Low iron is a health risk made worse by COVID. How to get more without reaching for supplements
By Yianna Zhang, PhD Candidate, The University of Melbourne
Ken Ng, Senior Lecturer & Course Coordinator (Master of Food Science), The University of Melbourne
Said Ajlouni, Associate Professor, The University of Melbourne
Getting enough iron is tricky – even if we eat enough, we might not absorb enough. But diversifying the menu and looking for fortified foods can help.
Read complete article
© The Conversation
- Wednesday, July 6, 2022