Nutrients 2011, 3(3), 283-316; doi:10.3390/nu3030283
Review

Iron, Meat and Health

1,* email and 2email
Received: 12 January 2011; in revised form: 18 February 2011 / Accepted: 25 February 2011 / Published: 28 February 2011
(This article belongs to the Special Issue Dietary Iron)
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract: 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.
Keywords: iron; diet; health
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MDPI and ACS Style

Geissler, C.; Singh, M. Iron, Meat and Health. Nutrients 2011, 3, 283-316.

AMA Style

Geissler C, Singh M. Iron, Meat and Health. Nutrients. 2011; 3(3):283-316.

Chicago/Turabian Style

Geissler, Catherine; Singh, Mamta. 2011. "Iron, Meat and Health." Nutrients 3, no. 3: 283-316.


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