Fe Intake Research Articles

Dietary intakes of women during pregnancy in low- and middle-income countries.

To provide a better understanding of dietary intakes of pregnant women in low- and middle-income countries. Systematic review was performed to identify relevant studies which reported nutrient intakes or food consumption of pregnant women in developing countries. Macronutrient and micronutrient intakes were compared by region and the FAO/WHO Estimated Average Requirements. Food consumption was summarized by region. Developing countries in Africa, Asia, and the Caribbean and Central/South America. Pregnant women in the second or third trimester of their pregnancies. From a total of 1499 retrieved articles, sixty-two relevant studies were analysed. The ranges of mean/median intakes of energy, fat, protein and carbohydrate were relatively higher in women residing in the Caribbean and Central/South America than in Africa and Asia. Percentages of energy from carbohydrate and fat varied inversely across studies in all regions, whereas percentage of energy from protein was relatively stable. Among selected micronutrients, folate and Fe intakes were most frequently below the Estimated Average Requirements, followed by Ca and Zn. Usual dietary patterns were heavily cereal based across regions. Imbalanced macronutrients, inadequate micronutrient intakes and predominantly plant-based diets were common features of the diet of pregnant women in developing countries. Cohesive public health efforts involving improving access to nutrient-rich local foods, micronutrient supplementation and fortification are needed to improve the nutrition of pregnant women in developing countries.

Dietary iron intake and deficiency in elite women volleyball players

Volleyball practice requires repeated impacts on arms and feet caused by vertical jumps, falls, auctions, sudden and rapid changes of direction, which is why might raise us problems in the metabolism of iron (Fe) and the recommended intake of 18 mg/day (in the women in general), is not sufficient to meet the needs of the players of volleyball female (JVF). We analyzed the FS and IST of 10 JVF a team of Spanish SuperLeague (26.6 ± 5.9 years and height 178.05 ± 8.7 cm) in two moments of the season: Week 0 (pre-start of preseason) and week 11 (after 11 weeks of training and 6 games of the regular season). Also calculated Fe intake in this period with consumption frequency questionnaire developed and tested with food dietary records of 7 days. We observed that an intake of 25.8 mg/day of dietary Fe is not sufficient to prevent 30% of the JVF suffer pre-latent iron deficiency and 20% latent deficit (pre-anemia). It could be recommended conducting periodic blood analytical and a food education, teaching which foods containing a high content of Fe-type heme, and the factors that can interfere with absorption.

Relative validity of a 3 d estimated food record in German toddlers.

To determine the relative validity of a 3 d estimated food record (EFR) used to assess energy and nutrient intakes in toddlers, using a 3 d weighed food record (WDR) as the reference method. Parents reported the food and beverage intakes of their children using an EFR concurrently with a WDR over three consecutive days. Estimation of mean differences, Spearman correlation coefficients, cross-classifications and Bland-Altman plots were used to assess the agreement between the intakes of energy and fourteen nutrients obtained from the EFR and the WDR. Data obtained from a representative sample of infants or toddlers in Germany. Sixty-seven toddlers aged 10-36 months who had completed an EFR for a 3 d recording period that corresponded to the WDR were included in the present analysis. Energy and nutrient intakes did not differ between the EFR and the WDR, except for linoleic acid and retinol. For all dietary intakes, Spearman rank correlation coefficients between the EFR and the WDR ranged from 0·35 to 0·80 (P ≤ 0·004). The proportion of participants correctly classified into quartiles ranged from 75 % for ascorbic acid intake to 96 % for Fe intake, and the percentage of misclassification was 9 % or less. The weighed κ values ranking the participants ranged from 0·23 for ascorbic acid intake to 0·59 for Fe intake. The Bland-Altman plots indicated a good agreement for all dietary intakes estimated from the EFR. Our study suggests that this EFR is a valid assessment instrument for estimating the energy and nutrient intakes among toddlers at the group level.

Efek F100 dan formula tepung tempe terhadap kadar serum Fe dan hemoglobin pada anak gizi kurang

