Estimated Absorbable Iron Intakes In Quebec Adults

2002 ◽  
Vol 63 (4) ◽  
pp. 184-191 ◽  
Author(s):  
Dominique Tessier ◽  
Huguette Turgeon O'brien ◽  
John Zee ◽  
Johanne Marin ◽  
Karine Tremblay ◽  
...  
Keyword(s):  
Adult Population ◽  
Meat Consumption ◽  
Education Level ◽  
Heme Iron ◽  
Dietary Iron ◽  
Dietary Intakes ◽  
Iron Intake ◽  
North Americans ◽  
24 Hour Recall ◽  
Recommended Level

In the last 30 years, the prevalence of low dietary iron intake has increased, partly because North Americans have been encouraged to choose lower fat foods, including leaner meats. As a result, there has been a decrease in red meat consumption. The objective of this study was to estimate absorbable iron intakes of a representative sample of the Quebec adult population and to compare these results with the new North American recommendations for iron. Dietary intakes were obtained by 24-hour recall and absorbable iron intakes were estimated using Monsen & coworker's model. While 18.9 % and 2.5% of women and men respectively had an iron intake below the estimated average requirement (EAR), 66.2 % and 25.6% had an estimated available iron intake below the recommended level for absorbed iron. Beef consumption had the strongest association with estimated absorbable iron, followed by vegetables. Subjects with a high education level consumed significantly less meat, beef and heme iron than subjects whose education level was low or moderate. These results indicate that there is a need for improving iron intake in the Quebec adult population.

scholarly journals Total and Nonheme Dietary Iron Intake Is Associated with Metabolic Syndrome and Its Components in Chinese Men and Women

Nutrients ◽  
2018 ◽  
Vol 10 (11) ◽  
pp. 1663 ◽  
Author(s):  
Zhenni Zhu ◽  
Fan Wu ◽  
Ye Lu ◽  
Chunfeng Wu ◽  
Zhengyuan Wang ◽  
...  
Keyword(s):  
Metabolic Syndrome ◽  
Serum Ferritin ◽  
Smoking Status ◽  
Heme Iron ◽  
Nonheme Iron ◽  
Total Iron ◽  
Positive Trend ◽  
Dietary Iron ◽  
Iron Intake ◽  
Men And Women

The causal relationship between serum ferritin and metabolic syndrome (MetS) remains inconclusive. Dietary iron intake increases serum ferritin. The objective of this study was to evaluate associations of total, heme, and nonheme dietary iron intake with MetS and its components in men and women in metropolitan China. Data from 3099 participants in the Shanghai Diet and Health Survey (SDHS) obtained during 2012–2013 were included in this analysis. Dietary intake was assessed by 24-h diet records from 3 consecutive days. Multivariate generalized linear mixed models were used to evaluate the associations of dietary iron intake with MetS and its components. After adjustment for potential confounders as age, sex, income, physical exercise, smoking status, alcohol use, and energy intake, a positive trend was observed across quartiles of total iron intake and risk of MetS (p for trend = 0.022). Compared with the lowest quartile of total iron intake (<12.72 mg/day), the highest quartile (≥21.88 mg/day) had an odds ratio (95% confidence interval), OR (95% CI), of 1.59 (1.15,2.20). In addition, the highest quartile of nonheme iron intake (≥20.10 mg/day) had a 1.44-fold higher risk of MetS compared with the lowest quartile (<11.62 mg/day), and higher risks of MetS components were associated with the third quartiles of total and nonheme iron intake. There was no association between heme iron intake and risk of MetS (p for trend = 0.895). Associations for total and nonheme iron intake with MetS risk were found in men but not in women. Total and nonheme dietary iron intake was found to be positively associated with MetS and its components in the adult population in metropolitan China. This research also revealed a gender difference in the association between dietary iron intake and MetS.

scholarly journals Dietary Iron and Heme Iron Intake and Risk of Breast Cancer: A Prospective Cohort Study

2007 ◽  
Vol 16 (6) ◽  
pp. 1306-1308 ◽  
Author(s):  
Geoffrey C. Kabat ◽  
Anthony B. Miller ◽  
Meera Jain ◽  
Thomas E. Rohan
Keyword(s):  
Breast Cancer ◽  
Cohort Study ◽  
Prospective Cohort Study ◽  
Prospective Cohort ◽  
Heme Iron ◽  
Dietary Iron ◽  
Iron Intake

scholarly journals Dietary Iron Intake and Incident Type 2 Diabetes in Chinese Middle-Aged and Elderly Population: A Prospective Cohort Study

