Iron status of premenopausal women in a university community and its relationship to habitual dietary sources of protein

Worthington-Roberts, Bonnie; Breskin, M. W.; Monsen, Elaine R

doi:10.1093/ajcn/47.2.275

Cited by 58 publications

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“…The increase of Hgb and Hct in the beef group once meat, in the form of beef, was re-introduced to the beef group suggests that there may have been some change in erythropoiesis or expression of erythropoiesis with the transition to a beef-containing diet. The increased Hgb and Hct noted when subjects consumed beef is similar to the findings of Ortega and colleagues (23) and WorthingtonRoberts and colleagues (24). In a study of young women, Ortega and colleagues (23) found higher levels of Hgb and Hct in those who consumed ≥100 g (3.5 oz) of meat per day.…”

Section: Discussionsupporting

confidence: 78%

“…In a study of young women, Ortega and colleagues (23) found higher levels of Hgb and Hct in those who consumed ≥100 g (3.5 oz) of meat per day. Worthington-Roberts and colleagues (24) found that young women whose habitual predominant source of protein came from red meat had greater Hgb and Hct concentrations than women whose predominant source of protein was fish and poultry or lacto-ovo vegetarian.…”

Section: Discussionmentioning

confidence: 99%

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Comparisons of vegetarian and beef-containing diets on hematological indexes and iron stores during a period of resistive training in older men

Wells

Haub

Fluckey

et al. 2003

Journal of the American Dietetic Association

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Objective-To test the hypothesis that older men who consumed a vegetarian (lacto-ovo) diet would develop a lower iron status compared with older men who consumed a beef-containing diet during a period of resistive training (RT). Design-Experimental, repeated measures study.Subjects-Twenty-one healthy men aged 59 to 78 years, with a BMI range of 24 to 33 kg/m 2 , completed the study.Intervention-All men consumed a vegetarian diet for 2 weeks (baseline). After this, the men were randomly assigned to one of two dietary groups. Eleven men consumed a beef-containing diet, and 10 men continued to consume a vegetarian diet for 12 weeks. During this time all subjects participated in RT three days per week, designated as RT1 to RT12.Main outcome measures-Serum ferritin and serum iron concentrations, transferrin saturation, transferrin receptor, total iron binding capacity, and selected hematological variables, as well as Address correspondence to: Wayne W. Campbell, PhD, Department of Foods and Nutrition, Purdue University, 700 West State St, West Lafayette, IN 47907. E-mail: campbellw@cfs.purdue.edu. Consumption of a beef-containing diet, having greater iron bioavailability, increases hematological parameters during resistive training; however, consumption of a lacto-ovo vegetarian diet did not adversely affect hematological profile NIH Public Access NIH-PA Author ManuscriptNIH-PA Author Manuscript NIH-PA Author Manuscript selected nutrient intakes and estimated iron bioavailability from three-day diet records, were determined at baseline, RT5, and RT12.Statistical analyses-A general linear model repeated-measures ANOVA was used to examine the effects of group, time, and group×time interactions for iron status and dietary data.Results-Total iron intake was not different between the two groups; however, the beef group had a three to four times greater intake of bioavailable iron (P<.01) than the vegetarian group. Serum iron, total iron binding capacity, transferrin saturation, and transferrin receptor were not significantly different between the beef and vegetarian groups, or changed over time with RT. Serum ferritin decreased over time in both the beef and vegetarian groups during RT (P<.01). Re-introduction of beef into the diets of the beef group increased hemoglobin concentration and hematocrit compared with the vegetarian group during the 12 weeks of RT (group×time, P<.05). These changes were within clinically normal limits.Applications/Conclusions-Older men who consume a beef-containing, higher-bioavailableiron diet, compared with a vegetarian, lower-bioavailable-iron diet, have an increased hematological profile during a 12-week period of RT. Older men who consume either a beef-containing or a vegetarian diet maintain a hematological profile within clinically normal limits during 12 weeks of RT.In the absence of disease or blood loss, iron status is primarily controlled by dietary iron absorption (1,2), which is regulated by current iron stores and the iron bioavailability of the diet (2,3). Iron bioavail...

