Nutrition Matters
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Document Summary
Title Iron fortification of foods in the UK
Description The desirability of extending the current level of iron fortification of foods in the UK
Creation Date 26 October 2006
Doc type Article
Document Abstract:
Iron absorption from food-to-food varies enormously, from less than 1% to greater than 50% depending on bioavailability factors. Meat and vitamin C help to promote absorption, whereas foods high in phytates and polyphenols such as bread and other cereals, and tea consumption, impede iron absorption. Sizeable minority groups such as vegetarians and South Asian communities therefore find themselves at a significant disadvantage. Genetic factors may also play a part. The US black community, for example, has been shown to be genetically more prone to anaemia than comparable white groups. Any UK fortification policy should take account of such factors.
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