Iron-55 in Humans and Their Foods

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Science  23 Jul 1965:
Vol. 149, Issue 3682, pp. 431-432
DOI: 10.1126/science.149.3682.431


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.