Iron fortification--rationale and effects
1986
Beard, J.L.
Stating that iron deficiency anemia is the most prevalent nutritional problem in the world today, this article sets forth the rationale and effects for iron fortification of foods. Even though developing countries experience the greatest incidence of iron deficiency, industrialized nations are not exempt, particularly with regard to young children and women. Background on the nature of iron depletion, parameters used by the National Health and Nutrition Examination Survey (NHANES II) to detect iron deficiency, and the effects of the disease are presented. Additionally, effects of iron excess are discussed, leading to the conclusion that despite the significant existance of an "at risk" group, fortification above present levels should not occur without further investigative studies. Tables and biochemical indices of iron status are included.(jd-b)
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