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Updated: May 25, 2026

Measurement of Tissue Non-Heme Iron Content using a Bathophenanthroline-Based Colorimetric Assay

Measurement of Tissue Non-Heme Iron Content using a Bathophenanthroline-Based Colorimetric Assay

Published on: January 31, 2022

Iron, meat and health.

Catherine Geissler¹, Mamta Singh

¹Nutritional Sciences Division, King's College London and MRC Human Nutrition Research, Elsie Widdowson Laboratory, Cambridge CB1 9NL, UK. catherine.geissler@kcl.ac.uk

|January 19, 2012

Summary

This review of UK iron intake highlights uncertainties in understanding iron deficiency and excess risks. Further research is recommended to clarify dietary iron

Area of Science:

Nutritional Science
Public Health Nutrition

Background:

The Scientific Advisory Committee on Nutrition (SACN) published "Iron and Health" in 2010.
This publication reviewed dietary iron intake and its health impacts in the UK population.

Purpose of the Study:

To summarize the SACN "Iron and Health" report.
To assess the impact of dietary patterns on iron status and health in the UK.
To identify uncertainties in iron nutrition and associated health risks.

Main Methods:

Literature review of existing data on iron intake and health.
Analysis of dietary patterns and their relation to iron status.
Evaluation of evidence for iron deficiency and excess risks.

Main Results:

Keywords:

diet health iron

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Significant uncertainties exist in determining dose-response relationships for iron.
Characterizing the risks of both iron deficiency and iron overload remains challenging.
Dietary patterns, including meat consumption, influence iron intake.

Conclusions:

More research is needed to address uncertainties in iron nutrition.
Recommendations are made regarding iron intake from food and supplements.
Further investigation into dose-response relationships and risk assessment is crucial.