Iron Dialyzability from Hospital Duplicate Meals: Daily Intake

Abstract

Both total and dialyzable iron levels and corresponding dialyzability were determined in 108 duplicate meals during 36 consecutive days. Total mean iron fraction of 5.90 +/- 4.97 mg was found in the meals. The iron supplied by the meals is directly and significantly (p < 0.05) correlated with macromicronutrient content (carbohydrates, fiber, and protein). The mean iron dialyzability (4.81 +/- 3.25%) was low and not significantly different among the three primary meals (breakfast, lunch, and dinner). Significant interactions of several minerals on iron levels were found (p < 0.05). Iron dialyzability was only statistically influenced by zinc dialyzability in meals (p < 0.05). The dialyzed iron fraction present in meals was significantly correlated with protein and ascorbic acid levels (p < 0.01). The mean iron daily dietary intake was 17.7 +/- 6.91 mg. The hospital meals provided enough iron. Foods of animal origin are primary sources of iron in diet.

Chromium and iron content in duplicate meals at a university residence: daily intake and dialysability

“…Positive correlations were observed between total Fe levels and carbohydrate, protein, different amino acids, P, Se, I, K, vitamin E and nicotinic acid content. In agreement with Velasco-Reynold et al ( 18 ) , the present results show that the total Fe supplied in meals is directly related to its macronutrient content.…”

“…Fe content in the analysed daily duplicate meals ranged from 9·50 to 40·00 mg, with a mean of 18·50 mg (Table 3). These values are similar to those reported by Velasco-Reynold et al ( 18 ) for duplicate meals provided daily in hospitals in Granada, Spain (17·7 mg; range 9·51–42·00 mg). Our mean value of 18·50 mg/d is higher than the estimated average requirement of 8·1 mg/d proposed by the US Institute of Medicine ( 2 ) and is similar to the Fe intake estimated in other Spanish epidemiological studies, as reported by Fernández-Morales et al ( 19 ) in female adolescents (16·63–17·21 mg/d), although higher than that reported by the enKid study in women aged 18–24 years (12·9 mg/d) ( 8 ) .…”

“…A similar variability was also reported by Table 5. Iron daily dietary intake in young women from different countries according to other authors Velasco-Reynold et al (18) in hospital duplicate diets (4•81 (SD 3•25) %) and by Cámara et al (25) in Spanish school meals (0•23 -19•0 %). We observed that a high animal protein and ascorbic acid content in the meals significantly enhanced the Fe dialysable fraction.…”

“…The mean Fe dialysable fraction estimated in the present study (9•80 %) was similar to the Fe in vitro availability in diets using Caco-2 cells, as reported by Mesías et al (26) . In Western countries, the Fe absorbed fraction is about 10 % (18,26) .…”

Dialysability of Magnesium and Calcium from Hospital Duplicate Meals: Influence Exerted by Other Elements

“…On the other hand, other researchers reported that the Mg dialysabilities decreased slightly with increasing phytic acid contents [5,33]. Dialysable Mg 0.378 ** Potassium 0.374 *** Ca dialysability 0.331 *** Dialysable Zn b 0.296 *** Ascorbic acid 0.380 *** Cr dialysability c 0.463 * * p≤0.001; ** p<0.01; *** p<0.05 a Total and dialysable Cu determined in duplicate meals by GFAAS [30] b Total and dialysable Zn determined in duplicate meals by GFAAS [40] c Total and dialysable Cr determined in duplicate meals by GFAAS [31] d Total and dialysable Fe determined in duplicate meals by FAAS [41] Vitamin A and K contents of meals estimated by the food consumption tables compiled in the statistics programme Dietsource 2.0 also enhanced significantly with the Mg dialysability levels found (Table 4). …”