Food Iron Absorption: A Comparison of Vegetable and Animal Foods

Layrisse, Miguel; Cook, James D.; Martínez, Carlos; Roche, Marcel; Kuhn, Irvin N.; Walker, Richard B.; Finch, Clement A.

doi:10.1182/blood.v33.3.430.430

Cited by 249 publications

(62 citation statements)

References 9 publications

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“…Additionally, the main sources of iron are vegetables, meat iron contributing only 15.7% on the average (range 8.9-24.4). Iron absorption is, therefore, most probably low (Layrisse et al, 1968(Layrisse et al, , 1969. (b) Free food folate (L. casei) in food composits indicate that folate intake is often also below that recommended (Herbert, 1968;FAO-OMS, 1971 ; N.R.C., 1968; Butterworth, 1968)~ since the mean is 6~pg/peaon/day (range 19-183).…”

Section: Discussionmentioning

confidence: 99%

Haematological Status of the Central American Population: Prevalence of Individuals with Haemoglobin Levels below ‘Normal’

Viteri

Guzmán

1972

Br J Haematol

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Summary. A statistically representative sample of 6009 subjects in Central America has been studied to determine the prevalence of individuals with haemoglobin values carrying different risks of belonging to a population with deficient haemoglobin concentration. Haemoglobin values associated with 20% and 75% chance of belonging to the latter population have been determined, for various altitude‐age‐sex categories by studying a highly selected, biochemically normal population, and by determining the mean and standard deviation of the normally distributed segment of the total distribution for each altitude‐age‐sex category. The prevalence of individuals with greater than 20% chance of belonging to a population with subnormal haemoglobin values is, on average, 27.6% (range 19.3‐54.7) for altitudes between 0 and 749 m above sea level, 25.5% (range 6.2‐35.0) for altitudes between 750 and 1499 m above sea level, and 24.9% (range 18.6‐30.7) for altitudes between 1500 and 2800 m above sea level. The prevalence of individuals with more than a 75% chance of belonging to a population with subnormal haemoglobin for the same three altitudes above sea level is, on average, 19.7%, 12.6% and 11.7%, respectively. Their corresponding ranges are 12.1‐38.7, 3.0‐17.5 and 7.4‐16.7. This study shows that the prevalence of anaemia (haemoglobin concentration below the level which carries a risk greater than 75% of belonging to a population with subnormal haemoglobin) is very high in Central America. Particularly vulnerable groups are 1–4‐yr‐old children, and 13–16‐yr‐old females at altitudes between 0 and 750 m, and both males and females of 17 yr and older. The adult male population does not differ from the adult female population as far as the prevalence of anaemia is concerned. The reasons for these findings are discussed, particularly with regard to iron and folate intakes, hookworm infection and iron sweat loss.

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Section: Discussionmentioning

confidence: 99%

Haematological Status of the Central American Population: Prevalence of Individuals with Haemoglobin Levels below ‘Normal’

Viteri

Guzmán

1972

Br J Haematol

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“…Early studies with radioisotope-labelled foods found that iron from animal foods was better absorbed than that from plant foods (Layrisse et al, 1969). Mean haem iron absorption in eight non-anaemic men given three radioisotopically labelled meals over one day (non-haem iron intake 16.4 mg, haem iron intake 1.0 mg) was 37.3 (standard error (SE) 2.8) % compared with 5.3 (SE 1.8) % for non-haem iron (Bjorn-Rasmussen et al, 1974).…”

Section: Dietary Iron Forms and Bioavailabilitymentioning

confidence: 99%

“…To compare and contrast results from different absorption studies, the individual data are usually "normalised" with regard to body iron status, as this is the key determinant of efficiency of absorption. One method involves the expression of the results as relative bioavailability by comparing the test substance/food/meal with a reference dose of iron, often 3 mg of well-absorbed iron such as ferrous sulphate or ascorbate (Layrisse et al, 1969). The observed absorption from the test food/meal is corrected to a mean reference value of 40 %, which corresponds to absorption by individuals with borderline low iron stores.…”

