Iron

Fairweather-Tait, Susan and Sharp, Paul (2021) Iron. In: Advances in Food and Nutrition Research. The Latest Research and Development of Minerals in Human Nutrition, 96 . UNSPECIFIED, pp. 219-250.

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Abstract

Iron deficiency anemia affects approximately one-third of the world's population, and about half the cases are due to iron deficiency. The latest research on iron metabolism published in original articles and systematic reviews is described, and references to recent reviews provided. The topics include dietary sources and bioavailability, iron homeostasis, functions of iron in the body, and biomarkers of status. The consequences of iron deficiency and excess are discussed, with particular focus on vulnerable populations such as pregnant women, infants and the elderly. The newest dietary recommendations, including dietary reference values and food based dietary guidelines, are briefly summarized, followed by the latest developments in food fortification and iron supplementation.

Item Type: Book Section
Uncontrolled Keywords: absorption,bioavailability,biofortification,biomarkers,deficiency,dietary recommendations,excess,fortification,functions,homeostasis,iron,supplements,food science ,/dk/atira/pure/subjectarea/asjc/1100/1106
Faculty \ School: Faculty of Medicine and Health Sciences > Norwich Medical School
Related URLs:
Depositing User: LivePure Connector
Date Deposited: 12 Jun 2021 00:21
Last Modified: 08 Jul 2021 23:48
URI: https://ueaeprints.uea.ac.uk/id/eprint/80255
DOI: 10.1016/bs.afnr.2021.01.002

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