Clinical implications of changes in the modern diet: iron intake, absorption and status.

@article{Heath2002ClinicalIO,
  title={Clinical implications of changes in the modern diet: iron intake, absorption and status.},
  author={Anne-Louise M Heath and Susan J Fairweather-Tait},
  journal={Best practice & research. Clinical haematology},
  year={2002},
  volume={15 2},
  pages={225-41}
}
The modern British diet contains less red meat and is lower in iron than that consumed 30 years ago. This is in spite of the fact that fortification of foods, particularly breakfast cereals, with iron has become more widespread. Although there is no clear relationship between dietary iron intake and iron status, isotope studies have identified multiple dietary factors that influence iron absorption, such as ascorbic acid, animal tissue, phytates and polyphenols. There is no evidence to suggest… CONTINUE READING

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