Nutritional factors in anaemia
1975
Wadsworth, G.R.
The relationship between diet and the formation of blood is reviewed with special reference to the literature on erythrocyte and hemoglobin production. Adequate hemoglobin level in relation to iron metabolism and anemia has not been determined; much is known about these functions but not about people's adaptation to different levels of iron intake from various diets. Erythropoietic tissue can increase its activity rate by 8 times the basel level; absorption of iron can range from a negative quantity to 50% plus; and iron reserves may be enough to meet body needs for years to come. Therefore, arguments for specific iron requirements from the diet are probably fallacious since individuals with a hemoglobin level of 12 g/100 are rarely impaired when compared to those with a 15 g/100 ml level (the normal level). An extensive bibliography is included. (kbc)
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