Mushtaq, SohailAhmad Fuzi, Salma F.2017-02-272017-02-272017-02Ahmad 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.http://hdl.handle.net/10034/620397Two 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).enhttp://creativecommons.org/licenses/by-nc-nd/4.0/DietIronIron deficiencyWomenThesis or dissertation20/02/2018Future publication of the thesis is plannedThe full-text may be used and/or reproduced in any format or medium, without prior permission or charge, for personal research or study, educational, or not-for-profit purposes provided that: - A full bibliographic reference is made to the original source - A link is made to the metadata record in ChesterRep - The full-text is not changed in any way - The full-text must not be sold in any format or medium without the formal permission of the copyright holders. - For more information please email researchsupport.lis@chester.ac.uk