Iron bioavailability: UK Food Standards Agency workshop report

Singh, Mamta, Sanderson, Peter, Hurrell, Richard F., Fairweather-Tait, Susan J. ORCID: https://orcid.org/0000-0002-1413-5569, Geissler, Catherine, Prentice, Ann and Beard, John L. (2006) Iron bioavailability: UK Food Standards Agency workshop report. British Journal of Nutrition, 96 (5). pp. 985-990. ISSN 1475-2662

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Abstract

The UK Food Standards Agency convened a group of expert scientists to review current research investigating factors affecting iron status and the bioavailability of dietary iron. Results presented at the workshop show menstrual blood loss to be the major determinant of body iron stores in premenopausal women. In the presence of abundant and varied food supplies, the health consequences of lower iron bioavailability are unclear and require further investigation.

Item Type:	Article
Uncontrolled Keywords:	biological availability,female,food,humans,iron,iron, dietary,male,menstruation,premenopause
Faculty \ School:	Faculty of Medicine and Health Sciences > Norwich Medical School
UEA Research Groups:	Faculty of Medicine and Health Sciences > Research Groups > Nutrition and Preventive Medicine Faculty of Medicine and Health Sciences > Research Groups > Musculoskeletal Medicine Faculty of Medicine and Health Sciences > Research Centres > Lifespan Health
Depositing User:	EPrints Services
Date Deposited:	01 Oct 2010 13:38
Last Modified:	19 Oct 2023 00:53
URI:	https://ueaeprints.uea.ac.uk/id/eprint/1549
DOI:	10.1017/BJN20061894

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