scholarly journals The near equivalence of haem and non-haem iron bioavailability and the need for reconsidering dietary iron recommendations

2014 ◽  
Vol 68 (6) ◽  
pp. 750-751 ◽  
Author(s):  
D Demeyer ◽  
S De Smet ◽  
M Ulens
Keyword(s):  
Iron Bioavailability ◽  
Dietary Iron ◽  
Haem Iron

scholarly journals Dietary Iron

2021 ◽  
Author(s):  
Kouser Firdose ◽  
Noor Firdose
Keyword(s):  
Iron Absorption ◽  
Inositol Phosphate ◽  
Iron Bioavailability ◽  
Animal Origin ◽  
Dietary Iron ◽  
Physiologic Mechanism ◽  
Prevalence Of Obesity ◽  
Iron Iron ◽  
Haem Iron ◽  
Iron Excretion

Iron metabolism differs from the metabolism of other metals in that there is no physiologic mechanism for iron excretion, it is unusual; approximately 90% of daily iron needs are obtained from an endogenous source, the breakdown of circulating RBCs. Additionally humans derive iron from their everyday diet, predominantly from plant foods and the rest from foods of animal origin. Iron is found in food as either haem or non-haem iron. Iron bioavailability has been estimated to be in the range of 14–18% for mixed diets and 5–12% for vegetarian diets in subjects with no iron stores. Iron absorption in humans is dependent on physiological requirements, but may be restricted by the quantity and availability of iron in the diet. Bioavailability of food iron is strongly influenced by enhancers and inhibitors in the diet. Iron absorption can vary from 1 to 40%. A range of iron bioavailability factors that depend on the consumption of meat, fruit, vegetables, processed foods, iron-fortified foods, and the prevalence of obesity. The methods of food preparation and processing influence the bioavailability of iron. Cooking, fermentation, or germination can, by thermal or enzymatic action, reduce the phytic acid and the hexa- and penta-inositol phosphate content. Thus improving bioavailability of non-haem iron. This chapter will elaborate the dietary iron sources and means of enhancing bioavailability.

scholarly journals Micronutrient-fortified rice can be a significant source of dietary bioavailable iron in schoolchildren from rural Ghana

2019 ◽  
Vol 5 (3) ◽  
pp. eaau0790 ◽  
Author(s):  
L. S. Hackl ◽  
A. R. Abizari ◽  
C. Speich ◽  
H. Zungbey-Garti ◽  
C. I. Cercamondi ◽  
...  
Keyword(s):  
Iron Deficiency ◽  
Age Groups ◽  
Iron Bioavailability ◽  
Dietary Iron ◽  
Tropical Regions ◽  
Enhanced Absorption ◽  
Stable Isotopic ◽  
Isotopic Incorporation ◽  
Two Age Groups

Iron deficiency and anemia are prominent contributors to the preventable disease burden worldwide. A substantial proportion of people with inadequate dietary iron rely on rice as a staple food, but fortification efforts are limited by low iron bioavailability. Furthermore, using high iron fortification dosages may not always be prudent in tropical regions. To identify alternative fortification formulations with enhanced absorption, we screened different iron compounds for their suitability as rice fortificants, measured in vitro gastric solubility, and assessed dietary iron bioavailability using stable isotopic labels in rural Ghanaian children. Isotopic incorporation in red blood cells indicates that in the two age groups of children investigated (4 to 6 and 7 to 10 years), formulations provided 36 and 51% of the median daily requirement in absorbed iron, respectively. We describe approaches to enhancing iron bioavailability from fortified rice, which can substantially contribute to the prevention of iron deficiency in rice-eating populations.

scholarly journals Serum Iron Curves Can Be Used to Estimate Dietary Iron Bioavailability in Humans

2006 ◽  
Vol 136 (7) ◽  
pp. 1910-1914 ◽  
Author(s):  
Rana E. Conway ◽  
Catherine A. Geissler ◽  
Robert C. Hider ◽  
Richard P. H. Thompson ◽  
Jonathan J. Powell
Keyword(s):  
Serum Iron ◽  
Iron Bioavailability ◽  
Dietary Iron

scholarly journals Dietary Iron Bioavailability: Agreement between Estimation Methods and Association with Serum Ferritin Concentrations in Women of Childbearing Age

Nutrients ◽  
2018 ◽  
Vol 10 (5) ◽  
pp. 650 ◽  
Author(s):  
Eduardo De Carli ◽  
Gisele Dias ◽  
Juliana Morimoto ◽  
Dirce Marchioni ◽  
Célia Colli
Keyword(s):  
Serum Ferritin ◽  
Iron Bioavailability ◽  
Estimation Methods ◽  
Dietary Iron ◽  
Women Of Childbearing Age ◽  
Childbearing Age

Iron status in Swedish teenage girls: impact of low dietary iron bioavailability

Nutrition ◽  
2008 ◽  
Vol 24 (7-8) ◽  
pp. 638-645 ◽  
Author(s):  
Michael Hoppe ◽  
Agneta Sjöberg ◽  
Leif Hallberg ◽  
Lena Hulthén
Keyword(s):  
Iron Status ◽  
Iron Bioavailability ◽  
Dietary Iron ◽  
Teenage Girls

scholarly journals Iron intake and its association with iron-deficiency anemia in agricultural workers' families from the Zona da Mata of Pernambuco, Brazil

2014 ◽  
Vol 27 (2) ◽  
pp. 217-227 ◽  
Author(s):  
Débora Silva Cavalcanti ◽  
Priscila Nunes De Vasconcelos ◽  
Vanessa Messias Muniz ◽  
Natália Fernandes Dos Santos ◽  
Mônica Maria Osório
Keyword(s):  
Iron Deficiency ◽  
Iron Deficiency Anemia ◽  
Iron Bioavailability ◽  
Agricultural Workers ◽  
Deficiency Anemia ◽  
Dietary Iron ◽  
Iron Intake ◽  
Study Population ◽  
Iron Heme ◽  
Prevalence Of Anemia

OBJECTIVE: To verify the association between dietary iron intake and the occurrence of iron-deficiency anemia in agricultural workers' families from the municipality of Gameleira in the state of Pernambuco, Brazil. METHODS: The study population consisted of 46 harvesters' families, consisting of 225 individuals. The food intake of each individual was recorded on three different days by directly weighing the foods consumed. Hemoglobin was determined by fingerstick (HemoCue). This research used the probability of adequacy method to assess iron intake and the paired t test for comparing groups. The Spearman Mann-Whitney test estimated associations between the dietary variables and anemia. RESULTS: The prevalence of anemia was high in all ages groups and highest (67.6%) in children aged <5 years with a mean hemoglobin of 10.37 g/dL (±1.30 g/dL). Children aged <5 years had low percentage of iron intake adequacy (53.1%). Most of them consumed diets with low iron bioavailability (47.5%). Associations between the occurrence of anemia and dietary variables were significant for total iron (heme and nonheme), its bioavailabilities, and general meat intake. CONCLUSION: Inadequate dietary iron intake and inadequate intake of factors that facilitate iron absorption can be considered decisive for the occurrence of iron-deficiency anemia. Food insecurity occurs between family members, with some members being favored over others with regard to the intake of good dietary iron sources.

Sign in / Sign up

Export Citation Format

Share Document