Second report on results of a randomised clinical trial of fast neutrons compared with chi or gamma rays in treatment of advanced tumours of head and neck.

Abstract

for it.Since wholemeal Manitoba flour contains 3-8 to 3-9 mg iron/ 100 g, compared with 1 mg/100 g, in unsupplemented white bread, the amounts of iron absorbed from both types of bread are similar (0 11 mg/100 g from wholemeal and 0 09 mg/100 g from white flour).Further isotopic studies are needed to determine whether supplemen- tation of white bread with elemental iron increases the absorption of iron.We suggest that supplementation of white bread with iron may be unnecessary as the higher iron absorption compensates for the lower iron content.