Abstract
In many parts of the world iron deficiency is the commonest form of nutritional deficiency (Wretlind, 1970). There is a tendency, particularly in the developing countries, both for traditional and economic reasons, for the diet to be based on foods with a low iron content. Iron deficiency has a predilection for those individuals who have a low energy requirement but a high iron requirement, e.g., women in the reproductive period.
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Bernát, I. (1983). Dietary Iron. In: Iron Metabolism. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7308-1_5
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DOI: https://doi.org/10.1007/978-1-4615-7308-1_5
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