The association between red and processed meat consumption and iron intakes and status among British adults

Public Health Nutrition

Volumn 6, Issue 4, 2003, Pages 341-350

  Gibson, Sigrid ^a   Ashwell, Margaret ^b  

^a SiG Nurture Nutrition Consultancy   (United Kingdom)

^b Ashwell Associates   (United Kingdom)

Author keywords

Absorption; Intake; Iron; Meat; Status

Indexed keywords

IRON;

ADOLESCENT; ADULT; ARTICLE; CONTROLLED STUDY; DIET; FEMALE; FOOD COMPOSITION; HUMAN; IRON BALANCE; IRON INTAKE; MAJOR CLINICAL STUDY; MALE; MEAT; PRIORITY JOURNAL; UNITED KINGDOM;

ABSORPTION; ADOLESCENT; ADULT; ANEMIA, IRON-DEFICIENCY; ANIMALS; CATTLE; CROSS-SECTIONAL STUDIES; DIET RECORDS; DIET SURVEYS; FEMALE; FERRITINS; GREAT BRITAIN; HEME; HEMOGLOBINS; HUMANS; IRON; IRON, DIETARY; MALE; MEAT; MEAT PRODUCTS; MIDDLE AGED; NUTRITIONAL STATUS; RISK FACTORS;

EID: 0038609608     PISSN: 13689800     EISSN: None     Source Type: Journal    
DOI: 10.1079/PHN2002442     Document Type: Article

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