铁、肉与健康。
Iron, meat and health.
机构信息
Nutritional Sciences Division, King's College London and MRC Human Nutrition Research, Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK.
出版信息
Nutrients. 2011 Mar;3(3):283-316. doi: 10.3390/nu3030283. Epub 2011 Feb 28.
Abstract
This article is a summary of the publication "Iron and Health" by the Scientific Advisory Committee on Nutrition (SACN) to the U.K. Government (2010), which reviews the dietary intake of iron and the impact of different dietary patterns on the nutritional and health status of the U.K. population. It concludes that several uncertainties make it difficult to determine dose-response relationships or to confidently characterize the risks associated with iron deficiency or excess. The publication makes several recommendations concerning iron intakes from food, including meat, and from supplements, as well as recommendations for further research.
摘要
这是英国政府营养科学咨询委员会（SACN）出版的《铁与健康》（2010 年）的摘要，其中综述了英国人口铁的膳食摄入量以及不同饮食模式对营养和健康状况的影响。它得出结论，有几个不确定性因素使得难以确定剂量反应关系或自信地描述与缺铁或铁过量相关的风险。该出版物就食物（包括肉类）和补充剂中铁的摄入量提出了一些建议，还为进一步研究提出了建议。
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