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Dietary Iron

A special issue of Nutrients (ISSN 2072-6643).

Deadline for manuscript submissions: closed (31 July 2010) | Viewed by 16567

Special Issue Editor


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Guest Editor
Department of Nutrition, School of Medicine, Case Western Reserve University, 10900 Euclid Avenue, SOM WG-48, Cleveland, OH 44106, USA
Interests: the role of dietary iron and iron status on intestinal tumorigenesis; using immunohistochemistry; proteomics and gene expression analysis; iron bioavailability and food fortification using different forms of dietary iron

Keywords

  • Mineral
  • Iron
  • Hemoglobin
  • Non-heme Iron deficiency anemia
  • Iron bioavailability
  • Serum ferritin
  • Transferin receptor
  • Hepcidin
  • Ferroportin

Published Papers (1 paper)

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Review

442 KiB  
Review
Iron, Meat and Health
by Catherine Geissler and Mamta Singh
Nutrients 2011, 3(3), 283-316; https://0-doi-org.brum.beds.ac.uk/10.3390/nu3030283 - 28 Feb 2011
Cited by 121 | Viewed by 16194
Abstract
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 [...] Read more.
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. Full article
(This article belongs to the Special Issue Dietary Iron)
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