Abstract
In 90 postmenopausal women aged 55 or older residing in health care facilities, a survey was made of hemoglobin levels and food habits that reflected their consumption of iron-rich foods. The reasons for inadequate dietary intakes of iron are discussed. There is need for better understanding of iron metabolism. Recommendations are made for the prevention of iron deficiency anemia in postmenopausal women and for achievement of the highest possible level of health as affected by the intake of iron and related nutritional factors.
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