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Updated: Jul 19, 2026

The Caco-2 Cell Bioassay for Measurement of Food Iron Bioavailability
Published on: April 28, 2022
Iron bioavailability: UK Food Standards Agency workshop report
Mamta Singh1, Peter Sanderson, Richard F Hurrell
1Food Standards Agency, Aviation House, 125 Kingsway, London WC2B 6NH, UK. mamta.singh@foodstandards.gsi.gov.uk
Abstract:
The UK Food Standards Agency convened a group of expert scientists to review current research investigating factors affecting iron status and the bioavailability of dietary iron. Results presented at the workshop show menstrual blood loss to be the major determinant of body iron stores in premenopausal women. In the presence of abundant and varied food supplies, the health consequences of lower iron bioavailability are unclear and require further investigation.
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