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Iron

Ursula Arens (Senior Nutrition Scientist at the British Nutrition Foundation, High Holborn, London, UK)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 August 1996

794

Abstract

Iron is found widely in the diet, but there are many factors that affect its absorption. Haem iron, found in meat, is well absorbed whereas non‐haem iron absorption is variable, and affected by many other components in the diet. Requirements for iron are highest in women, and during infancy and adolescence. Intakes of iron in the UK are generally within the range of iron reference values; however, a sub‐group of women with particularly high requirements may benefit from supplements.

Keywords

Citation

Arens, U. (1996), "Iron", Nutrition & Food Science, Vol. 96 No. 4, pp. 5-8. https://doi.org/10.1108/00346659610119180

Publisher

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MCB UP Ltd

Copyright © 1996, MCB UP Limited

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