Iron in Food and Its Availability

Fairweather‐Tait, Susan J.

doi:10.1111/apa.1989.78.s361.12

Cited by 30 publications

(7 citation statements)

References 27 publications

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“…Vegetarians derived a lower proportion of iron intake as haem iron (0 vs. 4.5%, P < 0.0001) and, so, despite having comparable total iron intakes, compared with omnivores, bioavailability may have been adversely affected, since nonhaem iron is less well absorbed than haem iron (Bjorn‐Rasmussen et al ., 1974; Hultén et al ., 1995). Furthermore, high amounts of dietary fibre/phytate (Fairweather‐Tait, 1989) and calcium (Monsen & Cook, 1976; Gleerup et al ., 1995) have been shown to inhibit nonhaem iron absorption, and may impair status. This explanation is plausible, although, as data were not provided at the meal level, this was not determined accurately.…”

Section: Discussionmentioning

confidence: 99%

Dietary intakes and nutrient status of vegetarian preschool children from a British national survey

Thane

Bates

2000

J Human Nutrition Diet

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BACKGROUND: Dietary intakes and nutrient status were compared in meat-eaters and non-meat-eaters from the National Diet and Nutrition Survey of children aged 1.5-4.5 years. METHODS: Children (n = 1351) were categorized as 'omnivores' or 'vegetarians', according to whether they consumed meat or meat products during a 4-day dietary record. Blood samples were also obtained for analysis of haematological and biochemical nutrient status. RESULTS: Three per cent of children were 'vegetarian'. They consumed higher proportions of milk and milk products, although this was significant only in older children (P = 0.007), owing to high consumption by the high proportion of Asian children. In vegetarians, energy intakes tended to be lower in both age groups. Percentage energy from protein and fat were lower, while that from carbohydrate was higher compared with omnivores. Cholesterol intakes were lower, significantly so for younger children (P < 0.001). Intakes of micronutrients were either higher (vitamins C and E, potassium) or lower (niacin and sodium) in younger vegetarians compared with omnivores. Energy-adjusted intakes of iron and zinc did not differ significantly from those of omnivores, although both intakes were low in many children (6-20% < LRNI), particularly in the younger group. Haematological and biochemical nutrient status indices showed few differences. Serum ferritin was lower in vegetarians, significantly so in younger children (P = 0.002). Antioxidant vitamin (A, C and E) status tended to be higher in vegetarians, while vitamin B12 intakes and status were more than adequate. Apart from poorer vitamin D intake and status in older Asian vegetarians, very few ethnic differences were observed. CONCLUSIONS: Nutrient intakes and status were generally adequate in preschool children who did not eat meat. Although serum ferritin levels were inferior (particularly in vegetarians under 3 years old), the lower intakes of fat, cholesterol and sodium, and higher antioxidant vitamin intakes and status indices were potentially beneficial. Given a balanced diet, adequate nutrient intakes and status can be maintained without consuming meat.

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Section: Discussionmentioning

confidence: 99%

Dietary intakes and nutrient status of vegetarian preschool children from a British national survey

Thane

Bates

2000

J Human Nutrition Diet

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“…As mentioned before, red meat is an excellent source of iron, where 50-60% is in the easily absorbed heme form. The presence of iron within the proteic heme structure makes it more readily available and in higher amounts (15-25%) when compared with plant source (1-7%) (Fairweather-Tait, 1989). Plants have some chelators that reduce iron absorption, such as phytic acid.…”

Section: Meat Aspect On Human Nutritionmentioning

confidence: 99%

The impacts of lean red meat consumption on human health: a review

Luciano

2009

CyTA - Journal of Food

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Since the early 1980s, diverse epidemiological studies have been published with the propaganda that red meat is deleterious to human wellbeing, and could lead to health problems such as coronary heart disease, thrombosis, and cancer. These health issues were mainly related to the presence of saturated fatty acids at high levels in some cuts of red meat. Unfortunately, lean red meat was blemished in the same way, even though it contains very low levels of fat. Studies indicated that lean red meat does not increase the plasmatic lipid levels with regard to total cholesterol (TC), and low density lipoprotein-cholesterol (LDL-C). In addition, diets containing lean red meat and lean white meat presented similar patterns of TC and LDL-C during both short and long-term studies. When compared with soy, lean red meat did not show the same levels of LDL-C reduction, but presented similar effects on the LDL-C : HDL-C ratio. Apparently, red meat fat and not meat per se is related to increased plasmatic lipid levels, and red meat trimmed of fat can be consumed without major effects to human health. To date, epidemiological studies relating the consumption of red meat to cancer and thrombosis have had contradictory results and further studies are needed.Desde principios de los ochenta, estudios epidemiolo´gicos diversos se han publicado con la propaganda de que la carne roja es perjudicial para el bienestar humano, y podrı´a llevar a problemas de salud como cardiopatı´as coronarias, trombosis y ca´ncer. Estos problemas de salud se adjudicaron principalmente a la presencia de altos niveles de a´cidos grasos saturados en algunos cortes de carne roja. Desafortunadamente, la carne roja magra fue desprestigiada de la misma manera aunque tuviera niveles muy bajos de grasa. Estudios han mostrado que la carne roja magra no aumenta los niveles de lı´pidos plasma´ticos, que incluyen a los colesteroles totales (TC) y al colesterollipoproteı´na de baja densidad (LDL-C). Adicionalmente, las dietas que contienen carne roja magra y carne blanca magra presentaron patrones similares de TC y LDL-C durante estudios de corto y largo plazo. Cuando se le compara con la soya, la carne roja magra no mostro´los mismos niveles de reduccio´n de LDL-C, pero presentoé fectos similares en la razo´n LDL-C:HDL-C. Aparentemente es la grasa de la carne roja y no la carne roja en sıḿ isma la que se relaciona con niveles elevados de lı´pidos plasma´ticos, y la carne roja magra puede ser consumida sin mayores efectos nocivos para la salud humana. Hasta la fecha, estudios epidemiolo´gicos relacionando el consumo de carne roja con ca´ncer y trombosis han tenido resultados contradictorios y se requiere hacer ma´s estudios.

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“…Only two dietary factors enhance nonhaem iron bioavailability, they are vitamin C (Hallberg et al, 1989) and meat (Cook and Monsen, 1976;Taylor et al, 1986;Hazell et al, 1978;Kapsokefalou and Miller, 1991Mulvihill andMorrissey, 1998a, 1998b;Mulvihill et al, 1998). Absorption of non-haem iron from meat is typically 15-25%, compared with 1-7% from plant sources (Fairweather-Tait, 1989). The presence of meat in a meal enhances the bioavailability of non-haem iron contained in the other foods present such as cereals, fruits and vegetables.…”

Section: Meat and Satietymentioning

confidence: 99%