Iron bioavailability: UK Food Standards Agency workshop report
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چکیده
منابع مشابه
Iron bioavailability: UK Food Standards Agency workshop report.
The UK Food Standards Agency convened a group of expert scientists to review current research investigating factors affecting iron status and the bioavailability of dietary iron. Results presented at the workshop show menstrual blood loss to be the major determinant of body iron stores in premenopausal women. In the presence of abundant and varied food supplies, the health consequences of lower...
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Peter Sanderson*, Yvonne E. Finnegan, Christine M. Williams, Philip C. Calder, Graham C. Burdge, Stephen A. Wootton, Bruce A. Griffin, D. Joe Millward, Nicholas C. Pegge and Wanda J. E. Bemelmans Nutrition Division, Food Standards Agency, Aviation House, 125 Kingsway, London WC2 6NH, UK Hugh Sinclair Unit of Human Nutrition, School of Food Biosciences, University of Reading, Whiteknights, PO Bo...
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ژورنال
عنوان ژورنال: British Journal of Nutrition
سال: 2006
ISSN: 0007-1145,1475-2662
DOI: 10.1017/bjn20061894