Hambidge KM, Sheng X, Mazariegos M, Jiang T, Garces A, Li D, Westcott J, Tshefu A, Sami N, Pasha O, Chomba E, Lokangaka A, Goco N, Manasyan A, Wright LL, Koso-Thomas M, Bose C, Goldenberg RL, Carlo WA, McClure EM, Krebs NF.

The University of Colorado Denver, Aurora, Colorado 80045, USA. Michael.Hambidge@ucdenver.edu

Nutr Rev. 2011 Nov;69 Suppl 1:S57-63

The rationale for promoting the availability of local, affordable, non-fortified food sources of bioavailable iron in developing countries is considered in this review. Intake of iron from the regular consumption of meat from the age of 6 months is evaluated with respect to physiological requirements. Two major randomized controlled trials evaluating meat as a first and regular complementary food are described in this article. These trials are presently in progress in poor communities in Guatemala, Pakistan, Zambia, Democratic Republic of the Congo, and China.

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