Background: Protein energy deficiency is a major public health problem in Indonesia. WHO has recommended F100 made from skim milk for undernourished patient. Alternative formulas have been developed using other nutritious foods that are cheaper, easily accessible and can be used for children with lactose intolerance such as tempe flour.Objective: To investigate the effect of F100 and tempe flour formula supplementation on serum Fe and hemoglobin (Hb) levels of undernourished child.Method: This was an experimental study with randomized controlled clinical trial design and purposive sampling method. Subjects of the study were undernourished patients aged 1-10 years hospitalized at Dr. Saiful Anwar Hospital Malang. Sample consisted of 30 patients divided into 2 groups; group 1 supplemented with F100 and group 2 with tempe flour formula. Hb level was assessed by cyanmethemoglobin and serum Fe level by colorimetric method. Dietary intake data was collected by visual comstock and food recall. Data were analyzed by chi square, unpaired t-test and double linear regression.Results: Statistical analysis showed that there were no significant differences in Hb (p=0.139) and serum Fe levels (p=0.313) between both groups after treatment. Intake data indicated that there was a significant disparity in protein (p=0.019) and Fe intake (p=0.006) between the two groups, whereas energy, fat and carbohydrate intake showed no significant differences. Lastly, the association between energy and nutrient intake with serum Fe and Hb levels was not significant and the correlation was weak (r<1).Conclusion: There were no significant differences in hemoglobin and serum Fe levels between F100 group and tempe flour formula group, but there was a significant difference in protein and Fe intake.

Flour fortification with iron has no impact on anaemia in urban Brazilian children

To verify the impact of flour fortification on anaemia in Brazilian children. The survey also investigated the role of Fe deficiency as a cause of anaemia and estimated the bioavailability of the Fe in the children's diet. This local study was complemented by a nationwide survey of the types of Fe compounds added to flour. Series of population-based surveys conducted in 2004 (baseline study), 2005, 2006 and 2008. Pelotas, Rio Grande do Sul, Brazil. Children under 6 years of age residing in the urban area of the city of Pelotas, Southern Brazil (n 507 in 2004; n 960 in 2005; n 893 in 2006; n 799 in 2008). In 2008, a sub-sample of children (n 114) provided venous blood samples to measure body Fe reserve parameters (ferritin and transferrin saturation). We found no impact of fortification, with an increase in anaemia prevalence among children under 24 months of age. Hb levels decreased by 0.9 g/dl in this age group between 2004 and 2008 (10.9 g/dl to 10.0 g/dl; P < 0.001). Roughly 50 % of cases of anaemia were estimated to be due to Fe deficiency. Half of the mills surveyed used reduced Fe to fortify wheat flour. Total Fe intake from all foodstuffs was adequate for 88.6 % of the children, but its bioavailability was only 5 %. The low bioavailability of the Fe compounds added to flours, combined with the poor quality of children's diets, account for the lack of impact of mandatory fortification.

Enteric Microbiome (EMB) of Breastfed Infants (BFI) on Complementary Feeding (CF) Regimens with Different Iron (Fe) Exposure

BackgroundThe low bioavailability of electrolytic Fe in infant cereals results in high Fe exposure for gut organisms, which may alter the balance of microbiota in the developing intestine.ObjectiveCompare the development and composition of the EMB among groups of healthy BFI on CF regimens that provided a range of Fe intake and excretion.MethodsHealthy BFI were randomized at 5 mo to Fe‐fortified infant cereal (IFC, n=4), Fe+Zn‐fortified cereal (IZFC, n=6), or meat (M, n=4). All infants continued breastfeeding and received no formula. Stool samples were obtained monthly from 5–9 months. Bacterial profiles were analyzed by broad‐range PCR of 16S rRNA genes and phylogenetic sequence analysis.ResultsAt 9 mo, mean Fe intake was 13 vs 3.7 mg/d for IFC+IZFC vs M, respectively. Sequence data identified significant differences in longitudinal development of the EMB by feeding group, including greater abundances of Clostridium Group XIVa (M &gt; IFC &amp; IZFC) and Bacteroidetes (IFC &gt; IZFC &amp; M). The M group also had higher species diversity.ConclusionsThis longitudinal study indicates that the composition of CF, including Fe exposure, influences the development of the infant enteric microbiota.Supported by NIH K24DK083772, T32 DK007658‐20S, 1R21HG00596, M01‐RR00069; The Beef Checkoff, NCBA

Diet‐induced Obesity Decreases Liver Iron Stores in Mice Fed Iron Deficient, Adequate or Excessive Diets

Epidemiological and observational evidence suggests that obesity is related to poor Fe status. To determine interactions between obesity, dietary Fe intake and Fe status, male weanling C57BL/6J mice were fed either standard or high fat diets (3.8 vs 4.5 kcal/g) for 16 weeks to produce lean or obese phenotypes. Fe concentrations of both the high fat or control diet were set at 5, 50 or 500 mg Fe/kg diet. Mice fed the high fat diets had a significantly higher percentage body fat (17.9%) compared to mice fed control diets (5.3%, P &lt; 0.001). Dietary Fe levels alone did not significantly influence body composition. Dietary Fe intake did not differ significantly between mice fed high fat or control diets matched with the same Fe concentrations. Obesity and/or dietary Fe concentration did not significantly affect plasma Fe levels. ANOVA analysis showed significant effects of diet‐induced obesity, dietary Fe and an interaction between both factors on liver Fe levels (P &lt; 0.05). Obese mice had significantly lowered liver Fe levels compared to lean cohorts fed the same amount of dietary Fe (P &lt; 0.05 for all comparisons). Moreover, lean mice fed the 5 mg Fe/kg diet had similar liver Fe levels (127 mg Fe/kg ± 0.04) compared to obese mice fed 50 mg Fe/kg diet (132 mg Fe/kg ± 0.05). These data suggest that obesity, independent of dietary Fe intake, influences liver Fe stores.

