A Systematic Review and Meta-Analysis on the Effects of Probiotic Species on Iron Absorption and Iron Status

Abstract

Background: Strategies to prevent iron deficiency anemia (IDA) have varying effectiveness. The purpose of this systematic review of the literature and meta-analysis was to examine the effects of probiotics on iron absorption and iron status-related markers in humans. Methods: We followed the preferred reporting items for systematic reviews and meta-analyses (PRISMA) reporting guidelines. Relevant articles were identified from Embase, Pubmed, Scopus, and CINAHL from inception to February, 2019. We conducted a meta-analysis for eight studies examining the effect of the probiotic Lactobacillus plantarum 299v (Lp299v) on iron absorption. Results: Fifteen studies reported in 12 articles were identified (N = 950). Our meta-analysis of eight studies using a random-effects model demonstrated a significant increase in iron absorption following administration of the probiotic Lp299v with a pooled standardized mean difference (an average intervention effect size) of 0.55 (95% CI 0.22–0.88, p = 0.001). Of the seven randomized clinical trials (RCTs) and nonrandomized clinical trials examining a range of probiotic species on iron status, only one study supplementing with Lp299v showed improvement in serum iron; no other studies reported improvement in iron status-related indices with probiotic treatment. Conclusions: Lp299v significantly improved iron absorption in humans. Future research should include the assessment of Lp299v effect on iron absorption and iron status in populations at high risk of IDA, including pregnant women.

Recent advances in clinical probiotic research for sport

“…Further, the beneficial effects of the probiotic on iron utilization (e.g., serum ferritin) from an inorganic source of iron without any change in inflammatory markers are notable. In a recent meta-analysis this strain has been identified as moderately effective (effect size = 0.55, 95% confidence interval 0.22–0.88, P = 0.001) in iron absorption in humans using a variety of methods [e.g., stable iron kinetics, 59Fe whole-body retention and isotope activities in blood samples, double-isotope (55Fe and 59Fe)] [ 23 ].…”

Is There Such a Thing as “Anti-Nutrients”? A Narrative Review of Perceived Problematic Plant Compounds

“…Furthermore, L. plantarum species from supplements ( L. plantarum 299v), or from fermented vegetables ( L. plantarum spp. ), have been found to improve iron bioavailability from high phytate meals [ 195 , 196 ]. In a study performed by Scheers et al, iron absorption increased from 13.6 to 23.6% in the low phytate meal, and 5.2 to 10.4% in the high phytate meal, when eaten alongside fermented vegetables.…”

Iron Supplementation Influence on the Gut Microbiota and Probiotic Intake Effect in Iron Deficiency—A Literature-Based Review

“…However, it can be corrected through diet or with iron-based treatment. The most common causes of iron deficiency are low solubility of iron, low bioavailability, and loss of blood due to hemorrhage [ 6 ]. The explanatory factor for these conditions is that most of the iron from ingested food has low solubility and, consequently, low bioavailability [ 1 ].…”

“…Foods such as vegetables, meats, and meat products are proven to be an excellent source of iron, and the fermented version of these products improves dietary iron absorption. Lactic acid, produced by lactobacilli, increases the dietary bioavailability of iron, thus suggesting that utilization of probiotic bacteria can act as a clinical tool for iron bioavailability optimization [ 6 , 7 , 8 ]. Environmental oxidized iron has low solubility, and for this reason, organisms must develop adequate modalities to compete for the available sources.…”