Iron-55 in Humans and Their Foods

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 b...

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Bibliographic Details
Published in:Science
Main Authors: Palmer, Harvey E., Beasley, Thomas M.
Format: Article in Journal/Newspaper
Language:English
Published: American Association for the Advancement of Science (AAAS) 1965
Subjects:
eskimo*
Alaska
Online Access:http://dx.doi.org/10.1126/science.149.3682.431
https://www.science.org/doi/pdf/10.1126/science.149.3682.431
id craaas:10.1126/science.149.3682.431
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spelling craaas:10.1126/science.149.3682.431 2024-06-09T07:45:44+00:00 Iron-55 in Humans and Their Foods Palmer, Harvey E. Beasley, Thomas M. 1965 http://dx.doi.org/10.1126/science.149.3682.431 https://www.science.org/doi/pdf/10.1126/science.149.3682.431 en eng American Association for the Advancement of Science (AAAS) Science volume 149, issue 3682, page 431-432 ISSN 0036-8075 1095-9203 journal-article 1965 craaas https://doi.org/10.1126/science.149.3682.431 2024-05-16T12:54:29Z 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. Article in Journal/Newspaper eskimo* Alaska AAAS Resource Center (American Association for the Advancement of Science) Science 149 3682 431 432
institution Open Polar
collection AAAS Resource Center (American Association for the Advancement of Science)
op_collection_id craaas
language English
description 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.
format Article in Journal/Newspaper
author Palmer, Harvey E.
Beasley, Thomas M.
spellingShingle Palmer, Harvey E.
Beasley, Thomas M.
Iron-55 in Humans and Their Foods
author_facet Palmer, Harvey E.
Beasley, Thomas M.
author_sort Palmer, Harvey E.
title Iron-55 in Humans and Their Foods
title_short Iron-55 in Humans and Their Foods
title_full Iron-55 in Humans and Their Foods
title_fullStr Iron-55 in Humans and Their Foods
title_full_unstemmed Iron-55 in Humans and Their Foods
title_sort iron-55 in humans and their foods
publisher American Association for the Advancement of Science (AAAS)
publishDate 1965
url http://dx.doi.org/10.1126/science.149.3682.431
https://www.science.org/doi/pdf/10.1126/science.149.3682.431
genre eskimo*
Alaska
genre_facet eskimo*
Alaska
op_source Science
volume 149, issue 3682, page 431-432
ISSN 0036-8075 1095-9203
op_doi https://doi.org/10.1126/science.149.3682.431
container_title Science
container_volume 149
container_issue 3682
container_start_page 431
op_container_end_page 432
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