[Prevention of mineral deficiencies (iron, calcium and magnesium)]

The calcium, magnesium and iron intakes provided by food must be sufficient to fulfil the physiological demands of each individual, to avoid the clinical manifestations of mineral deficiencies and to ensure an optimal state of health. For these reasons, it is desirable to ensure a sufficient calcium intake (notably by milk products) at all ages and particularly in children, adolescents and young adults up to the age of 25 (and also in elderly people to prevent osteoporosis); to recommend the consumption of magnesium-rich foods, such a little sifted cereals and dry vegetables to ensure sufficient intakes; to prescribe pharmaceutical preparations on iron systematically in pregnant women and by repeated courses in infants aged 10 to 36 months (to avoid complications due to iron deficiency and notably its harmful influence on haematopoiesis). The consumption of "second age" milks for older children must also be encouraged. Finally, the consumption of foodstuffs with a high vitamin C content should be recommended as it increases the bioavailability of nutritional iron, and the consumption of substances, such as tea and coffee, which inhibit iron absorption must be reduced.