For years, the issue of combatting iron deficiency anemia as a major public health problem has presented a challenge to nutritionists. More recently, there has been concern that the enrichment and fortification of staples in the food supply may have been detrimental to a segment of the population susceptible to iron overload. This article deals for the first time with the issue of whether iron supplementation in the elderly is justified or to be approached with caution.
All Science Journal Classification (ASJC) codes
- Nutrition and Dietetics