A re-analysis of the iron content of plant-based foods in the United Kingdom

In the UK contemporary estimates of dietary Fe intakes rely upon food Fe content data from the 1980s or before. Moreover, there has been speculation that the natural Fe content of foods has fallen over time, predominantly due to changes in agricultural practices. Therefore, we re-analysed common plant-based foods of the UK diet for their Fe content (the '2000s analyses') and compared the values with the most recent published values (the '1980s analyses') and the much older published values (the '1930s analyses'), the latter two being from different editions of the McCance and Widdowson food tables. Overall, there was remarkable consistency between analytical data for foods spanning the 70 years. There was a marginal, but significant, apparent decrease in natural food Fe content from the 1930s to 1980s/2000s. Whether this represents a true difference or is analytical error between the eras is unclear and how it could translate into differences in intake requires clarification. However, fortificant Fe levels (and fortificant Fe intake based upon linked national data) did appear to have increased between the 1980s and 2000s, and deserve further attention in light of recent potential concerns over the long-term safety and effectiveness of fortificant Fe. In conclusion, the overall Fe content of plant-based foods is largely consistent between the 1930s and 2000s, with a fall in natural dietary Fe content negated or even surpassed by a rise in fortificant Fe but for which the long-term effects are uncertain.

Mineral and Ascorbic Acid Concentrations of Greenhouse- and Field-Grown Vegetables: Implications for Human Health

Vegetable nutritional quality is related to concentrations of antioxidants and other phytonutrients. In Iran, vegetables can be produced in soil in climate-controlled greenhouses. Limited information is available on the quality of greenhouse-grown vegetables compared to field-grown vegetables. Concentrations of Ca, Mg, P, K, Fe, Zn, Cu, Mn, and ascorbic acid in greenhouse- and field-grown bell pepper (Capsicum annuum L.), cucumber (Cucumis sativa L.), and tomato (Solanum lycopersicum L.) were determined. Mean fruit K, P, and Mg concentrations in greenhouse-grown bell pepper, cucumber, and tomato were greater than expected levels. Mean fruit K concentrations in greenhouse-grown bell pepper, cucumber, and tomato were lower than that in field-grown vegetables. Greenhouse-grown vegetables accumulated greater amounts of P in fruit compared to field-grown vegetables. More than 48%, 38%, 30%, and 54% of greenhouse vegetables were Fe, Zn, Cu, and Mn deficient, respectively. Field-grown vegetables had lower contents of Cu, Mn, Fe, Zn, and ascorbic acid compared to greenhouse-grown vegetables. Calcium, Fe, Cu, Mn, and Zn intakes through consumption of greenhouse-grown vegetables for population study groups accounted for a negligible fraction of the recommended daily allowance (RDA), whereas daily intake of ascorbic acid was greater than the RDA requirement. Intake of micronutrients and ascorbic acid from field-grown vegetables was less than that from greenhouse-grown vegetables. In general, the nutritional quality (contents of micronutrients and ascorbic acid) of greenhouse-grown vegetables was better than that of field-grown vegetables, although fruit micronutrient concentrations of field- and greenhouse-grown vegetables were lower than expected levels. The results indicated that bell pepper is an excellent source of ascorbic acid and potassium for humans. Despite a protected system of cultivation, poor fertilizer management in greenhouses could adversely affect the nutritional value of vegetables. Improved nutritional management in greenhouses could enhance micronutrient concentrations in these vegetables.

