Iron deficiency and iron fortified foods—a review

Martínez‐Navarrete, Nuria; Camacho, María del Mar; Martínez-Lahuerta, Juan José; Martı́nez-Monzó, Javier; Fito, P.

doi:10.1016/s0963-9969(01)00189-2

Cited by 161 publications

(98 citation statements)

References 38 publications

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“…Decreased reserves of Fe and Zn are a common feature associated with vegetarian diets. 30,31 The PKU diet is similar to a vegan diet, but taken to the extreme. As mentioned earlier, micronutrient imbalance in PKU patients is common and a challenging subject when planning the diet.…”

Section: G)mentioning

confidence: 99%

Targeting specific nutrient deficiencies in protein-restricted diets: some practical facts in PKU dietary management

et al. 2014

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Among aminoacidopathies, phenylketonuria (PKU) is the most prevalent one. Early diagnosis in the neo-natal period with a prompt nutritional therapy (low natural-protein and phenylalanine diet, supplemented with phenylalanine-free amino acid mixtures and special lowprotein foods) remains the mainstay of the treatment. Data considering nutrient contents of cooked dishes is lacking. In this study, fourteen dishes specifically prepared for PKU individuals were analysed, regarding the lipid profile and iron and zinc con-tents. These dishes are poor sources of essential nutrients like Fe, Zn or n-3 fatty acids, reinforcing the need for adequate supplementation to cover individual patients' needs. This study can contribute to a more accurate adjustment of PKU diets and supplementation in order to prevent eventual nutritional deficiencies. This study contributes to a better understanding of nutrient intake from PKU patients' meals, showing the need for dietary supplementation.

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Section: G)mentioning

confidence: 99%

Targeting specific nutrient deficiencies in protein-restricted diets: some practical facts in PKU dietary management

et al. 2014

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“…Iron deficiency is the most common nutritional deficiency in the world affecting about 20% of the world's population, with women and children at greater risk [94]. It is induced in part by plant-based diets that typically contain non-heme iron, a form of iron that is poorly absorbed [95,96].…”

Section: Iron Supplementmentioning

confidence: 99%

The Use of Blood and Derived Products as Food Additives

Ofori¹,

Hsieh²

2012

Food Additive

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“…En dicho trabajo se cuantificó la producción de ferritina por parte de un modelo de digestión in vitro con células de adenocarcinoma de colon humano (CaCo-2), comparando 14 formas de Fe agregadas a una matriz de cereales para desayuno a base de trigo (12). Se observó que la producción de ferritina fue aproximadamente 2,5 veces mayor en los cultivos enfrentados a los cereales fortificados con FeNa 2 EDTA que a los enfrentados con FeSO 4 .…”

Section: Figuraunclassified

“…No debe afectar adversamente la calidad organoléptica y la vida útil del alimento y debe proveer Fe y/o Zn en una forma estable y de alta biodisponibilidad (4).…”

Section: Introductionunclassified