The nutrition requirements of individuals with endometriosis are often overlooked, industry experts highlighted in a recent webinar, however some brands are aiming to offer symptom support for those tired of being 'pigeonholed'.
Iron intake was shown to have a positive effect on intelligence scores in children and adolescents from low- and middle- income countries (LMICs), in a new meta-analysis and systematic review.
Excessive iron intake may increase the risk of developing Parkinson’s disease (PD) and calls into question the benefit of supplementation where clinical deficiency is not diagnosed, say scientists.
The continued development of nano-structured iron compounds may allow for innovative fortification of wheat and rice-based foods, suggests new research from Switzerland.
A new metal detection technology for sausage manufacturing can
ensure improved safety and quality within a product even in harsh
meat processing environments, according to its manufacturer.
Food makers face fresh research on optimal iron levels in infant
formula as new study suggests extra iron may delay development in
infants that already have sufficient levels.
High consumption of red meat and heme iron from the diet may the
risk of coronary heart disease amongst diabetics by 50 per cent,
says new research from Harvard.
An iron compound, developed to fortify foods in countries with high
rates of deficiency, is seeing interest from multinational food
makers looking to overcome the formulation difficulties experienced
with common forms of the mineral.