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.
authors.affiliation: Food Standards Agency, Aviation House, 125 Kingsway, London WC2B 6NH, UK. mamta.singh@foodstandards.gsi.gov.uk
authors.forename: Mamta
authors.initials: M
authors.lastname: Singh
authors.forename: Peter
authors.initials: P
authors.lastname: Sanderson
authors.forename: Richard F
authors.initials: RF
authors.lastname: Hurrell
authors.forename: Susan J
authors.initials: SJ
authors.lastname: Fairweather-Tait
authors.forename: Catherine
authors.initials: C
authors.lastname: Geissler
authors.forename: Ann
authors.initials: A
authors.lastname: Prentice
authors.forename: John L
authors.initials: JL
authors.lastname: Beard
mesh_terms: D001682:Biological Availability; D005260:Female; D005502:Food; D006801:Humans; D007501:Iron / Q000378:metabolism*; D019266:Iron, Dietary / Q000493:pharmacokinetics; D008297:Male; D008598:Menstruation / Q000097:blood; D017697:Premenopause / Q000502:physiology
chemical_list: D019266:Iron, Dietary; D007501:Iron