Iron bioavailability: UK Food Standards Agency workshop report

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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
Depositing User: EPrints Services
Date Deposited: 01 Oct 2010 13:38
Last Modified: 24 Oct 2022 02:07
URI: https://ueaeprints.uea.ac.uk/id/eprint/1549
DOI:

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