ISSN:0029-666X    

出版商:OVID    

年代:1987

数据来源: OVID

ISSN:0029-666X    

出版商:OVID    

年代:1987

数据来源: OVID

摘要:

A large research effort has developed over the last 20 years which attempts to uncover the relationships among dietary factors and cancer. Results of cross-cultural and migrant studies have repeatedly indicated that dietary factors are involved in the incidence and prevalence patterns of particular cancers, but it was often not clear in early studies whether an increase in prevalence of a particular cancer was associated with consumption of some harmful dietary component or with the decrease in consumption of a protective one.

ISSN:0029-666X    

出版商:OVID    

年代:1987

数据来源: OVID

摘要:

An evaluation of the adequacy of dietary intakes of nutrients requires not only knowledge of the nutrient content of the foods ingested but also the extent to which the nutrient present in the diet is available for absorption and utilization, that is, its bioavailability. What is meant by bioavailability? Bioavailability is considered to be the relative absorption of a nutrient from the diet, but this definition may be extended to include the relative accumulation of a nutrient into storage pools and various tissues. Obviously, nutrients ingested but not released during the digestive process for absorption and utilization have no nutritional value. Thus, overall bioavailability may refer to the degree to which a nutrient becomes available to the target tissue after ingestion from the diet.1

ISSN:0029-666X    

出版商:OVID    

年代:1987

数据来源: OVID

ISSN:0029-666X    

出版商:OVID    

年代:1987

数据来源: OVID

ISSN:0029-666X    

出版商:OVID    

年代:1987

数据来源: OVID

ISSN:0029-666X    

出版商:OVID    

年代:1987

数据来源: OVID

ISSN:0029-666X    

出版商:OVID    

年代:1987

数据来源: OVID