Susan J. Fairweather‐Tait, Ian T. Johnson, S. Gabrielle Wharf and Elizabeth K. Lund
Discusses the problems associated with an inadequate dietary supply of iron in relation to the prevention of anaemia. Describes results of recent work examining the free radical…
Abstract
Discusses the problems associated with an inadequate dietary supply of iron in relation to the prevention of anaemia. Describes results of recent work examining the free radical generation hypothesis to explain epidemiological observations that high iron intakes are associated with an increased risk of colorectal cancer. Further work is needed to derive the upper limits of dietary reference values. Attention is drawn to the difficulties in setting dietary reference values in the absence of information on bioavailability of whole diets.
In view of the latest research in the international field of nutrition, there is considerable debate about the need to revise daily recommended allowances of energy and nutrients
Iron deficiency anaemia is a relatively common problem, even in the well‐fed countries of the western world. It is not only due to a low dietary intake of iron; even when the food…
Abstract
Iron deficiency anaemia is a relatively common problem, even in the well‐fed countries of the western world. It is not only due to a low dietary intake of iron; even when the food appears to provide an adequate amount, absorption may be hampered by other dietary components.