Source Of Dietary Iron Research Articles

Comparison of the In Vitro Iron Bioavailability of Tempeh Made with Tenebrio molitor to Beef and Plant-Based Meat Alternatives.

Iron is an essential mineral that supports biological functions like growth, oxygen transport, cellular function, and hormone synthesis. Insufficient dietary iron can lead to anemia and cause fatigue, cognitive impairment, and poor immune function. Animal-based foods provide heme iron, which is more bioavailable to humans, while plant-based foods typically contain less bioavailable non-heme iron. Edible insects vary in their iron content and may have heme or non-heme forms, depending on their diet. Edible insects have been proposed as a protein source that could address issues of food insecurity and malnutrition in low resource contexts; therefore, it is important to understand the bioavailability of iron from insect-based foods. In this study, we used Inductively Coupled Plasma and Mass Spectrometry (IPC-MS) and Caco-2 cell culture models to compare the soluble and bioavailable iron among five different lab-produced tempeh formulations featuring Tenebrio molitor (mealworm) with their non-fermented raw ingredient combinations. Finally, we compared the iron bioavailability of a mealworm tempeh with two sources of conventional beef (ground beef and sirloin steaks) and two commercially available plant-based meat alternatives. The results show that while plant-based meat alternatives had higher amounts of soluble iron, particularly in the Beyond Burger samples, the fermented mealworm-based tempeh had greater amounts of bioavailable iron than the other samples within the set. While all the samples presented varying degrees of iron bioavailability, all products within the sample set would be considered good sources of dietary iron.

Effect of dietary iron sources on Cyprinus carpio var. specularis and Lactuca sativa var. ramosa hort in aquaponic system

In order to explore the dietary iron sources on Cyprinus carpio (12.54 ± 1.65 g) and Lactuca sativa in aquaponic system, three semi-purified diets with iron contents of around 120 mg/kg were prepared: S-120 (ferrous sulfate); C-120 (ferrous citrate); and G-120 (ferrous glycinate). The results of 2 months trail showed that: (1) The final weight and weight gain of juvenile mirror carp in the C-120 and G-120 group showed a significant increase compared to those in the S-120 group (P < 0.05), and the feed conversion ratio in G-120 group significantly lower than the S-120 group (P < 0.05). (2) The fish muscle and whole-body iron content in the S-120 group were significantly lower than that in the C-120 group and G-120 group (P < 0.05). (3) The ∑n-3PUFA (mainly C22:6n-3) content of fish muscle in G-120 group were significantly higher than S-120 and C120 group (P < 0.05). (4) The liver superoxide dismutase activities in the G-120 and C-120 groups were significantly higher than the S-120 group (P < 0.05). The blood hematocrit level in the C-120 group was significantly higher than that in the S-120 group (P < 0.05). (5) The height, number of leaves, yield and chlorophyll of lettuce in the S-120 group were significantly higher compared to the G-120 group (P < 0.05). (6) The nitrogen utilization of fish in G-120 and C-120 groups was significantly higher than that in S-120 group (P < 0.05), and the nitrogen utilization of vegetables in S-120 and C-120 groups was significantly higher than that in G-120 group (P < 0.05). The total nitrogen utilization rate of S-120 group was higher than that of G-120 and C-120 groups (P < 0.05). Therefore, we suggested to use ferrous citrate as the iron source in feed of mirror carp to enhance the yield of fish and vegetables in the aquaponic system.