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 47-47 ◽  
Author(s):  
Shu-Yi Li ◽  
Rong-Huan Zhong ◽  
Jing-An Long ◽  
Aiping Fang ◽  
Huilian Zhu
Keyword(s):  
Elderly Population ◽  
Red Meat ◽  
Heme Iron ◽  
Total Iron ◽  
Dietary Iron ◽  
Iron Intake ◽  
Middle Aged ◽  
Incident Type ◽  
Incident Type 2 Diabetes

Abstract Objectives Excessive dietary iron intake may lead to iron overload and further induce pancreatic islet damage to increase risk of diabetes, which has a higher prevalence in middle-aged and elderly population. We aimed to explore the association between dietary iron intake and incident type 2 diabetes (T2D) in Chinese middle-aged and elderly population. Methods This study was based on the Guangzhou Nutrition and Health Study (GNHS), an on-going, community-based prospective cohort study that recruited participants aged 40–75 years from 2008. All participants were followed up every three years. 2765 participants free of diabetes were included in data analysis. Dietary iron intake was obtained by a validated food-frequency questionnaire at baseline. T2D was ascertained by self-reported diabetes medications, fasting glucose ≥7.0 mmol/L or glycosylated hemoglobin ≥6.5%. Cox proportional hazards models were used to estimate HRs and 95% CIs. Results We ascertained 209 incident diabetes cases during 13,634 person-years of observation. The mean ± SD intakes of dietary total iron, heme iron and nonheme iron among all participants were 20.40 ± 2.73 mg/d, 1.26 ± 0.62 mg/d and 19.14 ± 2.66 mg/d, respectively. The multivariate-adjusted HR and 95% CI for T2D for the highest quartile of heme iron intake compared with the lowest quartile was 2.11 (95% CI: 1.14–3.89, P-trend = 0.014). However, the association between total iron intake or a nonheme iron intake with T2D risk was no significant difference. The adjusted HR for T2D risk was 1.79 (95% CI:1.05–3.08, P-trend = 0.037) for heme iron intake from red meat, while no association was found for heme iron intake from poultry or fish. Conclusions Greater intake of heme iron, especially heme iron from red meat, was associated with higher risk of incident T2D in Chinese middle-aged and elderly population, while intakes of total iron and nonheme were not related to diabetes. Controlling heme iron intake, especially red meat intake, may be a target to prevent T2D in middle-aged and elderly population. Funding Sources The National Science Foundation of China; the National Science Foundation of Guangdong Province, China.

scholarly journals A cohort study of dietary iron and heme iron intake and risk of colorectal cancer in women

2007 ◽  
Vol 97 (1) ◽  
pp. 118-122 ◽  
Author(s):  
G C Kabat ◽  
A B Miller ◽  
M Jain ◽  
T E Rohan
Keyword(s):  
Colorectal Cancer ◽  
Cohort Study ◽  
Heme Iron ◽  
Dietary Iron ◽  
Iron Intake

scholarly journals Dietary Iron Intake and Anemia Are Weakly Associated, Limiting Effective Iron Fortification Strategies in India

2019 ◽  
Vol 149 (5) ◽  
pp. 831-839 ◽  
Author(s):  
Sumathi Swaminathan ◽  
Santu Ghosh ◽  
Jithin Sam Varghese ◽  
Harshpal S Sachdev ◽  
Anura V Kurpad ◽  
...  
Keyword(s):  
Family Health ◽  
National Sample ◽  
Reproductive Age ◽  
Sample Survey ◽  
Vitamin B ◽  
Dietary Iron ◽  
Iron Fortification ◽  
Dietary Intakes ◽  
Iron Intake ◽  
Vitamin B 12

