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Updated: Jul 19, 2026
06:34
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
The British Journal of Nutrition
|November 10, 2006
Summary
Menstrual blood loss significantly impacts iron levels in premenopausal women. Further research is needed to understand the health effects of low dietary iron bioavailability when food is plentiful.
Area of Science:
- Human nutrition
- Dietary iron bioavailability
- Iron metabolism
Background:
- Expert scientists reviewed research on factors influencing iron status and dietary iron bioavailability.
- The UK Food Standards Agency initiated this review to address nutritional concerns.
Framework:
- Analysis of existing scientific literature on iron metabolism.
- Workshop format to discuss and synthesize research findings.
Implementation:
- Results highlighted menstrual blood loss as a primary determinant of body iron stores in premenopausal women.
- Assessment of iron bioavailability in diverse dietary contexts.
Implications:
- The health consequences of reduced iron bioavailability in contexts of abundant food require further investigation.
- Understanding iron status is crucial for public health recommendations.
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