The Assessment of Knowledge Regarding Anemia in Primigravida In Tertiary Care Hospital

Background: Anemia remains the most common nutritional deficiency worldwide, particularly among pregnant women. It significantly impacts maternal and fetal health, contributing to both morbidity and mortality. The problem is exacerbated by a general lack of awareness about the condition, its prevention, and management. Objective: The objective of this study was to assess the level of knowledge regarding anemia among primigravida women attending a tertiary care hospital in Lahore, aiming to identify key educational gaps that could be addressed to improve health outcomes. Methods: This descriptive cross-sectional study was conducted at the Gyne Out-Patient Department of a Public Hospital in Lahore. A total of 150 primigravida women were purposively sampled. Participants were excluded if they were visiting the labor room only or had a medical background. Data were collected through self-administered questionnaires, which included sections on demographic information and knowledge about anemia. Ethical approval was obtained from the institutional review boards, and informed consent was secured from all participants. Statistical analysis was performed using SPSS version 25, employing descriptive statistics and chi-square tests for categorical data. Results: Out of the 150 participants, 41.3% demonstrated poor knowledge regarding anemia, 30% had moderate knowledge, and 28.7% exhibited good knowledge. Awareness of dietary sources of iron and the impact of dietary habits on iron absorption was notably low among the respondents. Conclusion: The study revealed a significant lack of knowledge about anemia among primigravida women at the surveyed hospital, highlighting an urgent need for targeted educational interventions. Improving anemia awareness can potentially enhance maternal and fetal health outcomes.

Anemia and Associated Factors among Public Elementary School Children in Asella Town, Southeast Ethiopia: A Facility-Based Cross-Sectional Study.

Anemia has a negative impact on school children, including poor physical growth and reduced mental performance. Children show poor attentiveness, behavior, and memory and reduced school performance. There is limited evidence of the magnitude of anemia and associated factors in school-age children in Ethiopia, including the study area. To assess the magnitude of anemia and associated factors among public elementary school children in Asella Town, Southeast Ethiopia, in 2022. A school-based cross-sectional study was conducted in Asella Town from April 5 to May 5, 2022. A total of 442 school children aged 7-14 years were included in the study using the multistage sampling method. Data were collected using a pretested and semistructured questionnaire through a face-to-face interview technique. The hemoglobin concentration was determined by using the HemoCue 301+ analyzer. Anthropometric data and stool examinations were collected from participants. Data were entered into EpiData version 4.6, transported, and analyzed by Statistical Package for Social Sciences version 26. Bivariable and multivariable logistic regression analyses were carried out. Adjusted odds ratios along with their 95% confidence interval were used, and a p value of ≤0.05 was used for declaring statistical significance. A total of 435 students with a mean age and standard deviation of 10.77 ± 2.21 years participated in the study. The magnitude of anemia was 78 (17.9%), with a 95% CI (14.3, 21.47). Of the participants, 63 (14.5%) were mild anemic and 15 (3.4%) were moderately anemic. Children whose mothers have no formal education (AOR = 3.94, 95% CI: 1.89, 8.21), underweight children (AOR = 3.83, 95% CI: 1.98, 7.40), and parasites in their stool (AOR = 3.72, 95% CI: 1.50, 9.20) were significantly associated with anemia in school-age children. Anemia among school-age children was found to be a mild public health problem. Uneducated mothers, intestinal parasite infections, and underweight children were found to be determinants of anemia among school-age children. Health professionals should provide health education for mothers about child-feeding practices and the consumption of dietary sources of iron.

Evaluating the potential of Hibiscus sabdariffa beverage to address the prevalence of iron deficiency in sub-Saharan Africa

The potential of Hibiscus sabdariffa L. beverage as a dietary iron source for sub-Saharan Africans was investigated. The target was to provide 6 mg of iron through 250 mL of the beverage daily. However, the iron content of the dried hibiscus calyces was determined to be 9.73 ± 0.31 mg/100 g and from that only ∼30% was extractable, resulting in 0.93 ± 0.19 mg Fe/250 mL of the selected beverage formulation. Therefore, ferrous sulfate was explored as a fortificant. The beverage contains polyphenols which could form non-absorbable chelation complexes with iron during digestion. Subsequently, the effect of polyphenols on the bioaccessibility of native and added iron was assessed using spectrophotometric methods. The presence of iron-polyphenol complexes in samples of the unfortified and fortified beverages, adjusted to pH 6.5 (pH at site of iron absorption in the gut) was established. However, only ∼25% of the added iron was found to be bound in the complex. It was shown that the viability of H. sabdariffa L. beverage as an iron source is impacted by extraction losses and the inhibitory effect of polyphenols. Nonetheless, if iron-polyphenol complexation was reduced/prevented then, a fortified hibiscus beverage could be a useful iron source.