ABSTRACT Background Anemia prevalence in India remains high despite preventive iron supplementation programs. Consequently, concurrent national policies of iron fortification of staple foods have been initiated. Objectives This study evaluated the relation between dietary iron intake and anemia (hemoglobin <12 g/dL) in women of reproductive age (WRA; 15–49 y) with respect to iron fortification in India. Methods Data from 2 national surveys were used. Data on hemoglobin in WRA were sourced from the National Family Health Survey-4, whereas dietary intakes were sourced from the National Sample Survey. Adjusted odds for anemia with increasing iron intake were estimated, along with the effect of modulating nutrients such as vitamins B-12 and C, from statistically matched household data from the 2 surveys. The risks of inadequate (less than the Estimated Average Requirement for WRA) and excess (more than the tolerable upper limit for WRA) intakes of iron were estimated by the probability approach. Results The relation between iron intake and the odds of anemia was weak (OR: 0.992; 95% CI: 0.991, 0.994); increasing iron intake by 10 mg/d reduced the odds of anemia by 8%. Phytate and vitamin B-12 and C intakes modified this relation by reducing the odds by 1.5% when vitamin B-12 and C intakes were set at 2 μg/d and 40 mg/d, respectively. The additional intake of 10 mg/d of fortified iron reduced the risk of dietary iron inadequacy from 24–94% to 9–39% across states, with no risk of excess iron intake. Approximately doubling this additional iron intake reduced the risk of inadequacy to 2–12%, but the risk of excess intake reached 22%. Conclusions Providing fortified iron alone may not result in substantial anemia reduction among WRA in India and could have variable benefits and risks across states. Geographically nuanced dietary strategies that include limited fortification and the intake of other beneficial nutrients should be carefully considered.

Red Meat Consumption (Heme Iron Intake) and Risk for Diabetes and Comorbidities?

2018 ◽  
Vol 18 (11) ◽  
Author(s):  
Ranjita Misra ◽  
Padmini Balagopal ◽  
Sudha Raj ◽  
Thakor G. Patel
Keyword(s):  
Meat Consumption ◽  
Red Meat ◽  
Heme Iron ◽  
Iron Intake

scholarly journals Erratum: A cohort study of dietary iron and heme iron intake and risk of colorectal cancer in women

2007 ◽  
Vol 97 (11) ◽  
pp. 1600-1600 ◽  
Author(s):  
G C Kabat ◽  
A B Miller ◽  
M Jain ◽  
T E Rohan
Keyword(s):  
Colorectal Cancer ◽  
Cohort Study ◽  
Heme Iron ◽  
Dietary Iron ◽  
Iron Intake

Dietary iron intake and the risk of type 2 diabetes mellitus in middle-aged and older adults in urban China: A Prospective Cohort Study

2020 ◽  
pp. 1-22
Author(s):  
Shu-Yi Li ◽  
Fan Wang ◽  
Xiao-Ting Lu ◽  
Rong-Huan Zhong ◽  
Jing-An Long ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Older Adults ◽  
Heme Iron ◽  
Nonheme Iron ◽  
Total Iron ◽  
Urban China ◽  
Dietary Iron ◽  
Iron Intake ◽  
Middle Aged

Abstract The association between dietary iron intake and diabetes risk remains inconsistent. We aimed to explore the association of dietary iron intake and type 2 diabetes mellitus (T2DM) risk in middle-aged and older adults in urban China. This study used data from the Guangzhou Nutrition and Health Study (GNHS), an on-going community-based prospective cohort study. Participants were recruited from 2008 to 2013 in Guangzhou community. 2,696 participants aged 40-75 years without T2DM at baseline were included in data analyses, with a median of 5.6 (IQR: 4.1-5.9) years of follow-up. T2DM was identified by self-reported diagnosis, fasting glucose ≥7.0 mmol/L, or glycosylated hemoglobin ≥6.5%. Cox proportional hazard models were used to estimate HRs and 95%CIs. We ascertained 205 incident T2DM cases during 13,476 person-years. The adjusted HR for T2DM risk in the fourth quartile of heme iron intake was 1.92 (95%CI: 1.07, 3.46; P-trend=0.010), compared with the first quartile intake. These significant associations were found in heme iron intake from total meat (HR:2.74; 95%CI: 1.22, 6.15; P-trend=0.011) and heme iron intake from red meat (HR:1.86; 95%CI: 1.01, 3.44; P-trend=0.034), but not heme iron intake from processed meat, poultry or fish/shellfish. The association between dietary intake of total iron or nonheme iron with T2DM risk had no significance. Our findings suggested that higher dietary intake of heme iron (especially from red meat), but not total iron or nonheme iron, was associated with greater T2DM risk in middle-aged and older adults.

scholarly journals Are Dietary Intakes Related to Obesity in Children?

