New findings on iron absorption conditioning factors

Pereira, Rute Caândida; Diniz, Alcides da Silva; Ferreira, Luiz Oscar Cardoso

doi:10.1590/s1519-38292004000300003

Cited by 11 publications

(8 citation statements)

References 24 publications

(22 reference statements)

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“…The non-heme iron, found in food of vegetal origin (beans, soy, greens such as kale and spinach) has lower bioavailability and is affected by chemical or food factors (19) .…”

Section: Iron Deficiency Anemia Is Present In All Socialmentioning

confidence: 99%

“…Citric fruits are rich in ascorbic acid and are known for facilitating iron absorption. However, in order to increase the absorption of iron of vegetal origin (non-heme iron) they should to be ingested daily with the main meals: lunch and dinner (19) . Sato APS, Fujimori E, Szarfarc SC, Borges ALV, Tsunechiro MA.…”

Section: Iron Deficiency Anemia Is Present In All Socialmentioning

confidence: 99%

“…In turn, coffee and milk are identified as potential iron absorption inhibitors, but this action is only observed when large quantities of these substances are consumed in the same meal as the iron (19) . The high frequency of milk consumption among pregnant women has been verified by other studies (5,(7)(8)20) .…”

Section: Iron Deficiency Anemia Is Present In All Socialmentioning

confidence: 99%

See 2 more Smart Citations

Food Consumption and Iron Intake of Pregnant and Reproductive Aged Women

Sato

Fujimori

Szarfarc

et al. 2010

Rev. Latino-Am. Enfermagem

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This study compares the eating habits and consumption of natural and fortified iron sources in pregnant and reproductive aged women. This cross-sectional study was developed in a health center located in São Paulo, SP, Brazil. We studied 61 women, of which 30 were pregnant. A food frequency questionnaire and a 24-hour recall instrument were used. The main natural sources of iron were beans and greens, although fortified foods were also an important source. There was little statistically significant difference between the food consumption of pregnant and non-pregnant women. Inadequate intake of iron, folate and calcium was observed in both groups. Non-pregnant women meet the iron recommendation, considering the iron added in fortified foods, though pregnant women do not. These results suggest the need for mixed strategies: food fortification, iron supplements for pregnant women and nutritional instruction for women in general. Consumo alimentar e ingestión de hierro por mujeres embarazadas y en edad reproductivaComparar la práctica alimentar y el consumo de alimentos fuentes de hierro, naturales y fortificados, de mujeres en edad reproductiva, gestantes o no, constituye el objetivo de esta investigación. Se trata de un estudio transversal, desarrollado en un centro de salud del municipio de Sao Paulo, en el cual participaron 61 mujeres, siendo 30 gestantes. Se utilizó un cuestionario de frecuencia de consumo alimentar y un recordatorio de 24h.Las principales fuentes naturales de hierro fueron frijoles y hojas verdes. Alimentos fortificados también tuvieron participación importante. Hubo una pequeña diferencia estadísticamente significativa entre el consumo alimentar de las gestantes y no gestantes. Se observó inadecuación del consumo de hierro, folato y calcio en los dos grupos. Las mujeres no gestantes atenderían la demanda de hierro, considerándose el adicional recomendado para la fortificación de las harinas, sin embargo, las gestantes no.Hay necesidad de implementar estrategias combinadas: fortificación de los alimentos, suplemento medicamentoso para gestantes y orientación nutricional para las mujeres en general.Descriptores: Consumo de Alimentos; Hierro en la Dieta; Salud de la Mujer; Atención Prenatal.

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“…The non-heme iron, found in food of vegetal origin (beans, soy, greens such as kale and spinach) has lower bioavailability and is affected by chemical or food factors (19) .…”

Section: Iron Deficiency Anemia Is Present In All Socialmentioning

confidence: 99%

Section: Iron Deficiency Anemia Is Present In All Socialmentioning

confidence: 99%

Section: Iron Deficiency Anemia Is Present In All Socialmentioning

confidence: 99%

See 1 more Smart Citation

Food Consumption and Iron Intake of Pregnant and Reproductive Aged Women

Sato

Fujimori

Szarfarc

et al. 2010

Rev. Latino-Am. Enfermagem

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“…Há que se destacar, no entanto, que a avaliação da prática alimentar mostrou que, apesar da baixa renda, as gestantes atendidas nos serviços públicos de saúde de Teresina (PI) apresentavam consumo frequente de carnes, fonte de ferro de melhor biodisponibilidade, e de frutas cítricas, fonte de vitamina C, ativador da biodisponibilidade do mineral 33 .…”

