Nutrition Matters
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Document Summary
Title Iron Fortification of Foods
Description Iron Fortification of Foods
Creation Date 01 November 1998
Doc type Article
Document Abstract:
Nationally representative surveys in the UK suggest that iron intake among certain population groups is inadequate. Younger women (16-18 years) are particularly at risk, where up to a third have intakes below the Lower Recommended Nutrient Intake (LRNI). This led to the supplementation of processed foods with iron as a preventative measure against iron deficiency. However, in recent years there has been speculation about a potential association between high levels of iron stores in the body and certain chronic diseases. This has raised enough concern to warrant caution regarding intensifying fortification programmes, although the exact mechanisms are still unknown.
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