.date.issued2017-02-
dc.identifier.citationAhmad Fuzi, S. F. (2017). The effect of dietary components on non-haem iron absorption in healthy and iron-deficient women. (Doctoral dissertation). University of Chester, United Kingdom.en
dc.identifier.urihttp://hdl.handle.net/10034/620397-
dc.description.abstractTwo clinical trials investigating the effect of modulating two dietary components, tea containing polyphenols and vitamin D aimed at improving non-haem iron absorption and iron status recovery, were carried out in a cohort of healthy and iron deficient UK women, respectively. Tea has been shown to be a potent inhibitor of non-haem iron absorption but it remains unclear whether the timing of tea consumption relative to a meal influences iron bioavailability, with limited published evidence, especially in human trials. The aim of the first study was to investigate the effect of tea consumption on non-haem iron absorption and to assess the effect of time interval of tea consumption on non-haem iron absorption relative to an iron-containing meal, in a cohort of healthy female participants using a stable iron isotope (57Fe).en
dc.language.isoenen
dc.publisherUniversity of Chesteren
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectDieten
dc.subjectIronen
dc.subjectIron deficiencyen
dc.subjectWomenen
dc.titleThe effect of dietary components on non-haem iron absorption in healthy and iron-deficient womenen
dc.typeThesis or dissertationen
dc.rights.embargodate2018-02-20-
dc.type.qualificationnamePhDen
dc.rights.embargoreasonFuture publication of the thesis is planneden
dc.type.qualificationlevelDoctoralen
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