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Iron-Hemoglobin

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Nutrition and the Adult

Part of the book series: Human Nutrition ((HUNU,volume 3B))

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Abstract

Long before there was a science of nutrition, iron was used therapeutically and its vital importance to plants and animals was recognized. Traditionally, iron has been considered a “one-way” metal. This implies that iron entering the body is retained and recycled. This “one-way” concept, thinking of iron in a unidirectional manner, seems to provide a sense of assurance which cannot be supported by the evidence that, on a worldwide basis, iron deficiency is a major public health problem.

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Authors and Affiliations

  1. Wilmette, Illinois, 60091, USA

    Hilda S. White (Nutrition Consultant)

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  1. Hilda S. White
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  1. School of Public Health, University of California at Los Angeles, 90024, Los Angeles, California, USA

    Roslyn B. Alfin-Slater

  2. The Wistar Institute of Anatomy and Biology, 19104, Philadelphia, Pennsylvania, USA

    David Kritchevsky

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© 1980 Plenum Press, New York

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White, H.S. (1980). Iron-Hemoglobin. In: Alfin-Slater, R.B., Kritchevsky, D. (eds) Nutrition and the Adult. Human Nutrition, vol 3B. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7216-9_7

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  • DOI: https://doi.org/10.1007/978-1-4615-7216-9_7

  • Publisher Name: Springer, Boston, MA

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