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

doi:10.1017/BJN20061894

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

Research output: Contribution to journal › Article › peer-review

26 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	985-990
Number of pages	6
Journal	British Journal of Nutrition
Volume	96
Issue number	5
DOIs	https://doi.org/10.1017/BJN20061894
Publication status	Published - Nov 2006

Keywords

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

Access to Document

10.1017/BJN20061894

Cite this

@article{1fb2b7f1170a48989a3b114258e86591,

title = "Iron bioavailability: UK Food Standards Agency workshop report",

abstract = "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.",

keywords = "Biological Availability, Female, Food, Humans, Iron, Iron, Dietary, Male, Menstruation, Premenopause",

author = "Mamta Singh and Peter Sanderson and Hurrell, {Richard F.} and Fairweather-Tait, {Susan J.} and Catherine Geissler and Ann Prentice and Beard, {John L.}",

year = "2006",

month = nov,

doi = "10.1017/BJN20061894",

language = "English",

volume = "96",

pages = "985--990",

journal = "British Journal of Nutrition",

issn = "0007-1145",

publisher = "Cambridge University Press",

number = "5",

}

TY - JOUR

T1 - Iron bioavailability: UK Food Standards Agency workshop report

AU - Singh, Mamta

AU - Sanderson, Peter

AU - Hurrell, Richard F.

AU - Fairweather-Tait, Susan J.

AU - Geissler, Catherine

AU - Prentice, Ann

AU - Beard, John L.

PY - 2006/11

Y1 - 2006/11

N2 - 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.

AB - 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.

KW - Biological Availability

KW - Female

KW - Food

KW - Humans

KW - Iron

KW - Iron, Dietary

KW - Male

KW - Menstruation

KW - Premenopause

U2 - 10.1017/BJN20061894

DO - 10.1017/BJN20061894

M3 - Article

C2 - 17092392

VL - 96

SP - 985

EP - 990

JO - British Journal of Nutrition

JF - British Journal of Nutrition

SN - 0007-1145

IS - 5

ER -