Iron bioavailability: UK Food Standards Agency workshop report

Mamta Singh, Peter Sanderson, Richard F. Hurrell, Susan J. Fairweather-Tait, Catherine Geissler, Ann Prentice, John L. Beard

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The UK Food Standards Agency convened a group of expert scientists to review current research investigating factors affecting iron status and the bioavailability of dietary iron. Results presented at the workshop show menstrual blood loss to be the major determinant of body iron stores in premenopausal women. In the presence of abundant and varied food supplies, the health consequences of lower iron bioavailability are unclear and require further investigation.
Original languageEnglish
Pages (from-to)985-990
Number of pages6
JournalBritish Journal of Nutrition
Issue number5
Publication statusPublished - Nov 2006


  • Biological Availability
  • Female
  • Food
  • Humans
  • Iron
  • Iron, Dietary
  • Male
  • Menstruation
  • Premenopause

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