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Iron bioavailability UK Food Standards Agency workshop report



Iron bioavailability UK Food Standards Agency workshop report



British Journal of Nutrition 96(5): 985-990



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.

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Accession: 032044213

Download citation: RISBibTeXText

DOI: 10.1017/bjn20061894



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