Characterization of fifteen key genes involved in iron metabolism and their responses to dietary iron sources in yellow catfish Pelteobagrus fulvidraco

BackgroundIron is an essential metal element for organisms, whose metabolism is regulated by many genes and also dietary iron sources. However, the characterization, distribution and the responses of iron metabolism-related genes to different iron sources were not clear in fish. MethodsThe full-length cDNA sequences of fifteen iron metabolism-relevant genes (tf, tfr1, hp, fpn1, ho1, ho2, tfr2, hjv, hepcidin, fth, ftl, ftm, irp1, irp2 and hif2α.) were obtained via 3′ and 5′ RACE PCR from yellow catfish, a widely distributed freshwater teleost in China and other Asian countries. Their molecular characterizations were analyzed via the bioinformatic methods. Real-time quantitative PCR was used to explore their mRNA distribution in nine tissues. Their mRNA expression responses in four tissues (heart, brain, kidney and gill) were explored in yellow catfish fed diets with five iron sources, including ferrous sulfate (FeSO4), ferrous bisglycinate (Fe-Gly), ferrous chloride (FeCl2), ferric citrate (Fe-CA) and ferric oxide nanoparticles (Fe2O3NPs). ResultsCompared with mammals and other teleost, these members shared similar domains. Their mRNAs were expressed in nine tested tissues, but mRNA levels varied. Yellow catfish fed the diets containing Fe-Gly and Fe2O3NPs had higher iron contents in heart, brain, kidney and gill. Meantime, different dietary iron sources addition affected their mRNA expression differentially in brain, heart, kidney and gill. It should be pointed out that only three biological replicate tanks were used in the present feeding treatment, and more biological replicate tanks (more than five) should be emphasized in further researches. ConclusionTaken together, our study identified fifteen iron metabolism-relevant genes, explored their mRNA expression in nine tissues, and their mRNA expression in the responses to different dietary iron sources in four tissues, indicating their important regulatory function in iron metabolism and homeostasis.

L-DOPA induces iron accumulation in roots of Ipomoea aquatica and Arabidopsis thaliana in a pH-dependent manner

BackgroundIron deficiency is the leading cause of anemia worldwide, particularly in countries with predominant plant-based diets. Plants constitute the main source of dietary iron. Increasing their iron concentration could reduce the occurrence of anemia. The water spinach Ipomoea aquatica is consumed as a vegetable throughout Asia and tolerates high iron concentrations making it an attractive candidate for iron biofortification. L-DOPA is an allelopathic molecule secreted by some legumes. L-DOPA can trigger the expression of Fe deficiency-inducible genes, and could potentially be used as a biostimulant to increase Fe concentration.ResultsL-DOPA significantly affected root growth of water spinach, and triggered a massive accumulation of Fe in roots. Both effects were exacerbated when L-DOPA was dissolved in KOH, which is surprising given that L-DOPA is less stable at high pH. To check whether a higher pH could indeed increase the bioactivity of L-DOPA, we used Arabidopsis thaliana, which grows at lower pH than water spinach, and subjected the plants to L-DOPA treatments at pH 5.5 and pH 6.0, which are both within the optimal range for Arabidopsis nutrition. At pH 6.0, the root growth of Arabidopsis was more strongly inhibited than at pH 5.5. We found that at higher pH, L-DOPA oxidizes to form a melanin precipitate.ConclusionsWe concluded that the oxidation of L-DOPA that we observed upon solubilization in KOH, or in nutrient solutions at slightly higher pH produces melanin-related molecules that are more potent than L-DOPA itself to trigger the primary root growth inhibition, Fe uptake and root Fe accumulation in water spinach and Arabidopsis.