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Section: Discussionsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 99%

Comparisons of vegetarian and beef-containing diets on hematological indexes and iron stores during a period of resistive training in older men

Wells

Haub

Fluckey

et al. 2003

Journal of the American Dietetic Association

View full text Add to dashboard Cite

show abstract

“…No differences were seen in total iron intake but those women consuming red meat as their predominant source of protein demonstrated superior iron status, especially reflected by higher serum ferritin concentrations. These authors concluded that the form rather than the amount of dietary iron appeared to be most influential on iron status 32 . Another study divided young Spanish women on the basis of their meat consumption (above or below 100 g day 21 ) and concluded that because high meat consumers showed higher levels of Hb, restriction of meat and meat products could have negative repercussions on the nutritive status and health of certain groups within the population, particularly young females 33 .…”

Section: Considerations Of Assumptions Made In Our Studymentioning

confidence: 99%

The association between red and processed meat consumption and iron intakes and status among British adults

Gibson¹,

Ashwell

2003

Public Health Nutr.

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Objective: To examine the association between consumption of red and processed meat (RPM) and iron intakes and status in adults. Design: Further analysis of the Dietary and Nutritional Survey of British Adults, a cross-sectional study of 2197 adults aged 16 -64 years carried out in 1986/7. Subjects and methods: Adults (836 men and 838 women) with serum ferritin measurements, who were not taking iron supplements, were classified into four groups according to RPM consumption (from 7-day weighed records). Iron absorbed was estimated from equations based on haem and non-haem iron and the influence of iron stores. . Men who ate no RPM also had a higher risk of low iron intake. Using an estimate of minimal values for iron losses, there was a twofold difference in the potential risk of negative iron balance between women non-RPM consumers and high RPM consumers. Status measurements indicated that, among women, anaemia was least prevalent (6%) among high consumers compared with 12 -14% among average RPM consumers. Inverse trends were also observed for serum ferritin in both sexes. Conclusions: Low consumption of RPM has implications for iron intakes and iron status in men and women, since the risk of negative iron balance and its consequences are increased. Dietary messages must consider these implications and provide appropriate advice.

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“…Meat consumption is associated with higher iron status in women (45); this is probably related in part to slightly higher intakes of iron by meat eaters and the higher bioavailability of heme than nonheme iron. We suggest that it might also be related to higher stearic acid consumption by meat eaters than by women who eat predominantly fish and poultry or who are lactoovo vegetarians.…”

Section: Discussionmentioning

confidence: 99%

Effects of Stearic Acid and Beef Tallow on Iron Utilization by the Rat

Johnson

Lukaski

Korynta

1992

Experimental Biology and Medicine

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Two experiments were done in which anemic rats were fed diets containing safflower oil or stearic acid and low (10 ppm) or adequate (39-42 ppm) iron. Diets were 24% fat by weight. In the stearic acid diets, 2% (Experiment 1) or 4% (Experiment 2) of the fat was supplied by safflower oil to satisfy essential fatty acid requirements. Repletion of hemoglobin, hematocrit, and liver iron was assessed. Compared with safflower oil in both experiments, stearic acid had a significant positive effect (P less than 0.0001) on repletion of hemoglobin (Hb), hematocrit (Hct), and liver iron concentration; the effect on Hb and Hct was most pronounced when dietary iron was low. When expressed as g Hb/mg Fe intake, Hb repletion was affected by a significant interaction between fat and Fe (P less than 0.002) and was greatest in rats fed low iron stearic acid diets. In a third experiment, rats were fed low dietary iron and 24% safflower oil, 20% stearic acid + 4% safflower oil, 3.2% stearic acid + 20.8% safflower oil, or 20% beef tallow + 4% safflower oil. The 20% beef tallow provided 3.2% stearic acid in the total diet. The response of Hb and Hct were similar to those in the first two experiments for rats fed safflower oil or stearic acid. Rats fed beef tallow had significantly greater (P less than 0.05) Hb and Hct repletion than did rats fed safflower oil, although the degree of repletion was less than that observed in rats fed 20% stearic acid. There was no difference in iron repletion of rats fed 3.2% stearic acid and rats fed beef tallow. We conclude that stearic acid enhances iron utilization by rats.

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Iron status of premenopausal women in a university community and its relationship to habitual dietary sources of protein

Cited by 58 publications

References 0 publications

Comparisons of vegetarian and beef-containing diets on hematological indexes and iron stores during a period of resistive training in older men

Comparisons of vegetarian and beef-containing diets on hematological indexes and iron stores during a period of resistive training in older men

The association between red and processed meat consumption and iron intakes and status among British adults

Effects of Stearic Acid and Beef Tallow on Iron Utilization by the Rat

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