Dietary Iron Intake and Iron Status of German Female Vegans: Results of the German Vegan Study

Waldmann, Annika; Koschizke, Jochen W.; Leitzmann, Claus; Hahn, Andreas

doi:10.1159/000077045

Cited by 74 publications

(62 citation statements)

References 21 publications

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“…Despite the health benefits that vegetarian and vegan-life style and dietary habits provide, such diets have been associated with iron deficiencies (Craig and Mangels, 2009). Waldmann et al (2004) investigated the iron deficiency in German vegan females and concluded that, although their average iron intake was above the recommended level, 40% of them were considered iron-deficient because of its poor absorption, and therefore, iron supplements were prescribed to them.…”

Section: Discussionmentioning

confidence: 99%

Iron translocation in Pleurotus ostreatus basidiocarps: production, bioavailability, and antioxidant activity

et al. 2016

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ABSTRACT. Translocation of minerals from substrate to mushrooms can change the medicinal characteristics, commercial value, and biological efficiency of mushroom. In the present study, we demonstrated that addition of iron to the substrate reduces the yield of Pleurotus ostreatus mushroom. The biological efficiency of the mushroom varied from 36.53% on the unsupplemented substrate to 2.08% for the substrate with 500 mg/kg iron added. The maximum iron concentration obtained for mushroom was 478.66 mg/kg (dry basis) and the maximum solubility in vitro was 293.70 mg/kg (dry basis). Iron translocation increased the ash and protein content, reduced antioxidant activity, and enhanced the aroma and flavor characteristics of the mushroom. However mushroom has higher amounts of iron than vegetables like collard greens, it is not feasible to use mushrooms as the only dietary source of iron. The study also indicated that because of more bioaccumulation of iron in mycelium than in the mushroom, mycelium and not mushroom, could be a better alternative as a non-animal iron source.

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Section: Discussionmentioning

confidence: 99%

Iron translocation in Pleurotus ostreatus basidiocarps: production, bioavailability, and antioxidant activity

et al. 2016

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“…The presence of dietary fibre increases the food volume without increasing the energy content, while binding relatively large amounts of water; this leads to directly increased satiety. Folate, iron and vitamin B12 are currently in the focus of nutrition science (Elzen et al, 2010;Koletzko et al, 2013;Waldmann et al, 2004).…”

Section: Health Indicators To Be Considered In the Field Of Nutritionmentioning

confidence: 99%

The nutritional footprint – integrated methodology using environmental and health indicators to indicate potential for absolute reduction of natural resource use in the field of food and nutrition

Lukas

Rohn

Lettenmeier

et al. 2016

Journal of Cleaner Production

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The nutritional footprintIntegrated methodology using environmental and health indicators to indicate potential for absolute reduction of natural resource use in the field of food and nutrition Originally published in:Journal of Cleaner Production, 132 (2016), 161-170 DOI: 10.1016161-170 DOI: 10. /j.jclepro.2015 This is the author's version of a work that was accepted for publication. Changes resulting from the publishing process, such as editing, corrections and structural formatting, may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in the Journal cited above. AbstractThe field of nutrition will face numerous challenges in coming decades; these arise from changing lifestyles and global consumption patterns accompanied by a high use of resources.Against this background, this paper presents a newly designed tool to decrease the effect on nutrition, the so-called Nutritional Footprint. The tool is based on implementing the concept of a sustainable diet in decision-making processes, and supporting a resource-light society.The concept integrates four indicators in each of the two nutrition-related fields of health and environment, and condenses them into an easily communicable result, which limits its results to one effect level. Applied to eight lunch meals, the methodology and its calculations procedures are presented in detail. The results underline the general scientific view of food products; animal-protein based meals are more relevant considering their health and environmental effects. The concept seems useful for consumers to evaluate their own choices, and companies to expand their internal data, their benchmarking processes, or their external communication performance. Methodological shortcomings and the interpretation of results are discussed, and the conclusion shows the tools' potential for shaping transition processes, and for the reduction of natural resource use by supporting food suppliers' and consumers' decisions and choice.

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“…Average values for subjects were almost the same as those in controls. It is important to note that lifestyle factors, such as weight loss, diet and nutrition can affect the results of blood counts in women 12,13) . It appears therefore, that the effect of EGEE exposure on the haematopoietic system was equivocal among females within this study.…”

mentioning

confidence: 99%

Health Effects of Exposure to Ethylene Glycol Monoethyl Ether in Female Workers

et al. 2004

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Ethylene glycol monoethyl ether (EGEE) is a solvent commonly used in industry.To find the health effect of the solvent exposure in women, we did an investigation on 32 female workers exposed to EGEE in factories manufacturing photopolymer sensitization plate, and 20 subjects working in the same companies without potential exposure to the solvent. The mean age was 35.0 and 33.9 yr in the two groups, respectively. The mean concentration of the urinary metabolite (ethoxyacetic acid) was 120.87 mg/g creatinine (geometric mean) in the exposed group, and 2.71 mg/ g creatinine in the control group. Average RBC count and hemoglobin levels were normal in both groups. However, there were 2 subjects in the exposed group with an RBC count and hemoglobin concentration slightly lower than the standard. Out of 20 controls, 5 subjects reported irregular menstruation, and in comparison, 4 out of 32 exposed females had the same complaint. The most common health complaints were dizziness and swelling of the legs, with the same frequencies seen in both groups. Overall, our study suggests that although female workers were exposed to high concentrations of EGEE, subsequent health problems possibly due to such exposure were not significant.

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Dietary Iron Intake and Iron Status of German Female Vegans: Results of the German Vegan Study

Cited by 74 publications

References 21 publications

Iron translocation in Pleurotus ostreatus basidiocarps: production, bioavailability, and antioxidant activity

Iron translocation in Pleurotus ostreatus basidiocarps: production, bioavailability, and antioxidant activity

The nutritional footprint – integrated methodology using environmental and health indicators to indicate potential for absolute reduction of natural resource use in the field of food and nutrition

Health Effects of Exposure to Ethylene Glycol Monoethyl Ether in Female Workers

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