文章基本信息

标题：Iron, Meat and Health
本地全文：下载
作者：Catherine Geissler ; Mamta Singh
期刊名称：Nutrients
电子版ISSN：2072-6643
出版年度：2011
卷号：3
期号：3
页码：283-316
DOI：10.3390/nu3030283
语种：English
出版社：MDPI Publishing
摘要：This 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.
关键词：iron; diet; health