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Article
July 18, 1931

IRON AND COPPER IN THE DIET

JAMA. 1931;97(3):180-181. doi:10.1001/jama.1931.02730030030013
Abstract

The story of the rôle of iron in nutrition has become familiar to the public as well as to the medical profession. Red blood cells, with all that they represent for human well being, and iron have become firmly associated in the public mind. The fact that the element is a constituent of the chromatin substances that are regarded as important for some of the characteristic "vital" activities within body cells other than the erythrocytes is not so generally appreciated. Sherman1 accepts the current indications that small amounts of iron in other forms may play an important part in catalyzing the oxidation reduction reactions through which the potential energy of the oxidizable foodstuffs is made kinetic for the support of the work of the active tissues of the body.

Meanwhile there have developed evidences that certain mineral elements which occur in small quantities only in our natural foods may

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