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While the rôle of iron in the maintenance of health has long been recognized, the possible participation of the element in biologic reactions has only recently become clearly revealed. Today we are justified in asserting that iron is an essential dietary constituent, not only for the production of blood and muscle hemoglobin but also for necessary components of all cells.1 That is why its availability in foods and its metabolism in the body command particular attention. It is merely necessary to mention some of the questions that come to mind in this connection in order to realize the importance of the subject. How much iron is in the human body at different ages? What are the available sources of iron? How much is needed for maintenance and for growth, and how are these requirements affected by different conditions? Does the amount of iron in the food have any influence
THE IRON REQUIREMENT OF CHILDREN. JAMA. 1932;98(21):1810–1811. doi:10.1001/jama.1932.02730470032015
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