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Iron, Meat and Health

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...

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Detalles Bibliográficos
Autores principales: Geissler, Catherine, Singh, Mamta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2011
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257743/
https://www.ncbi.nlm.nih.gov/pubmed/22254098
http://dx.doi.org/10.3390/nu3030283
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author Geissler, Catherine
Singh, Mamta
author_facet Geissler, Catherine
Singh, Mamta
author_sort Geissler, Catherine
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description 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.
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spelling pubmed-32577432012-01-17 Iron, Meat and Health Geissler, Catherine Singh, Mamta Nutrients Review 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. MDPI 2011-02-28 /pmc/articles/PMC3257743/ /pubmed/22254098 http://dx.doi.org/10.3390/nu3030283 Text en © 2011 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0/ This article is an open-access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/).
spellingShingle Review
Geissler, Catherine
Singh, Mamta
Iron, Meat and Health
title Iron, Meat and Health
title_full Iron, Meat and Health
title_fullStr Iron, Meat and Health
title_full_unstemmed Iron, Meat and Health
title_short Iron, Meat and Health
title_sort iron, meat and health
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3257743/
https://www.ncbi.nlm.nih.gov/pubmed/22254098
http://dx.doi.org/10.3390/nu3030283
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