Total Iron Bioavailability from the US Diet Is Lower Than the Current Estimate ,

Armah, Seth M.; Carriquiry, Alicia L.; Reddy, Manju B.

doi:10.3945/jn.115.210484

Cited by 17 publications

(19 citation statements)

References 35 publications

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“…Our results largely differed from those described by Armah et al (2015) and Perignon et al (2018) who, using the algorithm proposed by the former researchers [ 13 ], estimated higher FeBio means in the diet of North Americans (15%) and French (13%), respectively [ 55 , 56 ]. Possibly, our assumption of a large unavailability for uptake to the non-heme iron from Brazilian-fortified flours (50%) and dietary dissimilarities of our studied women have contributed to these discordances [ 46 , 47 ].…”

Section: Discussioncontrasting

confidence: 99%

Dietary Iron Bioavailability: Agreement between Estimation Methods and Association with Serum Ferritin Concentrations in Women of Childbearing Age

et al. 2018

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Predictive iron bioavailability (FeBio) methods aimed at evaluating the association between diet and body iron have been proposed, but few studies explored their validity and practical usefulness in epidemiological studies. In this cross-sectional study involving 127 women (18–42 years) with presumably steady-state body iron balance, correlations were checked among various FeBio estimates (probabilistic approach and meal-based and diet-based algorithms) and serum ferritin (SF) concentrations. Iron deficiency was defined as SF < 15 µg/L. Pearson correlation, Friedman test, and linear regression were employed. Iron intake and prevalence of iron deficiency were 10.9 mg/day and 12.6%. Algorithm estimates were strongly correlated (0.69≤ r ≥0.85; p < 0.001), although diet-based models (8.5–8.9%) diverged from meal-based models (11.6–12.8%; p < 0.001). Still, all algorithms underestimated the probabilistic approach (17.2%). No significant association was found between SF and FeBio from Monsen (1978), Reddy (2000), and Armah (2013) algorithms. Nevertheless, there was a 30–37% difference in SF concentrations between women stratified at extreme tertiles of FeBio from Hallberg and Hulthén (2000) and Collings’ (2013) models. The results demonstrate discordance of FeBio from probabilistic approach and algorithm methods while suggesting two models with best performances to rank individuals according to their bioavailable iron intakes.

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Section: Discussioncontrasting

confidence: 99%

Dietary Iron Bioavailability: Agreement between Estimation Methods and Association with Serum Ferritin Concentrations in Women of Childbearing Age

et al. 2018

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“…With depleted iron stores (serum ferritin concentration ≤ 15 μg/L), non-haem iron absorption from a standard Western diet is 9.2 %; this falls to 7.1 % with a diet containing inhibitors and increases to 11.8 % with a diet containing enhancers. Armah et al (2015) applied the complete-diet algorithm developed from absorption studies (Armah et al, 2013) to estimate total iron absorption from the US diet in all population groups participating in NHANES 2001-2002 (≥ 1 year, both sexes), but with the exclusion of pregnant and lactating women and individuals with raised C-reactive protein. Non-haem iron absorption was estimated at the individual level (n = 6 631) using intake data for enhancers and inhibitors of iron absorption (phytate intakes were estimated based on the phytate content of different foods according to Brown et al (2004) and polyphenol intakes were estimated as black tea equivalents from the intake of tea, coffee and other polyphenol-containing beverages).…”

Section: Algorithms and Models Used To Estimate Iron Absorptionmentioning

confidence: 99%

Scientific Opinion on Dietary Reference Values for iron

Products¹

2015

EFSA Journal

178

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Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies derived Dietary Reference Values (DRVs) for iron. These include Average Requirement (AR) and Population Reference Intake (PRI). For adults, whole‐body iron losses were modelled using data from US adults. Predicted absorption values, at a serum ferritin concentration of 30 µg/L, of 16 % for men and 18 % for women were used to convert physiological requirements to dietary iron intakes. In men, median whole‐body iron losses are 0.95 mg/day, and the AR is 6 mg/day. The PRI, calculated as the dietary requirement at the 97.5th percentile, is 11 mg/day. For postmenopausal women, the same DRVs as for men are proposed. In premenopausal women, additional iron is lost through menstruation but, because losses are highly skewed, the Panel set a PRI of 16 mg/day to cover requirements of 95 % of the population. In infants and children, requirements were calculated factorially, taking into consideration the needs for growth, replacement of losses and percentage iron absorption from the diet (10 % up to 11 years and 16 % thereafter). PRIs were estimated using a coefficient of variation of 20 %. They are 11 mg/day in infants (7–11 months), 7 mg/day in children aged 1–6 years and 11 mg/day in children aged 7–11 years and boys aged 12–17 years. For girls aged 12–17 years, the PRI of 13 mg/day is the midpoint of the calculated dietary requirement of 97.5 % of girls and the PRI for premenopausal women; this approach allows for the large uncertainties in the rate and timing of pubertal growth and menarche. For pregnant and lactating women, for whom it was assumed that iron stores and enhanced absorption provide sufficient additional iron, DRVs are the same as for premenopausal women.

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“…Also, despite higher phytate concentration, animal models have found whole-wheat flour to result in greater iron absorption than refined white flour [ 209 ]. Nonetheless, due to phytate’s overall impact on zinc and iron absorption, it is recommended that DRIs be increased for these minerals to account for bioavailability values [ 210 , 211 ]. The addition of complementary foods high in ascorbic acid (vitamin C) may allow consumers enjoy the benefits of phytate-rich foods, while offsetting phytate’s inhibitory effect on mineral absorption [ 212 ].…”

Section: Phytatesmentioning

confidence: 99%

Is There Such a Thing as “Anti-Nutrients”? A Narrative Review of Perceived Problematic Plant Compounds

2020

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Plant-based diets are associated with reduced risk of lifestyle-induced chronic diseases. The thousands of phytochemicals they contain are implicated in cellular-based mechanisms to promote antioxidant defense and reduce inflammation. While recommendations encourage the intake of fruits and vegetables, most people fall short of their target daily intake. Despite the need to increase plant-food consumption, there have been some concerns raised about whether they are beneficial because of the various ‘anti-nutrient’ compounds they contain. Some of these anti-nutrients that have been called into question included lectins, oxalates, goitrogens, phytoestrogens, phytates, and tannins. As a result, there may be select individuals with specific health conditions who elect to decrease their plant food intake despite potential benefits. The purpose of this narrative review is to examine the science of these ‘anti-nutrients’ and weigh the evidence of whether these compounds pose an actual health threat.

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Total Iron Bioavailability from the US Diet Is Lower Than the Current Estimate ,

Abstract: This study provides useful data for evaluating the current value of iron bioavailability from the US diet.

Cited by 17 publications

References 35 publications

Dietary Iron Bioavailability: Agreement between Estimation Methods and Association with Serum Ferritin Concentrations in Women of Childbearing Age

Dietary Iron Bioavailability: Agreement between Estimation Methods and Association with Serum Ferritin Concentrations in Women of Childbearing Age

Scientific Opinion on Dietary Reference Values for iron

Is There Such a Thing as “Anti-Nutrients”? A Narrative Review of Perceived Problematic Plant Compounds

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