Food and Nutrient Consumption Patterns of Filipino Pregnant and Lactating Women Based on a Nationwide Survey

Due to the limited studies focusing on micronutrient intakes of pregnant and lactating women,and important dietary sources in the Philippines, this study aims to provide an insight into the food and nutrient consumption pattern of pregnant and lactating women. The objectives were to: [1] identify the food groups commonly consumed and dietary patterns of Filipino pregnant and lactating women; [2] describe the macro- and micronutrient intakes of these women; [3]assess the adequacy of these intakes against dietary references; and [4] identify important food sources of their energy and nutrient intakes. This study involved a cross-sectional secondary analysis of the data of 1,474 pregnant women and 4,571 lactating women covered in the 2018–2019 Expanded National Nutrition Surveys (ENNS). Food and beverage intakes were collected using a 24-h food recall method. Energy and nutrient intakes were calculated and analyzed in relation to the Philippine Dietary Reference Intakes (PDRI). Dishes predominantly consumed by pregnant and lactating women were comprised of rice and rice products, fish and products,and vegetables. Cereal consumption is higher, whereas there was a low consumption of meat,milk and dairy products, eggs, dried beans, nuts, and seeds, starchy roots and tubers, and fruits.The mean energy intakes of pregnant and lactating women were below the recommended energy intake (REI). The majority of pregnant (83.6%) and lactating (81.2%) had intakes below theestimated average requirement (EAR) for protein. Mean intakes of all micronutrients except niacin and phosphorous were below the EAR. Iron, calcium, vitamin C, and riboflavin intakes were furthest from the EAR. Less than 1% of pregnant and lactating women met the EAR for iron, whereas less than 10% met the EAR for vitamin A. Rice and rice products were the most important dietary sources of energy, protein, iron, thiamin, riboflavin, niacin, and phosphorus in the diet of pregnant and lactating women. The findings of this study reflect the low intakes of energy, protein, vitamins, and minerals due to poor dietary quality and food sources, thus increasing the risk of nutrient deficiency among Filipino pregnant and lactating women.

Alpine Diet in Valmalenco (Lombardy, Italy): Nutritional Features of Spontaneous Plants and Traditional Dishes.

Along the Alps, the Alpine diet is considered to be one of the most common nutritional models. Next to traditional animal-based products, spontaneous plants of the territory are collected and eaten. The aim of this study is to evaluate the nutritional features of selected autochthonous plants of the territory and the typical recipe of green gnocchi. The analyses of proximate composition, carotenoid, total phenol, and mineral contents in raw and cooked plant samples and the chemical composition and in vitro starch digestibility in green and control gnocchi were performed. Except for Aruncus dioicus, all the wild plants contained high levels of carotenoids (15-20 mg/100 g FW), mainly as xanthophylls. Rumex acetosa showed the highest levels of total phenols (554 mg GAE/100 g FW), and Urtica dioica can be considered to be a good dietary source of iron, calcium, and magnesium (4.9, 410, and 72 mg/100 g FW). Cooking significantly decreased the potassium and magnesium contents in all wild species, and total phenols and carotenoids in Aruncus dioicus, Blitum bonus-henricus, and Silene vulgaris (p < 0.05). The slowly digestible fraction of starch (%SDS/available starch), which is inversely correlated to insulin demand, was significantly increased in green gnocchi compared to matched control gnocchi (p < 0.05). Traditional consumption of spontaneous plants in the Alpine regions might increase the dietary intakes of several bioactive substances and contribute to cover the nutritional needs of micronutrients.

Effects of dietary iron sources on growth performance, iron status, Fe-containing enzyme activity and gene expression related to iron homeostasis in tissues of weaned pigs.

