Iron

Abstract

Although iron is one of the most abundant elements in nature, anaemia due to iron deficiency is probably the world's most common nutritional disorder. It has been estimated that 20–30% of the earth's population are affected by the disease. Since an adequate supply of iron is essential for many crucial bodily functions, this paradox of “famine in the midst of plenty” is a serious national and international health problem. In this article we shall look at the various causes of iron deficiency and its consequences, at methods of treatment, and at other nutritional aspects of iron metabolism.

Citation

Millar, J.A. (1971), "Iron", Nutrition & Food Science, Vol. 71 No. 3, pp. 2-4. https://doi.org/10.1108/eb058509