Iron-55 in Humans and Their Foods - PubMed (original) (raw)

Iron-55 in Humans and Their Foods

H E Palmer et al. Science. 1965.

Abstract

Measurable quantities of iron-55 are present in people, animals, and food. The amount in Eskimos and caribou at Anaktuvuk, Alaska, is about eight times that in residents and cattle near Richland, Washington. Meat and grains are the foods that contribute most to the body burdens of iron-55 in human beings.

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