Iron, Meat and Health

Nutrients

Catherine Geissler¹ 

[1] Nutritional Sciences Division, King’s College London and MRC Human Nutrition Research, Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK

关键词: iron;    diet;    health;   

DOI  :  10.3390/nu3030283

来源: mdpi

【 摘 要 】

This article is a summary of the publication “Iron and Health” by the Scientific Advisory Committee on Nutrition (SACN) to the U.K. Government (2010), which reviews the dietary intake of iron and the impact of different dietary patterns on the nutritional and health status of the U.K. population. It concludes that several uncertainties make it difficult to determine dose-response relationships or to confidently characterize the risks associated with iron deficiency or excess. The publication makes several recommendations concerning iron intakes from food, including meat, and from supplements, as well as recommendations for further research.

【 授权许可】

CC BY   
© 2011 by the authors; licensee MDPI, Basel, Switzerland.