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Iron deficiency

Baynes, R.D.; Bothwell, T.H.

Annual Review of Nutrition 10: 133-148

1990

ISSN/ISBN: 0199-9885
PMID: 2200460
DOI: 10.1146/annurev.nu.10.070190.001025
Document Number: 315276
A nutritional deficiency of iron develops when the amounts absorbed from the diet by the gastrointestinal tract are insufficient to meet normal requirements. Food iron absorption is a function of dietary composition. While the overall iron content of diets remains relatively constant, differences in composition account for wide variations in bioavailability. This review discusses several topics, including the assessment of iron storage status, iron losses and requirements, food iron absorption, and the prevalence, biologic consequences, and prevention of iron deficiency.

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