{'fraction_non_alphanumeric': 0.05090311986863711, 'fraction_numerical': 0.026272577996715927, 'mean_word_length': 4.490990990990991, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
The iron stable isotope fingerprint of the human diet.

The stable isotopes of iron disclose the metabolic pathways of iron within the human food chain. We have measured with precise multicollector ICP-MS the iron concentrations and stable isotope composition of 60 food products that are representative of the average German diet. We find that vegetables fall within the range typical of strategy I plants (-0.1 to -1.4‰ in δ(56)Fe), crop products and processed crop foods into the range typical of strategy II plants (-0.6 to +0.4‰), and animal products into the (54)Fe-enriched range known for animal tissue and blood (-1.1 to -2.7‰). Weighting these isotope compositions by the average iron dietary sources, we find a representative composition of European vegetarian diet of -0.45‰, whereas that of omnivores is -0.82‰. For human blood, known to be enriched in light iron isotopes, we find fractionation factors for iron absorption of -2.0 and -2.3‰ for vegetarians (female and male, respectively) and -1.3 and -1.5‰ for omnivores (female and male, respectively). Knowing these fractionation factors is a prerequisite for using stable iron isotope ratios in blood as monitors of intestinal iron uptake regulation.