Even though only a small part of the iron we eat comes from meat, fish, and poultry, our bodies absorb a lot more of that type—so much that it makes up over 40% of all the iron we actually take in.
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Evidence from Studies
Supporting (1)
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Iron Absorption: Factors, Limitations, and Improvement Methods
Narrative Review
2022 Jun 21Contradicting (0)
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No contradicting evidence found
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According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.