Iron Absorption from Bread

Abstract

The Oxford total-body counter has been used to measure absorption of radioactive iron incorporated into bread in the baking process. The bread was given in a standard meal on 2–4 successive days and absorption was compared with that obtained from a standard dose of 5 mg of ⁵⁹Fe ferrous iron. The iron was poorly absorbed from bread as compared with absorption from the standard dose. Absorption was, however, enhanced by giving orange juice with the bread.