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Nutrients 2011, 3(3), 283-316; doi:10.3390/nu3030283
Iron, Meat and Health
1 Nutritional Sciences Division, King’s College London and MRC Human Nutrition Research, Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK 2 Department of Health, 133-155 Waterloo Road, London, SE1 8UG, UK
* Author to whom correspondence should be addressed.
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)
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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.