Iron
Terms of Reference:
To review the dietary intakes of iron in its various forms and the impact of various dietary patterns on the nutritional and health status of the population and to make proposals. Both the beneficial and adverse effects of increasing iron intakes are being considered, including the:
- effect of low-grade infections/inflammation on iron status.
- effects of iron status on mental and physical development.
- effect of nutritional status of other micronutrients on iron absorption and utilisation.
- potential adverse effects of excess iron, in particular, promotion of free radical damage and the risk of cardiovascular disease and cancer.
Iron Working Group Chair
Professor Peter Aggett
Lancashire Post Graduate School of Medicine and Health
Iron Working Group Members
Dr Ann Prentice
MRC Human Nutrition Research
Professor Philip Calder
University of Southampton
Professor Sue Fairweather-Tait
Head of Human Nutrition And Consumer Science Division, Institute of Food Research
Mrs Christine Gratus
Lay Member
Professor Joe Lunec
Director of Human Pathology, Leicester University
Professor Timothy Key
Cancer Research UK Epidemiology Unit
Professor Sally Grantham-McGregor
Centre for International Child Health
Professor Kim Fleischer Michaelsen
Dept. of Human Nutrition, The Royal Veterinary and Agricultural University
Professor Martin Pippard
Dept. of Molecular and Cellular Pathology, Ninewells Hospitals and Medical School
Professor Mark Worwood
Dept. of Haematology, University of Wales