摘要
缺铁性贫血是全球性的公共卫生问题,膳食铁补充是改善缺铁性贫血最经济和方便的途径。常规铁剂口感差,生物利用率低;新型铁剂能减少人体服用后不良反应的发生,提高铁的吸收率。本文综述了不同铁剂的性质和特点,旨在为膳食中铁剂的选择提供参考。
Iron deficiency anemia is a global public health problem.Dietary iron supplementation is the most economical and convenient way to improve it.Conventional iron supplements have poor test and low bioavailability;novel iron supplements can reduce the occurrence of adverse reactions after human administration and improve the absorption rate of iron.This article reviews the characteristics of different iron supplements,aiming to provide reference for the selection of iron supplements in diet.
作者
陈楚楚
陈悦
柏金霞
吴敏
CHEN Chuchu;CHEN Yue;BAI Jinxia;WU Min(Hangzhou Vocational&Technical College,Hangzhou 310018,China;Zhejiang Sochi Nutrione Technology Co.,Ltd.,Hangzhou 311215,China)
出处
《现代食品》
2024年第1期125-128,共4页
Modern Food
基金
杭州职业技术学院学生创新中心(功能性食品研发中心)与浙江省大学生科技创新活动计划暨新苗人才计划“补铁缓释微胶囊及相关产品的开发”(2023R446005)。
关键词
铁
膳食补充
不良反应
吸收
iron
dietary supplement
adverse effects
absorption
