By Bolton and Paul Ltd, Manufacturer
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6). 9). Meat, fish and alternatives Two to three portions a day of lean meat, skinless poultry, fish, pulses or nuts should provide an adequate iron intake. Lean meat and reduced fat meat products are the best choices as these are lower in fat. Haem iron, present in meat and fish, is better absorbed than the non-haem iron found in vegetables, pulses and nuts. g. 20). This may be an important consideration for vegetarians. Iron-deficiency anaemia is one of the most common deficiencies in the UK, particularly in young children, teenage girls and women of child-bearing age.
The recent COMA report on folic acid recommended universal fortification of flour at 240 µg/day per 100 g of food as consumed. This level of fortification was estimated to reduce the risk of neural tube defects by 40%, without resulting in unacceptably high intakes in any group in the population (Department of Health, 2000d). 13 What are E numbers? E numbers are used to indicate additives approved for use in foods and that are considered safe throughout the European Community. Additives are listed on food labels either by their chemical name or by their E number.
17). 21 Why do we need vitamin E? Vitamin E is the major lipid-soluble antioxidant in membranes and hence can be seen as offering protection against free radical damage. Immune function is influenced by vitamin E. Vegetable oils, margarine, wholegrain cereals, eggs, vegetables (especially darkgreen leafy types) and nuts provide most of the vitamin E in the British diet. 22 Why do we need vitamin D? In its active form, 1,25-dihydroxy-vitamin D (1,25-(OH)2D), vitamin D is involved in calcium homoeostasis.