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Iron nutrition in the UK: getting the balance right.
Proc Nutr Soc. 2004 Nov; 63(4):519-28.PN

Abstract

Fe homeostasis is considered in the context of the UK diet, using information on Fe intake and status from the National Diet and Nutrition Surveys. The importance of assessing Fe availability rather than total Fe intake is discussed. Dietary and host-related factors that determine Fe bioavailability (Fe utilised for Hb production) are reviewed using information from single-meal studies. When adaptive responses are taken into consideration, foods associated with higher Fe status include meat (haem-Fe and the 'meat factor') and fruits and fruit juice (vitamin C). Foods that may have a negative impact include dairy products (Ca), high-fibre foods (phytate) and tea and coffee (polyphenols), but the effects are more apparent in groups with marginal Fe deficiency, such as women of childbearing age. Analysis of dietary intake data on a meal-by-meal basis is needed to predict the influence of changing dietary patterns on Fe nutrition in the UK. Current information suggests that in the UK Fe deficiency is a greater problem than Fe overload.

Authors+Show Affiliations

Institute of Food Research, Norwich, UK. sue.fairweather-tait@bbsrc.ac.uk

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

15831123

Citation

Fairweather-Tait, Susan J.. "Iron Nutrition in the UK: Getting the Balance Right." The Proceedings of the Nutrition Society, vol. 63, no. 4, 2004, pp. 519-28.
Fairweather-Tait SJ. Iron nutrition in the UK: getting the balance right. Proc Nutr Soc. 2004;63(4):519-28.
Fairweather-Tait, S. J. (2004). Iron nutrition in the UK: getting the balance right. The Proceedings of the Nutrition Society, 63(4), 519-28.
Fairweather-Tait SJ. Iron Nutrition in the UK: Getting the Balance Right. Proc Nutr Soc. 2004;63(4):519-28. PubMed PMID: 15831123.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Iron nutrition in the UK: getting the balance right. A1 - Fairweather-Tait,Susan J, PY - 2005/4/16/pubmed PY - 2005/8/27/medline PY - 2005/4/16/entrez SP - 519 EP - 28 JF - The Proceedings of the Nutrition Society JO - Proc Nutr Soc VL - 63 IS - 4 N2 - Fe homeostasis is considered in the context of the UK diet, using information on Fe intake and status from the National Diet and Nutrition Surveys. The importance of assessing Fe availability rather than total Fe intake is discussed. Dietary and host-related factors that determine Fe bioavailability (Fe utilised for Hb production) are reviewed using information from single-meal studies. When adaptive responses are taken into consideration, foods associated with higher Fe status include meat (haem-Fe and the 'meat factor') and fruits and fruit juice (vitamin C). Foods that may have a negative impact include dairy products (Ca), high-fibre foods (phytate) and tea and coffee (polyphenols), but the effects are more apparent in groups with marginal Fe deficiency, such as women of childbearing age. Analysis of dietary intake data on a meal-by-meal basis is needed to predict the influence of changing dietary patterns on Fe nutrition in the UK. Current information suggests that in the UK Fe deficiency is a greater problem than Fe overload. SN - 0029-6651 UR - https://www.unboundmedicine.com/medline/citation/15831123/Iron_nutrition_in_the_UK:_getting_the_balance_right_ L2 - https://www.cambridge.org/core/product/identifier/S0029665104000710/type/journal_article DB - PRIME DP - Unbound Medicine ER -