title: Iron, meat and health.
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 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.
authors.affiliation: Nutritional Sciences Division, King's College London and MRC Human Nutrition Research, Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK. catherine.geissler@kcl.ac.uk
authors.forename: Catherine
authors.initials: C
authors.lastname: Geissler
authors.forename: Mamta
authors.initials: M
authors.lastname: Singh
mesh_terms: D018798:Anemia, Iron-Deficiency / Q000150:complications*; D004032:Diet; D019587:Dietary Supplements; D004305:Dose-Response Relationship, Drug; D006304:Health Status; D006801:Humans; D007501:Iron / Q000008:administration & dosage* / Q000502:physiology; D000090463:Iron Deficiencies; D019190:Iron Overload / Q000150:complications*; D019266:Iron, Dietary / Q000008:administration & dosage*; D008460:Meat; D018673:Nutrition Policy; D009751:Nutritional Requirements; D006113:United Kingdom
chemical_list: D019266:Iron, Dietary; D007501:Iron