Letter | Published:

Wine as Source of Iron in Hæmochromatosis

Naturevolume 199page922 (1963) | Download Citation



THE belief that there is increased absorption of iron from a normal diet in idiopathic hæmochromatosis is based on assumptions of normal dietary iron during the time the disease is developing. Studies of iron absorption late in the disease have led to conflicting conclusions1,2. This communication directs attention to wine as a possible source of increased dietary iron in hæmochromatosis.

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    Simmonds, M., Berl. klin. Wchnschr., 46, 591 (1909).

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    Bell, E. T., Diabetes, 4, 435 (1955).

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    Pechet, G. S., and MacDonald, R. A., New England J. Med., 6, 267 (1962).

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    Amerine, M. A., Adv. Food Res., 8, 133 (1958).

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    Smith, M. D., and Pannaccuilli, I. M., Brit. J. Hæmat., 4, 428 (1958).

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    MacDonald, R. A., Amer. Med. Assoc. Arch. Intern. Med., 107, 606 (1961).

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  1. Harvard Medical School and Boston City Hospital, Mass.



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