Section: I S C U S S ã Ounclassified

Fortificação das farinhas com ferro e controle da anemia em gestantes de Teresina, Piauí, Brasil

et al. 2011

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OBJETIVO Comparar níveis de hemoglobina e ocorrência de anemia em gestantes antes e depois da fortificação das farinhas e caracterizar a prática alimentar de gestantes usuárias atuais dos serviços. MÉTODOS Estudo transversal que analisou dados de hemoglobina de gestantes atendidas em dois serviços públicos de maior demanda pré-natal do Município de Teresina, Piauí. Os dados foram obtidos de 854 prontuários de gestantes distribuídas em dois grupos: não fortificado (427 gestantes com parto anterior a junho/2004) e fortificado (427 gestantes com data da última menstruação posterior a junho/2005). Gestantes com nível de hemoglobina <11,0g/dL foram consideradas anêmicas. O consumo alimentar foi analisado por meio de questionário de frequência alimentar semiquantitativo. RESULTADOS Níveis médios de hemoglobina aumentaram significativamente de 11,7g/dL, DP=1,2 para 12,4g/dL, DP=1,3 (p<0,001) após a fortificação. A prevalência de anemia caiu de 27,2% no grupo não fortificado para 11,5% no grupo fortificado (p<0,001). CONCLUSÃO Houve melhora significativa no quadro de anemia após a fortificação das farinhas, o que sugere que a intervenção foi efetiva no controle da deficiência de ferro, porém o estudo não permite atribuir tal resultado apenas à implantação dessa medida, embora análise da prática alimentar tenha mostrado que as gestantes de Teresina (PI) apresentaram condição diferenciada de alimentação, com consumo frequente de fontes naturais de ferro e de facilitadores de sua absorção, além de alimentos fortificados.

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“…Spinach is also rich in β-carotene and vitamin C, respectively 11956.80 μg / 100 g (Ogbadoyi et al, 2011) and 28.1 mg / 100 g (USDA, 2016). The β-carotene can increase iron absorption 3 times higher, so it is well consumed by anemic patients (Pereira et al, 2004). Spinach has a high bioavailability compared to other vegetable iron sources.…”

Section: Introductionmentioning

confidence: 99%

Iron Content, Hardness and Acceptability of Biscuits From Composite Cassava and Wheat Flours Substituted With Green Spinach Flour

Rauf

Nurdiana

Sarbini

2018

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The main cause of the high prevalence of iron deficiency anemia of children in Indonesia is the low intake of iron. Green spinach flour as a source of iron can be used as a substitution material in the manufacture of biscuits. The purpose of the study was to evaluate the effect of green spinach flour substitution on iron, hardness and acceptance levels of biscuits from composite cassava flour and wheat flour. The research was conducted by substituting the green spinach flour with various levels of 0%, 2.5%, 5% and 7.5%. The biscuits were then tested for the iron using Atomic Absorption Spectrophotometer (AAS), hardness using texture analyzer and acceptability. The results indicated that there was a substitution effect of green spinach flour to iron and acceptability of biscuits, whereas, there was no effect on the hardness. The higher the substitution of green spinach flour, the higher the iron level of the biscuit. The highest iron level was displayed by biscuit with the substitution of 7.5%, which was 89.82mg/kg. The hardness of biscuits was not affected by the substitution of green spinach flour. The range of biscuit hardness levels was between 2592.16g - 3985.83g. Biscuit with 5% substitution of green spinach flour gave the highest acceptability. The iron requirement of Indonesian school-age children (7-9 years) can be fulfilled by consuming biscuits (5% green spinach flour) as much as 14 grams or equivalent to 3 pieces of biscuit for a day.

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New findings on iron absorption conditioning factors

Cited by 11 publications

References 24 publications

Food Consumption and Iron Intake of Pregnant and Reproductive Aged Women

Food Consumption and Iron Intake of Pregnant and Reproductive Aged Women

Fortificação das farinhas com ferro e controle da anemia em gestantes de Teresina, Piauí, Brasil

Iron Content, Hardness and Acceptability of Biscuits From Composite Cassava and Wheat Flours Substituted With Green Spinach Flour

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