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Hurrell R, Egli I. (2010). Iron bioavailability and dietary reference values
Hurrell R, Egli I. (2010). Iron bioavailability and dietary reference values
I referenced this because the iron conversation is not just about how many milligrams you ate—it’s about bioavailability. This paper digs into iron absorption and why heme iron from animal foods is a different story than non-heme iron from plants.
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Pros
- +Explains iron bioavailability clearly
- +Useful for understanding heme vs non-heme iron
Cons
- -Doesn’t account for individual symptoms the way real-world experiments do
