title: Iron content and consumption of health foods by patients with chronic hepatitis C.
authors.forename: Kazuko
authors.initials: K
authors.lastname: Iwata
authors.forename: Motoh
authors.initials: M
authors.lastname: Iwasa
authors.forename: Nagisa
authors.initials: N
authors.lastname: Hara
authors.forename: Aki
authors.initials: A
authors.lastname: Matsumoto
authors.forename: Yoshinao
authors.initials: Y
authors.lastname: Kobayashi
authors.forename: Shozo
authors.initials: S
authors.lastname: Watanabe
authors.forename: Yukihiko
authors.initials: Y
authors.lastname: Adachi
authors.forename: Masahiko
authors.initials: M
authors.lastname: Kaito
mesh_terms: D058870:Food, Organic; D019698:Hepatitis C, Chronic / Q000097:blood / Q000178:diet therapy*; D006801:Humans; D019266:Iron, Dietary / Q000493:pharmacokinetics*; D011379:Prognosis
chemical_list: D019266:Iron, Dietary