The aim of this study is to evaluate the effects of dietary iron sources on growth performance, iron status and activities of Fe-containing enzymes and gene expression related to iron homeostasis in tissues of weaned pigs. A total of 480 piglets at d 28 (Duroc X Landrace) were allotted to four groups as a factorial arrangement of treatments with 30 pigs/pen (male: female = 1:1) and 4 replicate pens/treatment. The treatments for iron in the diets were: control basal diet (Con); Con + 150 mg Fe/kg as inorganic Fe (iFe); Con + 75 mg Fe/kg as inorganic Fe + 75 mg Fe/kg as organic Fe-peptide complex (iFe+oFe) and Con + 150 mg of Fe/kg as organic Fe-peptide complex (oFe). The feeding trial lasted for 36 days. There were no significant differences in final body weight, ADG, ADFI, and G/F as well as blood hemoglobin and MCHC contents between piglets fed the control and iron-supplemented groups (P > 0.05). The iron supplemented groups exhibited increased iron content in the liver, kidney and spleen as well as the CAT and SDH activities in liver compared to the control group (P < 0.05), while piglets in oFe group experienced greater Fe accumulation and activities of CAT and SDH in the liver than piglets in the iFe group. Compared with the control group, dietary supplementation of iron increased the NCOA4 mRNA expression and decreased the TfR1 mRNA expression in liver of piglets. The TfR1, NCOA4 and Ferritin mRNA expressions of bone marrow in both iFe and iFe+oFe groups were greater than both in the Con and oFe groups. These results suggest that dietary supplementation of iron does not influence the growth performance and hematological parameters in weaned pigs fed a corn-soybean meal basal diet (75.8 mg/kg) from d 28 to d 70, but increased tissue iron status and activities of Fe-containing enzymes at d 70. The addition of organic Fe-peptide complexes presents greater beneficial effects on enhancing tissue Fe accumulation and Fe-containing enzyme activities, which may be involved in different gene expression patterns related to iron intake and transport in tissues of weaned pigs.

Iron (Fe) biofortification of Arthrospira platensis: Effects on growth, biochemical composition and in vitro iron bioaccessibility

Iron deficiency anemia (IDA) is one of the most widespread and common nutritional disorders in the world. The cyanobacterium Arthrospira platensis is an important food supplement with relatively high iron content (0.7 mg Fe/g biomass), of which a significant amount corresponds to bioaccessible iron (0.45 mg Fe/g biomass), and hence could represent a potential source of dietary iron to address IDA. Herein, the biofortification for further enrichment of Arthrospira with iron was investigated. To this end, Arthrospira was cultivated in growth media supplemented with increased iron concentrations (20–244 mg Fe/L) provided from different iron sources (iron(III) citrate, FeSO4 and FeCl3). Iron content significantly increased (about 114 mg Fe/g biomass) when FeCl3 was used, while the bioaccessible iron reached 28 mg Fe/g biomass. At the highest iron concentration (244 mg Fe/L) growth of Arthrospira was not inhibited, although its biochemical composition was significantly affected (decrease in protein, lipid and phycocyanin content).

Dietary Iron Intake and Biomarkers of Iron Status in Slovenian Population: Results of SI.Menu/Nutrihealth Study.

Inadequate iron intake and iron deficiency are recognised as a public health problem in the population at large, and particularly in specific subpopulations. Dietary iron intake was analysed using data of the national Slovenian food consumption study, SI.Menu (n = 1248 subjects; 10−74 years), while iron status was evaluated with laboratory analyses of blood haemoglobin, serum ferritin, and iron concentration in samples, collected in the Nutrihealth study (n = 280, adults). The estimated daily usual population-weighted mean iron intakes ranged from 16.0 mg in adults and the elderly to 16.7 in adolescents, and were lower in females for all three age groups. The main dietary iron sources in all the age groups were bread and bakery products, meat (products), fruit, and vegetables. The highest prevalence of haemoglobin anaemia was observed in females aged 51−64 years (6.7%). Critically depleted iron stores (ferritin concentration < 15 µg/L) were particularly found in premenopausal females (10.1%). Factors influencing low haemoglobin, ferritin, and iron intake were also investigated. We observed significant correlations between iron status with meat and fish intake, and with iron intake from meat and fish, but not with total iron intake. We can conclude that particularly premenopausal females are the most fragile population in terms of inadequate iron intake and iron deficiency, which should be considered in future research and public health strategies.

