Relationships among Iron Absorption, Percent Saturation of Plasma Transferrin and Serum Ferritin Concentration in Humans

Taylor, Peter; Martínez-Torres, Carlos; Leets, Irene; Ramírez, Jorge Jiménez; Garcı́a-Casal, Marı́a Nieves; Layrisse, Miguel

doi:10.1093/jn/118.9.1110

Cited by 63 publications

(35 citation statements)

References 28 publications

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“…Diets based primarily on plants, owing to their exclusively non-haem Fe content, are considered to have low Fe bioavailability (Taylor et al 1988). The bioavailability of non-haem Fe is markedly influenced by both Fe status (Taylor et al 1988;Lynch et al 1989;Hallberg et al 1995) and meal composition (Hallberg, 1981).…”

Section: Discussionmentioning

confidence: 99%

Beneficial influence of an indigenous low-iron diet on serum indicators of iron status in patients with chronic liver disease

et al. 2000

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The main Fe storage organ in the body is the liver. In patients with chronic liver disease, secondary Fe overload is common. Phlebotomy, often used in the West to reduce Fe overload to improve the efficacy of interferon therapy, is not socially acceptable in India. We assessed the efficacy of a low-Fe diet in reducing serum Fe levels. Nineteen patients with hepatitis B-and C-related chronic liver disease, ten with normal (Ͻ 25 mol/l) baseline serum Fe levels (group A) and nine with high (Ͼ 25 mol/l) serum Fe levels (group B) were included. All the subjects were advised to eat a low-Fe diet. The daily Fe intake was reduced approximately 50 % by consumption of the rice-based diet. Haemoglobin, serum Fe, transferrin saturation index (TSI), ferritin and alanine transaminase (EC 2.6.1.2) levels were studied at 1 and 4 months. Dietary Fe intake and body weight were closely monitored. All patients complied with the dietary regimen and at 4 months significant (P Ͻ 0⋅001) reductions from baseline were seen in serum Fe (20 (SD 3) v. 12 (SD 4) mol/l group A; 30 (SD 3) v. 19 (SD 7) mol/l group B) and TSI (38 (SD 8) v. 23 (SD 9) % group A; 53 (SD 15) v. 34 (SD 13) %, group B) in both the groups, albeit earlier in group B subjects. Serum ferritin levels, however, reduced only in group A (112 (SD 62) v. 43 (SD 25) ng/ml, P Ͻ 0⋅05) and not in group B. Non-significant reductions in haemoglobin levels were seen in both groups. Alanine transaminase levels reduced significantly (P Ͻ 0⋅05) in both the groups (95 (SD 49) v. 44 (SD 25) IU/l, group A; 82 (SD 16) v. 51 (SD 14) IU/l group B). Thus, a low-Fe diet results in significant reductions in serum Fe and TSI levels, irrespective of baseline Fe levels. This diet should be evaluated to improve the efficacy of interferon therapy in patients with hepatitis B-and C-related chronic liver disease.

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Section: Discussionmentioning

confidence: 99%

Beneficial influence of an indigenous low-iron diet on serum indicators of iron status in patients with chronic liver disease

et al. 2000

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“…The iron status of animals is presumably the most important physiological factor affecting iron absorption (Magnusson et al, 1981;Taylor et al, 1988;Lynch et al, 1989). Unlike many other nutrients, the body lacks a defined mechanism for the active excretion of iron, so body iron levels must be regulated at the level of absorption in the proximal small intestine (David and Anderson, 2005).…”

