Iron bioavailability: UK Food Standards Agency workshop report

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 premenopau...

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Bibliographic Details
Published in:British journal of nutrition 2006-11, Vol.96 (5), p.985-990
Main Authors: Singh, Mamta, Sanderson, Peter, Hurrell, Richard F., Fairweather-Tait, Susan J., Geissler, Catherine, Prentice, Ann, Beard, John L.
Format: Article
Language:English
Subjects:
Bioavailability
Biological Availability
Dietary minerals
Female
Food
Food Standards Agency workshops
Food supply
Humans
Iron
Iron - metabolism
Iron bioavailability
Iron, Dietary - pharmacokinetics
Male
Menstruation - blood
Nutrition
Premenopause - physiology
Workshop Report
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Summary: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.
ISSN:0007-1145
1475-2662
DOI:10.1017/BJN20061894