Prevalence of Anemia and Associated Nutritional Factors

Nutritional anemia is one of the most common types of anemia worldwide and is considered a major public health problem especially in developing countries. Therefore, this study was conducted to determine the prevalence and risk factors of anemia among university students in the Kurdistan region. A cross-sectional study of 151 healthy university’s students aged between 18 and 28 years was performed between November and February 2019-2020. Blood was collected to measure hemoglobin, and a questionnaire was designed to determine participants’ nutrition habits. A Pearson’s chi-square test was used to reveal anemia risk factors. The anemia prevalence was 17.9%. The factors associated with an elevated anemia risk were inadequate vegetables and red meat intakes, in addition to drinking tea after meals. This study revealed that a considered part of university students have anemia that might become worse by malnutrition. Our results suggest that anemia can be prevented by encouraging the consumption of rich dietary iron, folic acid, and B12 sources and by raising awareness of the food and drinks which facilitate or hinder the bioavailability of these nutrients.

Dietary Heme-Containing Proteins: Structures, Applications, and Challenges.

Heme-containing proteins, commonly abundant in red meat and blood, are considered promising dietary sources for iron supplementation and fortification with higher bioavailability and less side effects. As the precise structures and accurate bioactivity mechanism of various heme-containing proteins (hemoglobin, myoglobin, cytochrome, etc.) are determined, many methods have been explored for iron fortification. Based on their physicochemical and biological functions, heme-containing proteins and the hydrolyzed peptides have been also widely utilized as food ingredients and antibacterial agents in recent years. In this review, we summarized the structural characterization of hemoglobin, myoglobin, and other heme proteins in detail, and highlighted recent advances in applications of naturally occurring heme-containing proteins as dietary iron sources in the field of food science and nutrition. The regulation of absorption rate, auto-oxidation process, and dietary consumption of heme-containing proteins are then discussed. Future outlooks are also highlighted with the aim to suggest a research line to follow for further studies.

The effect of dechitinization on iron absorption from mealworm larvae (Tenebrio molitor) flour added to maize meals: stable-isotope studies in young females with low iron stores

Edible insects have a low ecological footprint and could serve as an alternative dietary iron source. However, chitin, a major component of insects, avidly binds iron and might inhibit iron absorption. We aimed to measure fractional iron absorption (FIA) from Tenebrio molitor-based test meals with and without dechitinization, and to assess the effect of native and low chitin T. molitor on FIA from iron-fortified maize porridge. We measured iron absorption in young females with low iron stores (n=21) from 1) labeled (54FeSO4) fortified maize porridge (maize alone); 2) intrinsically labeled (57Fe added during rearing) T. molitor larvae with native chitin content (NC) added to maize alone; and 3) dechitinized intrinsically labeled (57Fe) T. molitor larvae with low chitin content (LC) added to maize alone. We determined FIA using erythrocyte isotope incorporation and measured in vitro iron dialyzability from the 3 meals. NC and LC T. molitor had similar mean±SD iron content (12.0±0.1mg/100g). Geometric mean (95% CI) FIAs from the 3 test meals were 1) maize alone: 5.8% (3.2%, 10.8%); 2) maize+NC T. molitor: 5.3% (2.5%, 11.3%) and 4.1% (1.9%, 8.7%); and 3) maize+LC T. molitor: 4.6% (2.0%, 10.3%) and 4.0% (1.8%, 9.2%), for extrinsic and intrinsic labels, respectively. FIA from NC and LC T. molitor did not significantly differ, and both were lower (P<0.005) than FIA from the labeled maize porridge in the 3 meals, which did not significantly differ. The slopes of the relations between FIA and serum ferritin in the different meals and from the intrinsic and extrinsic labels did not significantly differ. T. molitor biomass does not strongly affect iron absorption when added to maize porridge. Our data suggest T. molitor iron is absorbed from the common nonheme iron pool. Native T. molitor is high in iron which is moderately well absorbed, suggesting it could be a valuable dietary iron source.This trial was registered at clinicaltrials.gov as NCT04510831.

