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Article: Iron.(Section 2: Key nutrients delivered by red meat in the diet)
- Article from:
- Nutrition & Dietetics: The Journal of the Dieticians Association of Australia
- Article date:
- September 1, 2007
- Author:
CopyrightCOPYRIGHT 2007 Dietitians Association of Australia. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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KEY POINTS
* Iron is required for the transport of oxygen and numerous metabolic functions, including the production of energy.
* Dietary iron exists in two forms: haem iron is found in foods from animal sources, especially meat; and non-haem iron is found mainly in plant foods. Haem iron is absorbed with much greater efficiency than non-haem iron. Absorption of non-haem iron is enhanced by vitamin C or the presence of meat, poultry or fish; and inhibited by phytate and polyphenols.
* The combination of increased iron requirement for growth, iron loss through bleeding, and poor food selection, increases the risk of iron deficiency, especially ...