Section: Ironmentioning

confidence: 99%

Effect of fulvic and humic acids on iron and manganese homeostasis in rats

Szabó

Vucskits²,

Berta

et al. 2017

Acta Veterinaria Hungarica

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The objective of this study was to investigate the effects of fulvic acid (FA) and humic acid (HA) as the two main compounds of humic substances, separately on Fe and Mn homeostasis. Seventy-two male Wistar rats were randomly divided into 9 experimental groups. The control diet (AIN-93G formula) and diets supplemented with 0.1%, 0.2%, 0.4% and 0.8% HA or FA were fed for 26 days. Fe and Mn concentrations of the large intestinal content, liver, kidney, femur and hair were determined. No significant differences were observed in the production parameters. The effects of FA and HA on iron homeostasis were significantly different. FA proved to be a good iron source, and slightly increased the iron content of liver and kidney, but -up to a dietary iron level of 52.7 mg/kg -it did not influence the efficiency of iron absorption. Above a dietary iron level of 52.7 mg/kg down-regulation of Fe absorption can be assumed. HA significantly stimulated the iron uptake and there was no down-regulation of Fe absorption up to 0.8% dietary HA supplementation level (61.5 mg Fe/kg diet). In the HA groups the iron content of the liver and kidney decreased significantly, suggesting that in spite of the better Fe absorption, the HA-Fe complex does not provide iron to the investigated organs. Neither FA nor HA supplementation influenced the Fe content of the femur and hair and slightly decreased the Mn concentration in the large intestinal content. This effect was significant (with a 22.7% Mn concentration decrease) only at the HA supplementation rate of 0.8%. Neither FA nor HA influenced significantly the Mn concentrations of the liver, kidney and femur. The Mn concentration of the hair in rats receiving FA-or HA-supplemented diets was higher than in the control rats; however, this result needs further confirmation.

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“…Vegetarianism has important implications for maternal iron-deficiency in India, in terms of the availability and chemical form of iron in plant-based foods. Although a vegetarian diet is likely to contain iron in amounts equivalent to that in omnivorous diets, animal-based haemoglobin iron is better absorbed (15-40% absorption) compared with plant-based nonhaemoglobin iron (1-15% absorption), despite variations in body iron stores [18]. Nutritionists recommend that vegetarians need to increase dietary iron by 80% to compensate for a lower iron availability of 10% from a vegetarian diet compared with 18% from an omnivorous diet [19].…”

Section: Introductionmentioning

confidence: 99%

Addressing Female Iron-Deficiency Anaemia in India: Is Vegetarianism the Major Obstacle?

Rammohan¹,

Awofeso²,

Robitaille³

2012

ISRN Public Health

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Objectives. We examined the influence of vegetarian diet on the risk of developing anaemia among Indian women and suggest initiatives for addressing diet-related iron-deficiency anaemia. Methods. We analysed data on diet, social class, and haemoglobin levels from the nationally representative Indian National Family and Health Survey 2005/06 for a sample of 81,301 women aged 15-49 years using logistic regression models. Results. After controlling for individual-level factors and household level socioeconomic characteristics, daily consumption of meat, fish, and eggs was associated with lower odds of being moderately or severely anaemic. Our analysis also revealed that economic characteristics such as being from higher wealth quintiles, being in paid employment, and rural residence reduced the odds of having iron-deficiency anaemia among Indian women. Discussion. As a large proportion of Indians subsist on iron-poor vegetarian diets for religious, economic, and cultural reasons, large-scale iron supplementation and fortification of commonly consumed vegetarian foodstuffs constitute a feasible, culturally appropriate, and cost-effective strategy for addressing this major public health problem. Consumption of cheap iron-rich foodstuffs should be promoted. Effective poverty alleviation and hookworm prevention programs are also important. Large-scale cohort and intervention studies are urgently required to further define the influence of vegetarianism on iron deficiency anaemia in India.

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Relationships among Iron Absorption, Percent Saturation of Plasma Transferrin and Serum Ferritin Concentration in Humans

Cited by 63 publications

References 28 publications

Beneficial influence of an indigenous low-iron diet on serum indicators of iron status in patients with chronic liver disease

Beneficial influence of an indigenous low-iron diet on serum indicators of iron status in patients with chronic liver disease

Effect of fulvic and humic acids on iron and manganese homeostasis in rats

Addressing Female Iron-Deficiency Anaemia in India: Is Vegetarianism the Major Obstacle?

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