Sentence examples for estimated iron from inspiring English sources
The magnitude of age differences in estimated iron content of the caudate nucleus and putamen partially depended on the method of estimation, but not on the type of design (continuous age vs. extreme age groups).
We present a meta-analysis of 20 in vivo magnetic resonance imaging (MRI) studies that estimated iron content in the caudate nucleus, globus pallidus, putamen, red nucleus, and substantia nigra.
Main outcome measures Serum ferritin and serum iron concentrations, transferrin saturation, transferrin receptor, total iron binding capacity, and selected hematological variables, as well as selected nutrient intakes and estimated iron bioavailability from three-day diet records, were determined at baseline, RT5, and RT12.
4 Another interesting finding of this report is that the estimated iron content varied depending on the MRI method used.
This discrepancy between the estimated iron content by R2* and QSM was also observed for substantia nigra.
The estimated iron content was higher by R2* compared to R2 and quantitative susceptibility mapping, a finding not previously observed in the brain of healthy volunteers.
The United States Department of Agriculture USDAA, 2007) Survey Nutrient Database was used to estimate iron from meat (limited to meats in the haem iron database).
It is especially important in NTDT patients; because they do not receive regular blood transfusions, transfusion history cannot be used to estimate iron burden as it is in β-thalassemia major patients.
This method has been validated, and found to be comparable with other dietary assessment methods such as food frequency questionnaires and food diaries in estimating iron intake (Bingham et al., 1997).
A limitation of this kind of study is that estimating iron intake during pregnancy can be challenging because dietary habits and use of supplements can vary a lot during pregnancy due to nausea and other changes in well-being.
We estimated haem iron from meat using the NCI heme iron database based on the measured values of haem iron from meat samples cooked by a range of methods to varying doneness levels (Sinha et al, 2005).
