Associations of iron status with dietary and other factors in 6-year-old children

Gunnarsson, B S; Þórsdóttir, Inga; Pálsson, Gı́sli

doi:10.1038/sj.ejcn.1602529

Cited by 14 publications

(13 citation statements)

References 27 publications

(50 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Embora a anemia seja um dos maiores problemas mundiais de saúde pública, a média de ferro total presente na dieta de diversas regiões encontra-se acima das recomendações diárias necessárias para suprir o uso metabólico normal desse mineral, mostrando que a anemia é decorrente da baixa biodisponibilidade do ferro nos alimentos, principalmente o ferro não heme (BREITHAUPT; YAHIA; VILAZQUEZ, 2007;GUNNARSSON;THORSDOTTIR;PALSSON, 2007).…”

Section: Introductionunclassified

Disponibilidade de ferro em misturas de alimentos com adição de alimentos com alto teor de vitamina C e de cisteína

Fantini¹,

Canniatti‐Brazaca

Souza³

et al. 2008

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

A anemia ferropriva atinge cerca de 2 bilhões de pessoas no mundo e é causada pelo desequilíbrio na quantidade biodisponível de ferro e sua necessidade orgânica. No Brasil, a anemia ferropriva foi apontada como a segunda maior deficiência causadora de doença na infância (ALMEIDA et al., 2004;SPINELLI et al., 2005).A biodisponibilidade do ferro depende da composição e forma como os alimentos são consumidos e da combinação destes na dieta. O ferro heme presente na carne bovina, peixes, aves e vísceras apresenta alta biodisponibilidade, sendo absorvido pelo intestino em maior porcentagem (10 a 30%) do que o ferro não heme. O ferro não heme, tem biodisponibilidade variável, porém sempre baixa. A biodisponibilidade desse tipo de ferro pode ser potencializada pelo consumo simultâneo de carnes, vísceras, alimentos ricos em ácidos orgânicos como o ascórbico, a vitamina A e carotenos (SANTOS et al., 2004).O ácido ascórbico, quando ingerido na mesma refeição com o ferro não heme, potencializa a absorção. Ele mantém o ferro no estado ferroso e forma o quelato ferro-ascorbato, que é mais solúvel, por isso pronto para ser absorvido ( GARCIA-CASAL et al., 1998).A presença da vitamina C nas refeições aumenta a absorção do ferro mesmo em presença de alimentos que contenham fatores inibidores como fitatos, polifenóis, fosfatos, carbonatos e taninos pela formação do quelato ferro-ascorbato ( ARANHA et al., 2000). O tomate é um alimento que possui grande AbstractIron availability is an important factor in the diet because iron deficiency anemia affects many people in the world. Cysteine and vitamin C are factors that increase its absorption. The research had the objectives of evaluating iron availability in meat, common beans (Phaseolus vulgaris) and the combination of rice and tomato with beans and to analyze if phytic acid, oxalic acid and tannins in the mixtures with beans affect iron availability significantly. The food was prepared as for consumption and the samples obtained by combining meat, beans, rice and tomato were: A1-meat; A2 -common beans; A3 -common beans and tomato; A4 -common beans and rice; and A5 -common beans, rice and tomato. Analyses of tannin, phytic acid, oxalic acid, and vitamin C contents and of in vitro iron content and dialysis were carried out. Low amounts of tannins, phytic acid and oxalic acid were found and they did not influence iron availability. Percentages from 5.73 to 13.61% dialysis were found, indicating that the combined addition of cysteine and vitamin C has an increased effect compared to when they are present separately. Keywords: vitamin C; cysteine; bean; tomato; rice; meat. ResumoA disponibilidade do ferro é fator importante na dieta, pois a anemia ferropriva atinge grande parte da população mundial. A cisteína e a vitamina C são fatores que melhoram sua absorção. A pesquisa teve por objetivos avaliar a disponibilidade de ferro em carne, feijão comum (Phaseolus vulgaris) e a combinação de arroz e tomate ao feijão, bem como analisar se o ácido fítico, o ácido oxálico e os taninos das co...

show abstract

Section: Introductionunclassified

Disponibilidade de ferro em misturas de alimentos com adição de alimentos com alto teor de vitamina C e de cisteína

Fantini¹,

Canniatti‐Brazaca

Souza³

et al. 2008

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

show abstract

“…Multiple regression analyses of Fe status indices and the intake of selected food items revealed that the consumption of cow's milk was almost universally negatively associated with Fe status indices at both 1 and 2 years of age, but not at 6 years of age (Table 4) (Gunnarsson et al 2006a). At 6 years of age a partial correlation of borderline significance was observed between log SF and cow's milk products (apart from cow's milk, butter and cheese; r -0 .…”

Section: Resultsmentioning

confidence: 99%

Symposium on ‘Nutrition and health in children and adolescents’ Session 2: Dietary quality and dietary recommendations in children and adolescents Dietary quality and adequacy of micronutrient intakes in children

Þórsdóttir

Gunnarsson

2006

Proc. Nutr. Soc.

