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Only imaging studies and surgical follow-up could answer this question

The World Health Organization (WHO) and Food and Agriculture Organization of the United Nations proposed iron bioavailability of 5, 10, 12, or 15 percent, with variances to account for individual iron status and dietary composition, such as enhancers (prebiotics [due to short-chain fatty acid fermentation], vitamin C and dietary muscle tissue [red meat, fish, poultry]) and inhibitors (phytates, polyphenols, calcium, and nonanimal tissue proteins [milk, egg, soybeans]) of iron absorption

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