Section: Dietary Iron Forms and Bioavailabilitymentioning

confidence: 99%

Scientific Opinion on Dietary Reference Values for iron

Products¹

2015

EFSA Journal

178

100

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Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies derived Dietary Reference Values (DRVs) for iron. These include Average Requirement (AR) and Population Reference Intake (PRI). For adults, whole‐body iron losses were modelled using data from US adults. Predicted absorption values, at a serum ferritin concentration of 30 µg/L, of 16 % for men and 18 % for women were used to convert physiological requirements to dietary iron intakes. In men, median whole‐body iron losses are 0.95 mg/day, and the AR is 6 mg/day. The PRI, calculated as the dietary requirement at the 97.5th percentile, is 11 mg/day. For postmenopausal women, the same DRVs as for men are proposed. In premenopausal women, additional iron is lost through menstruation but, because losses are highly skewed, the Panel set a PRI of 16 mg/day to cover requirements of 95 % of the population. In infants and children, requirements were calculated factorially, taking into consideration the needs for growth, replacement of losses and percentage iron absorption from the diet (10 % up to 11 years and 16 % thereafter). PRIs were estimated using a coefficient of variation of 20 %. They are 11 mg/day in infants (7–11 months), 7 mg/day in children aged 1–6 years and 11 mg/day in children aged 7–11 years and boys aged 12–17 years. For girls aged 12–17 years, the PRI of 13 mg/day is the midpoint of the calculated dietary requirement of 97.5 % of girls and the PRI for premenopausal women; this approach allows for the large uncertainties in the rate and timing of pubertal growth and menarche. For pregnant and lactating women, for whom it was assumed that iron stores and enhanced absorption provide sufficient additional iron, DRVs are the same as for premenopausal women.

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“…Essential mineral deficiency, a major world health concern, has been extensively studied in recent years. In particular, iron deficiency is often a prevalent affliction in areas where cereals and legumes constitute a major portion of the diet (Hallberg 1981) because iron bioavailability from plant sources is known to be moderate to poor (Layrisse et al 1969;Erdman et af. 1981;Lynch er al.…”

Section: Introductionmentioning

confidence: 99%

Effect of Acid Pretreatment on the Stability of Citric and Malic Acid Complexes With Various Iron Sources in a Wheat Flake Cereal

Nadeau

Clydesdale

1986

J Food Biochemistry

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An in vitro incubation at pH 2 of citric and malic acids with each of five iron sources [(hydrogen (HRI) and electrolytically reduced elemental iron (ERI), ferric chloride (FeCl3), ferrous sulfate (FeSO4) and ferric orthophosphate (FOP)] at a 10:1 molar ratio (acid:iron) was evaluated for its effect on iron solubiliza‐tion in a wheat flake cereal subjected to a sequential gastrointestinal pH treatment from endogenous pH (E) to 2 to 6. Citric acid maintained significantly more complexed and ionic iron (Fe+3) in solution than malic acid, with and without incubation, through the final stage of the sequential pH treatment with each of the five iron sources. However, the malate treated samples were affected less than the citrate by acidification from pH E to 2, with less of the soluble complexed iron being insolubilized and significantly more ionic iron (Fe+2) being produced. Incubation significantly enhanced the iron solubilizing capacity of citrate at all stages of the sequential pH treatment with HRI and at pH E with ERI, FeCl3 and FeSO4, As well, incubation increased the iron solubilization properties of malate at all stages with FeSO4 and at E and 2 with HRI and ERI. These results indicate that acid incubation to form an organic acid‐iron chelate, particularly with elemental iron, has the potential to improve cereal iron fortificant bioavail‐ability.

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Food Iron Absorption: A Comparison of Vegetable and Animal Foods

Cited by 249 publications

References 9 publications

Haematological Status of the Central American Population: Prevalence of Individuals with Haemoglobin Levels below ‘Normal’

Haematological Status of the Central American Population: Prevalence of Individuals with Haemoglobin Levels below ‘Normal’

Scientific Opinion on Dietary Reference Values for iron

Effect of Acid Pretreatment on the Stability of Citric and Malic Acid Complexes With Various Iron Sources in a Wheat Flake Cereal

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