View full text Add to dashboard Cite

Presented are longitudinal studies, extending from infancy (n 180) to 2 years of age (n 130) and 6 years of age (>70 % participation) of diet and Fe status in a population with high birth weight, high frequency of breast-feeding and, at the time of the study, high intake of cow's milk during the weaning period. The association between socio-demographic and dietary factors was also studied, together with Fe status in early childhood and developmental status at 6 years. Fe status was found to be poorer than in the neighbouring Nordic countries. Every fifth 1-year-old was Fe-deficient (serum ferritin <12 mg/l and mean corpuscular volume <74 fl). It was demonstrated by regression analysis that Fe status was negatively associated with cow's milk consumption at 9-12 months (significant at >460 g/d) and was weakly positively associated with fish, meat and Fe-fortified cereal consumption. Fe-deficient infants had a shorter duration of breast-feeding, and breast-feeding was related to slower growth, which can protect from worsening Fe status. Fe deficiency was less common at ages 2 and 6 years. Maternal factors associated with lower adherence to the recommended infant diet were less education, lower age and smoking. In a multiple stepwise regression analysis that included food factors, socio-demographic factors were not found to be associated with Fe status. Fe-depleted and Fe-deficient 1-year-olds had lower fine motor scores when they were 6 years old than those who were not Fe-deficient or Fe-depleted. The findings of these studies have already led to changes in the local recommendations for diet in infancy. The results suggest that Fe deficiency at 12 months of age affects development at 6 years of age. The studies indicated that mothers with less education, who smoked and who were younger needed more guidance concerning recommendations about diet in infancy.Iron status: Early childhood: Diet quality: Socio-demographic factors:Developmental statusDietary quality, including sufficient micronutrients, is one of the most important factors for the health and well-being of today's children in developing and developed countries.The nutritional needs of children should be constantly reviewed and the levels for requirements and recommended intakes redefined according to the latest evidence. Late in 2004 a new edition of Nordic Nutrition Recommendations, Integrating Nutrition and Physical Activity was published (Alexander et al. 2004). These recommendations are based on the present nutrition situation in the Nordic countries and are to be used for planning diets that satisfy the nutritional needs of each age-group, i.e. covering the physiological requirement for growth and metabolism. In general, an adequate diet is a prerequisite for overall good health and contributes to the risk reduction of diet-associated diseases. In many cases the values for infants and children have been derived from adult data using either body weight or energy requirement as a basis for the estimation. Recommendations for single nutrients are not giv...

show abstract

“…Iron-fortified infant formulas containing processed cow's milk can therefore be given to infants weaned before 12 months [15] or can replace breast milk when his is not available. Although cow's milk can be consumed by children older than 12 months, it is a generally poor iron source and consumption has been shown to be negatively associated with iron status [46,47] .…”

Section: Improving Non-heme Iron Absorptionmentioning

confidence: 99%

Prevention of Iron Deficiency in Infancy, Childhood and Adolescence

Andersson¹,

Hurrell²

2010

Ann Nestlé [Engl]

View full text Add to dashboard Cite

Iron deficiency (ID) is prevalent in infants, children and adolescents worldwide due to their high iron requirements during growth, low dietary iron intake and low-bioavailability diet. Low iron status is associated with adverse health consequences throughout childhood. Prevention measures should be initiated early and include iron supplementation of pregnant women, delayed cord clamping at delivery and exclusive breast-feeding for 6 months. Iron needs to increase sharply after the first 4–6 months of life and high iron content of complementary foods is critical. Iron fortification of infant formulas and infant cereals, addition of micronutrient powders to home-prepared complementary foods, or provision of iron drops are the most effective prevention strategies in weaning infants, but early introduction of meat and delayed introduction of cow’s milk are also important. Prevention strategies in older children involve dietary approaches which increase iron content and bioavailability of the diet, and consumption of iron-fortified foods. In areas of extensive ID, iron supplementation may be required. If malaria is prevalent, large supplementation doses should only be given to children with confirmed ID. All interventions to control pediatric ID should be integrated into larger national and global health programs for pregnant women and children, including health education, malaria prevention and deworming. The impact of ID prevention strategies on iron status and the prevalence of ID should be monitored by measuring iron status periodically in the population.

show abstract

Associations of iron status with dietary and other factors in 6-year-old children

Cited by 14 publications

References 27 publications

Disponibilidade de ferro em misturas de alimentos com adição de alimentos com alto teor de vitamina C e de cisteína

Disponibilidade de ferro em misturas de alimentos com adição de alimentos com alto teor de vitamina C e de cisteína

Symposium on ‘Nutrition and health in children and adolescents’ Session 2: Dietary quality and dietary recommendations in children and adolescents Dietary quality and adequacy of micronutrient intakes in children

Prevention of Iron Deficiency in Infancy, Childhood and Adolescence

Contact Info

Product

Resources

About