The report of this conference is organized into four sections on iron balance, iron deficiency, iron overload, and the treatment of iron deficiency and overload. Each section is composed of eight or nine separate short papers ranging from biochemical and electron microscopic observations to clinical studies of iron metabolism. Most of the papers include new experimental results as well as a review of the subjects being discussed.
Dietary iron availability and absorption are emphasized. Although lack of available food iron is not a cause of iron deficiency anemia in adults in the United States, this is not true in areas such as India or South America. Studies using extrinsic labeling of food iron, both in the heme and nonheme form, point out important dietary influences on the absorption of iron. The results of these studies are now being applied to the problem of the optimum method of food fortification by