Iron status and dietary iron intake in vegetarians

Śliwińska, Aleksandra; Luty, Justyna; Aleksandrowicz−Wrona, Ewa; Małgorzewicz, Sylwia

doi:10.17219/acem/70527

Cited by 28 publications

(21 citation statements)

References 24 publications

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“…[ 56,57 ] Furthermore, less than 20% of vegetarian and vegan women in developed countries meet daily iron intake recommendations, and present with average serum ferritin of 10–15 ng mL ‐1 , i.e., on the cusp of iron deficiency. [ 58,59 ] Various strategies, most commonly staple food fortification, have been tested, [ 60,61 ] but bioavailability remains limited at 5–8% in children [ 62–65 ] and ≈3% in adults. [ 66,67 ] Thus, work has also been conducted to naturally increase the iron content in the food via biofortification, utilizing crossbreeding techniques to create crops which express high concentrations of plant ferritin.…”

Section: Bioactivity Of Metallo‐chlorophyll Derivativesmentioning

confidence: 99%

The Metabolism and Potential Bioactivity of Chlorophyll and Metallo‐chlorophyll Derivatives in the Gastrointestinal Tract

Zhong

Bird

Kopec

2021

Molecular Nutrition Food Res

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Chlorophyll is the vivid chromophore which imparts the green color to plant leaves, and is consumed by humans through green vegetables. The basic porphyrin structure of chlorophyll binds magnesium in plants, but can bind different divalent metals (e.g., copper, zinc, iron) facilitated by food processing techniques and/or chemical synthesis. This review covers the known elements of chlorophyll and metallo‐chlorophyll absorption, distribution, metabolism, excretion in vitro and in vivo. The review discusses what is understood about the ability of these novel metallo‐chlorophyll derivatives to deliver essential metals. This review also detail chlorophyll and metallo‐chlorophyll toxin binding properties which largely occur during digestion, focusing on toxins including dioxins, heterocyclic aromatic amines, polyaromatic hydrocarbons, and aflatoxin. Finally, the article highlights the gaps in the understanding of the metabolism and metal and toxin‐binding bioactivity of this family of molecules.

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Section: Bioactivity Of Metallo‐chlorophyll Derivativesmentioning

confidence: 99%

The Metabolism and Potential Bioactivity of Chlorophyll and Metallo‐chlorophyll Derivatives in the Gastrointestinal Tract

Zhong

Bird

Kopec

2021

Molecular Nutrition Food Res

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“…In this regard, vegan diets are characterized by higher levels of certain nutrients including dietary fiber, folate, vitamin C, potassium, magnesium, and unsaturated fatty acids (FA) (Craig, 2009). However, several human studies have shown vegan diets also have lower levels of iron, vitamin B 12 , calcium, and zinc (Craig, 2009; Gibson et al, 2014; Rizzo et al, 2016; Schüpbach et al, 2017; Śliwińska et al, 2018). With regards to FA, vegan diets have lower levels of certain n‐3 polyunsaturated fatty acids (PUFA), particularly eicosapentaenoic (20:5n‐3, EPA) and docosahexaenoic (22:6n‐3, DHA) acids (Davis and Kris‐Etherton, 2003; Kornsteiner et al, 2008; Rosell et al, 2005; Sanders, 2009).…”

Section: Introductionmentioning

confidence: 99%

Diet, Plasma, Erythrocytes, and Spermatozoa Fatty Acid Composition Changes in Young Vegan Men

Chamorro

González

Aliaga

et al. 2020

Lipids

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There has been increasing interest in vegan diets, but how this dietary pattern regulates tissue fatty acids (FA), especially in men, is unclear. Our aim was to evaluate the effect of a vegan diet on plasma, erythrocyte, and spermatozoa FA composition in young men. Two groups consisting of 67 young (18-25 years old) men were studied. One group following an omnivore diet but did not consume fish, shellfish or other marine foods (control, n = 33), and another group following a vegan diet (vegan, n = 34) for at least 12 months were compared. Dietary intake was assessed via a food frequency questionnaire and a 24-h recall. FA composition was measured in plasma, erythrocyte phospholipids, and spermatozoa by gas-liquid chromatography. Compared to controls, the vegan group had higher reported intakes of carbohydrate, dietary fiber, vitamins (C, E, K, and folate), and minerals (copper, potassium) but lower intakes of cholesterol, trans FA, vitamins B 6 , D, and B 12 , and minerals (calcium, iron, and zinc). Vegan's reported a lower saturated FA and not arachidonic acid intake, both groups did not intake eicosapentaenoic acid and docosahexaenoic acid (DHA), but vegan's showed a higher alpha linolenic acid ALA intake. Vegans had higher plasma, erythrocyte phospholipid, and spermatozoa ALA, but lower levels of other n-3 polyunsaturated fatty acid (PUFA), especially DHA. Vegans were characterized by higher ALA, but lower levels of other n-3 PUFA, especially DHA in plasma, erythrocytes, and spermatozoids. The biological significance of these findings requires further study.

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“…Furthermore, hepcidin mRNA expression in the livers and plasma of the heme and control piglets remained consistently low throughout the study compared to increased hepcidin levels in iron dextran injected pigs, which began to increase significantly at day fourteen of the study and continued to do so until the study's conclusion (72). Because vegetarians do not include heme or animal protein in the diet, it is estimated that only between 5% and 12% of iron in their diet is absorbed (76). For this reason, the United States Institute of Medicine recommends that vegetarians consume 1.8 times more iron compared to those consuming a mixed Western diet (66).…”

Section: Factors Affecting Iron Status Iron Intake and Absorptionmentioning

confidence: 96%

Associations among Diet, Inflammation and Iron Status in Young Adults

Doherty

Larvie

Shivappa³

et al. 2019

Journal of the Academy of Nutrition and Dietetics

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I would also like to thank Lauren Haldeman and Steven Fordahl for serving on my thesis committee. Dr. Fordahl's wisdom and guidance kept me motivated throughout the project. I am especially grateful for Dr. Haldeman who was the first to encourage me to earn a Master of Science degree in Nutrition. Her leadership will always inspire me. Additionally, I am thankful for my early science professors Bruce Banks, PhD and Maulik Trivedi, PhD for dispelling my fears of chemistry through their inspiring and fascinating lectures and for every instructor in the Nutrition department for the expertise and knowledge they share daily. I would also like to recognize the ongoing support of Paula Cooney, the departmental research coordinator, and Sherry Ritter, the department's administrative assistant who makes everything possible in the Department of Nutrition. Lastly, I would like to express my deepest appreciation for my husband, Timothy and children, Jack and Katy, my parents and my sister for encouraging me in every way while I pursued learning about food and nutrition. Their love, care and support are truly boundless.

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Iron status and dietary iron intake in vegetarians

Abstract: The obtained results show that the studied parameters, excluding transferrin, remained within normal ranges. However, the ferritin concentration was significantly decreased in the female vegetarian group and also in both vegan groups. This may indicate low iron storage.

Cited by 28 publications

References 24 publications

The Metabolism and Potential Bioactivity of Chlorophyll and Metallo‐chlorophyll Derivatives in the Gastrointestinal Tract

The Metabolism and Potential Bioactivity of Chlorophyll and Metallo‐chlorophyll Derivatives in the Gastrointestinal Tract

Diet, Plasma, Erythrocytes, and Spermatozoa Fatty Acid Composition Changes in Young Vegan Men

Associations among Diet, Inflammation and Iron Status in Young Adults

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