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Iron, Meat and Health
AbstractThis 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.
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Geissler, C.; Singh, M. Iron, Meat and Health. Nutrients 2011, 3, 283-316.View more citation formats
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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