Bioavailability of Dietary Iron in Man

Hallberg, Leif

doi:10.1146/annurev.nu.01.070181.001011

Cited by 521 publications

(282 citation statements)

References 48 publications

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“…¶Log-transformed for PSAC. environment in Bangladesh is reducing (26,27) , indicating that dissolved Fe is predominantly ferrous (Fe 2 + ), a form that is readily absorbed through the gut (28) . This was supported by an experimental study which showed that natural water with electrolytically reduced Fe (ferrous) is readily absorbed (29) .…”

Section: Discussionmentioning

confidence: 99%

Determinants of iron status and Hb in the Bangladesh population: the role of groundwater iron

Rahman

Ahmed

Rahman

et al. 2016

Public Health Nutr.

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Objective: Using data from the national micronutrients survey 2011-2012, the present study explored the determinants of Fe status and Hb levels in Bangladesh with a particular focus on groundwater Fe. Design: Cross-sectional study conducted at the nationwide scale. Settings: The survey was conducted in 150 clusters, fifty in each of the three strata of rural, urban and slum. Subjects: Three population groups: pre-school age children (6-59 months; PSAC), school age children (6-14 years; SAC) and non-pregnant non-lactating women (15-49 years; NPNLW). Results: National prevalence of Fe deficiency was 10·7 %, 7·1 % and 3·9-9·5 % in PSAC, NPNLW and SAC, respectively. Prevalence of anaemia was 33·1 % (PSAC), 26·0 % (NPNLW) and 17·1-19·1 % (SAC). Multivariate regression analyses showed that the area with 'predominantly high groundwater Fe' was a determinant of higher serum ferritin levels in NPNLW (standardized β = 0·19; P = 0·03), SAC (standardized β = 0·22; P = 0·01) and PSAC (standardized β = 0·20; P = 0·03). This area also determined higher levels of Hb in PSAC (standardized β =

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Section: Discussionmentioning

confidence: 99%

Determinants of iron status and Hb in the Bangladesh population: the role of groundwater iron

Rahman

Ahmed

Rahman

et al. 2016

Public Health Nutr.

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“…Among adults, absorption of dietary iron averages approximately 6% for men and 13% for nonpregnant women in their childbearing years (19 ). The higher absorption efficiency of these women reflects primarily their lower iron stores as a result of menstruation and pregnancy.…”

Section: Iron Intakementioning

confidence: 99%

“…Heme iron, which is found only in meat, poultry, and fish, is two to three times more absorbable than nonheme iron, which is found in plant-based foods and iron-fortified foods (19,20 ). The bioavailability of non-heme iron is strongly affected by the kind of other foods ingested at the same meal.…”

Section: Iron Intakementioning

confidence: 99%

Prevalence of iron deficiency and anemia among healthy women of reproductive age in Bhaktapur, Nepal

et al. 2006

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“…About 90% of the total iron intake constituted non-haeme iron and this would correspond to about 80% of total iron considering the higher absorption of haeme iron (Stevens, 1990). In Sweden, the contribution of iron from meat has remained roughly the same, approximately 3 mg, over the last 20 years whereas a decrease of iron from bread can be foreseen since the iron fortification of flour was stopped 1995 (Hallberg, 1981). An increase of iron deficiency might be anticipated in subjects with dietary habits characterized by low intakes of vegetables and meat compared to other European countries.…”

Section: Menmentioning

confidence: 99%

Dietary Patterns in High and Low Consumers of Meat in a Swedish Cohort Study

et al. 1999

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The objective was to examine relationships between meat and other food items which have been associated with higher risk of cancer in the colon and prostate in some epidemiological studies. The study was conducted as a population-based cohort study comprising 11648 subjects (4816 male and 6742 female) born between 1926 and 1945 and living in the city of Malmö , Sweden. Data on mean daily intake of foods and nutrients were assessed with a diet history method combining a 7-day menu book and a food frequency questionnaire. Increasing meat intake, expressed in quintiles and adjusted for energy, was associated with decreasing intakes of poultry, fish, fruits, bread, cereals and cheese in both sexes. Low negative correlations between meat intake and ascorbic acid (r = −0·11) and fiber (r = −0·16 to −0·20) were noted. The average intake of fat from meat out of total fat intake was 13·6% in men and 11·9% in women. No major associations were noted between meat and the cholesterol raising fatty acids C:12:0, C:14:0, C:160 nor for C:20:4 or its precursor C:18:2.In conclusion, our findings indicate that meat consumption is negatively associated with food groups rich in antioxidants and fiber and the positive covariance reported between meat and cancer and coronary heart disease might, therefore, not be directly linked to components in meat.

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Bioavailability of Dietary Iron in Man

Cited by 521 publications

References 48 publications

Determinants of iron status and Hb in the Bangladesh population: the role of groundwater iron

Determinants of iron status and Hb in the Bangladesh population: the role of groundwater iron

Prevalence of iron deficiency and anemia among healthy women of reproductive age in Bhaktapur, Nepal

Dietary Patterns in High and Low Consumers of Meat in a Swedish Cohort Study

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