The location of iron and zinc in grain of conventional and biofortified lines of sorghum

Sorghum is an important source of dietary iron (Fe) and zinc (Zn) in parts of Africa and India, but there is a need to increase their concentrations to meet dietary requirements. Grains of a genetically biofortified sorghum line (Parbhani Shakti) had higher concentrations of Fe and Zn than a control line (M35-1). Analysis at the tissue level by histochemical staining and at the cellular level using NanoSIMS showed that both minerals are concentrated in the aleurone layer and in the scutellum of the embryo, with Zn also being concentrated in the embryonic axis. However, NanoSIMS showed that “hot spots” of 56Fe+ and 64Zn+ were also present in the sub-aleurone and starchy endosperm cells. Most of these hot spots also contained 31P16O+ indicating that the Fe and Zn are present as phytates, as in the aleurone and scutellum cells. Low concentrations of 56Fe+ and 64Zn+ were also observed in the protein matrix of these cells.

Breastfed and mixed fed infants who do not consume infant cereal are at risk for inadequate iron intake:data from the feeding infants and toddlers study 2016, a cross-sectional survey

BackgroundAccording to the Feeding Infants and Toddlers Study (FITS), the percentage of older infants consuming infant cereal has declined from 72% of 6–11.9 month old infants in 2002 to 52% in 2016. This is especially concerning for breastfed and mixed fed infants because of their increased need for dietary sources of iron. This study explored the association between infant cereal consumption and nutrient intakes among breastfed and mixed fed infants.MethodsFITS 2016 is the largest cross-sectional survey of food and nutrient intakes among caregivers of children less than 4 years old in the United States. For this analysis, we evaluated 24 h dietary recalls for infants 6–11.9 months who were either breastfed (no infant formula provided, n = 296) or mixed fed (breastmilk and infant formula provided, n = 102). Infants were further categorized as infant cereal consumers or non-consumers. Nutrient intakes were compared with Adequate Intakes or Estimated Average Requirements when available. Differences between cereal consumers and non-consumers were calculated using unpaired T-tests.ResultsSignificantly fewer breastfed cereal consumers had intakes below the Estimated Average Requirement for iron (19% vs. 96%) and zinc (61% vs. 16%, p < 0.0001). Additionally, significantly more breastfed cereal consumers had intakes above the Adequate Intake level for 12 other nutrients compared to non-consumers. Among mixed fed infants, significantly fewer cereal consumers had intakes below the Estimated Average Requirement for iron compared to non-consumers (5% vs. 70%), but differences in other nutrients were not observed.ConclusionsAlmost all (96%) of the breastfed infants who did not consume infant cereal had inadequate iron intakes. Even among mixed fed infants, significantly fewer infant cereal consumers had inadequate iron intakes compared to non-cereal consumers. Infant cereal is an important source of iron and other key nutrients, especially for infants receiving breastmilk.

Synthesis of Iron Nanoparticles Using Sargassum wightii Extract and Its Impact on Serum Biochemical Profile and Growth Response of Etroplus suratensis Juveniles.

The present study focuses on the green synthesis of iron nanoparticles using plant extracts as reducing, capping, and stabilizing agents. Aqueous seaweed extracts with the addition of iron solution were mixed using a magnetic stirrer which resulted in a color change indicating the formation of iron nanoparticles. The iron nanoparticles were successfully synthesized using Sargassum wightii extract. The synthesized iron nanoparticles were characterized by UV-Vis spectrophotometer, Fourier transform infrared spectroscopy (FTIR), and zeta potential techniques. The UV-Vis spectra showed a peak at 412 to 415nm. Zeta potential revealed that the synthesized iron nanoparticles were negative and positive charges. FTIR spectroscopy analysis showed the presence of chemical bond and amide group likely to be responsible for the green synthesis of iron nanoparticles. The effect of nano-iron as a dietary iron source on the growth and serum biochemical profile of Etroplus suratensis fingerlings was evaluated. Iron nanoparticles were fed to E. suratensis fingerlings for 60days with two levels 10mg (T1) and 20mg (T2) and a control group without iron nanoparticles. The highest WG% and SGR and lowest FCR were observed in the T2 group which is significantly different (p < 0.05) from other groups. The serum biochemical profile showed significantly increased activity on 20mg/kg of nano-iron-supplemented diet. The findings of the present study concluded that supplementation of nano-iron at the 20mg/kg level to the regular fish diet has a better impact not only on growth but also on the overall health of the fish.

