Iron and vegetarian diets

Title: Iron and vegetarian diets
Creator: Saunders, Angela V.; Craig, Winston J.; Baines, Surinder K.; Posen, Jennifer S.
Relation: MJA Open Vol. 1, Issue Supp. 2, p. 11-16
Relation: https://www.mja.com.au/open/2012/1/2/iron-and-vegetarian-diets?0=ip_login_no_cache%3Dc1af98437a4bd8ebbd7df80b4d17520b
Publisher: Australasian Medical Publishing Company
Resource Type: journal article
Date: 2012
Description: Vegetarians who eat a varied and well balanced diet are not at any greater risk of iron deficiency anaemia than non-vegetarians. A diet rich in wholegrains, legumes, nuts, seeds, dried fruits, iron-fortified cereals and green leafy vegetables provides an adequate iron intake. Vitamin C and other organic acids enhance non-haem iron absorption, a process that is carefully regulated by the gut. People with low iron stores or higher physiological need for iron will tend to absorb more iron and excrete less. Research to date on iron absorption has not been designed to accurately measure absorption rates in typical Western vegetarians with low ferritin levels.
Subject: iron; vegetarian; deficiency; absorption
Identifier: http://hdl.handle.net/1959.13/1297011
Identifier: uon:19355
Identifier: ISSN:0025-729X
Language: eng
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