2016 ◽  
Vol 4 (2) ◽  
pp. 194-199 ◽  
Author(s):  
Dimitrios Papandreou ◽  
Kali Makedou ◽  
Areti Zormpa ◽  
Maria Karampola ◽  
Anastasia Ioannou ◽  
...  
Keyword(s):  
Logistic Regression ◽  
Regression Analysis ◽  
Iron Deficiency ◽  
Multivariate Logistic Regression Analysis ◽  
Dietary Iron ◽  
Dietary Intakes ◽  
Iron Intake ◽  
Multivariate Logistic Regression ◽  
Obesity Status ◽  
Dietary Data

AIM: The purpose of this study was to report obesity status and identify any dietary substances that may be related to obesity in healthy school children from Northern Greece.METHODS: Four hundred and twenty-five (n = 425) children were randomly selected to participate in the study. A 24-h recall of three days (two weekdays and one weekend day) was used to analyze the dietary data of the subjects.RESULTS: Out of 425 subjects, 146 (34.3%) of them were found to be overweight and obese. Energy, protein, carbohydrate and thiamin intake was statistically positively correlated with obesity while dietary iron intake was statistically negatively correlated with obesity. Multivariate logistic regression analysis showed that the children with dietary iron deficiency were 1.128 (95% CI: 0.002, 0.161 P < 0.031) times more likely of being obese compared to the normal group after adjustment for energy intake. CONCLUSIONS: Although most of the dietary intakes of our subjects were adequate, special consideration should be given to energy, carbohydrate, protein, and sugar and iron intake especially and its relation to obesity. Furthermore, additional studies are required to investigate any possible relation of low dietary iron consumption and obesity.

scholarly journals Dietary Iron Intake in Women of Reproductive Age in Europe: A Review of 49 Studies from 29 Countries in the Period 1993–2015

2019 ◽  
Vol 2019 ◽  
pp. 1-13 ◽  
Author(s):  
Nils Thorm Milman
Keyword(s):  
United Kingdom ◽  
Iron Status ◽  
Heme Iron ◽  
Reproductive Age ◽  
Dietary Iron ◽  
Iron Intake ◽  
Women Of Reproductive Age ◽  
Nutrient Density ◽  
Dietary Reference Values ◽  
Dietary Surveys

Objective. Assessment of dietary iron intake in women of reproductive age in Europe. Design. Review. Setting. Literature search of dietary surveys reporting intake of iron using PubMed, Internet browsers, and national nutrient databases in the period 1993–2015. Subjects. Women of reproductive age. Results. 49 dietary surveys/studies in 29 European countries were included. Belgium, Bosnia, Denmark, Hungary, Italy, Northern Ireland, Serbia, Scotland, Sweden, Switzerland, United Kingdom/England, and Wales reported a median/mean iron intake of 7.6–9.9 mg/day. Finland, Iceland, Ireland, the Netherlands, Norway, Poland, and Spain reported an intake of 10.0–10.7 mg/day. Austria, Estonia, France, and Russia reported an intake of 11.0–11.9 mg/day. Latvia and Germany reported an intake of 12.0–12.2 mg/day. Croatia, Lithuania, Portugal, and Slovakia reported an intake of 15.9–19.0 mg/day. The percentage of dietary iron consisting of heme iron, reported in 7 studies, varied from 4.3% in United Kingdom to 25% in Spain. Nutrient density for iron (mg iron/10 MJ, median/mean) varied from 11.8 in Sweden to 23.0 in Lithuania. The correlation between nutrient density and dietary iron was significant (p=0.0006). In most countries, the majority of women had a dietary iron intake below 15 mg/day. In Belgium, Denmark, Hungary, and Sweden, 91–95% of women had an intake below 15 mg/day. In Ireland and Germany, 61–78% had an intake below 15 mg/day. Conclusions. In Europe, 61–97% of women have a dietary iron intake below 15 mg/day. This contributes to a low iron status in many women. We need common European standardized dietary methods, uniform dietary reference values, and uniform statistical methods to perform intercountry comparisons.

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