PSV-12 Evaluation of Iron Source and Level on Nursery Pig Performance and Blood Hemoglobin Concentrations

Abstract The objective of this study was to evaluate effects of dietary iron (Fe) source and concentration on nursery pig performance and blood hemoglobin concentrations. A total of 960 newly weaned, mixed sex pigs (5.7 ± 0.40 kg BW) were allotted to 4 dietary treatments using a complete randomized design (24 pens/treatment, 10 pigs/pen). All pigs were fed a 3-phase corn-soybean meal-based diet. The 4 diets were: 1) 100 ppm Fe from iron sulfate; 2) 100 ppm Fe from an iron-amino acid complex (Fe-AA; ProPath Fe 150), 3) 50 ppm Fe from Fe-AA and 4) 25 ppm Fe from Fe-AA. Pigs were weighed on day 0, 7, 21 and 42, and feed disappearance measured to calculate ADG, ADFI and G:F within phase and overall. Blood hemoglobin was assessed on d 0, 21 and 35. Pen was considered the experimental unit and all data were analyzed using the mixed procedure of SAS with treatment as a fixed effect. Iron treatment did not alter pig performance (ADG, ADFI and G:F) in phase 1, 2 or 3 (P &amp;gt; 0.05). Overall, ADG was similar between treatments (0.46, 0.45, 0.45 and 0.44 kg/d, respectively, P &amp;gt; 0.05). Similarly, overall ADFI was similar between treatments (0.61, 0.60, 0.58 and 0.62 kg/d, respectively, P = 0.31). Overall 42-day G:F did not differ between treatments (P &amp;gt; 0.05). Blood hemoglobin concentrations (g/dL) showed a quadratic response over day post-weaning (P &amp;lt; 0.001); however, no treatment or treatment by day interaction were reported (P &amp;gt; 0.05). Altogether, these data demonstrate that feeding 25-100 ppm of Fe-AA provided similar performance to 100 ppm Fe from an inorganic source. Additionally, pigs did not have altered hemoglobin levels or become Fe deficient when diets were supplemented with Fe-AA at levels below NRC requirement.

Dietary iron intake and the risk of type 2 diabetes: a systematic review and dose-response meta-analysis of prospective cohort studies.

We aimed to assess the long-term association of total, heme, non-heme, and supplemental iron intake and risk of type 2 diabetes (T2D). PubMed, Scopus, and Web of Science were searched to October 2021. Two researchers extracted data in duplicate and rated the certainty in the estimates using the GRADE approach. Random-effects models were applied to estimate the relative risks (RRs) and 95% CIs. Dose-response associations were modeled by a one-stage weighted mixed-effects meta-analysis. Eleven prospective cohort studies 323,788 participants and 28,837 incident cases of T2D were included. High versus low category meta-analysis indicated that higher heme iron intake was associated with a 20% higher risk of T2D (95% CI 1.07, 1.35; I2 = 77%, n = 11; GRADE = moderate). Dose-response analysis indicated a positive monotonic association, wherein each 1mg/day increment in heme iron intake was related to a 16% higher risk (95% CI 1.03, 1.30). No significant relationship was detected between dietary intakes of total, non-heme, and supplemental iron and risk of T2D (GRADE = very low). In summary, higher heme iron intake was associated with a higher risk of T2D. Our results are in line with existing evidence indicating that adopting a Western-style dietary pattern, rich in dietary sources of heme iron, was associated with a higher risk of T2D. The protocol of this systematic review was registered at PROSPERO (registration number: CRD42021226835).