Explaining the variability in recommended intakes of folate, vitamin B12, iron and zinc for adults and elderly people

To signal key issues for harmonising approaches for establishing micronutrient recommendations by explaining observed variation in recommended intakes of folate, vitamin B12, Fe and Zn for adults and elderly people. We explored differences in recommended intakes of folate, vitamin B12, Fe and Zn for adults between nine reports on micronutrient recommendations. Approaches used for setting recommendations were compared as well as eminence-based decisions regarding the selection of health indicators indicating adequacy of intakes and the consulted evidence base. In nearly all reports, recommendations were based on the average nutrient requirement. Variation in recommended folate intakes (200-400 μg/d) was related to differences in the consulted evidence base, whereas variation in vitamin B12 recommendations (1.4-3.0 μg/d) was due to the selection of different CV (10-20 %) and health indicators (maintenance of haematological status or basal losses). Variation in recommended Fe intakes (men 8-10 mg/d, premenopausal women 14.8-19.6 mg/d, postmenopausal women 7.5-10.0 mg/d) was explained by different assumed reference weights and bioavailability factors (10-18 %). Variation in Zn recommendations (men 7-14 mg/d, women 4.9-9.0 mg/d) was also explained by different bioavailability factors (24-48 %) as well as differences in the consulted evidence base. For the harmonisation of approaches for setting recommended intakes of folate, vitamin B12, Fe and Zn across European countries, standardised methods are needed to (i) select health indicators and define adequate biomarker concentrations, (ii) make assumptions about inter-individual variation in requirements, (iii) derive bioavailability factors and (iv) collate, select, interpret and integrate evidence on requirements.

Contribution of street foods to the dietary needs of street food vendors in Kampala, Jinja and Masaka districts, Uganda

To assess the contribution of street foods to the energy and nutrient needs of street food vendors. A cross-sectional descriptive study was conducted. Food intake for the street food vendors was measured using the 24 h recall method and a semi-quantitative FFQ with emphasis on the source of all foods consumed. Kampala, Jinja and Masaka districts, Uganda. The study included 225 street food vendors trading in prepared cooked foods. The majority of vendors (87·6 %) were women with age range of 21-50 years. Traditional dishes were the most commonly prepared foods and classified into main meals, sauces, vegetables and snacks. The food groups consumed most commonly by street food vendors fall under energy-giving and body-building foods (0·26 (sd 0·81)). The mean daily intake of energy from street foods varied between 22·4 % and 25·6 % (2412 kJ). Carbohydrates contributed the highest proportion of energy (70·1 % to 93·4 %), followed by protein (38·6 % to 44·9 %) and fat (21·9 % to 26·3 %). Street food vendors obtained 24·0 % to 32·5 % of their RDA for Ca from street vended foods, with the lowest intake in Jinja (11·2 % to 23·9 %, P < 0·05). Niacin and thiamin intakes from street foods were respectively above 74 % and 150 % of the RDA. The contribution of street foods to the RDA for Zn ranged from 81·9 % to 190·9 %, and from 3·5 % to 4·9 % for retinol. Fe intake from street vended foods was 40·9 % to 49·7 % of the RDA. Street foods contribute to sources of dietary energy and other nutrients among street food vendors in Uganda.

A mathematical model for the hemoglobin response to iron intake, based on iron absorption measurements from habitually consumed Indian meals

The prevalence of iron deficiency (ID) and iron deficiency anemia (IDA) is high in India and appear unchanging over decades. To understand the persistence of these disorders, it is critical to measure iron (Fe) absorption from cereal-based Indian meals, its modulation by ID and the time-course of the response of hemoglobin (Hb) to Fe intake. SUBJESTS/METHODS: Fe absorption from rice-based meals was measured by the erythrocyte incorporation of the stable isotope label at 14 days in IDA (N=15) and Fe replete (IR) women (N=15). Hb level was used as surrogate for Fe status, and a response curve for Fe absorption versus the Hb level for a rice-based meal was constructed from measured data. This relationship was used as input for a mathematical model that examined the Hb response to different Fe intakes in normal and anemic women. The mean fractional Fe absorption from a rice-based meal in IR and IDA women was 2.7% and 8.3%, respectively. The model predicted that Fe intakes between 20 and 55 mg/day in low-bioavailability diets would result in stable, non-anemic levels of Hb in women over a 1-year period. This mathematical model suggests that with a Fe intake of 20-30 mg/day and a dietary bioavailability of 3-5%, Hb concentration would hover around 12 g/dl with a variability of 0.5 g/dl in pre-menopausal adult women.

Energy and Nutrient Intake of Tongan Adults Estimated by 24-Hour Recall: The Importance of Local Food Items

Tongan adults show one of the highest prevalences of obesity in the world. The present study aims to estimate Tongans' energy and nutrient intakes and food sources using a 24-hour recall survey for 14 days targeting 15 men and 19 women. The mean (SD) daily energy intake was 12.2 (2.3) MJ for men and 10.6 (2.2) MJ for women. Imported foods accounted for about half of their energy and macronutrient intakes, but for much less of their micronutrients. Some local food items, specifically pork, kava, and sea hare, contributed significantly to their vitamin, Fe, and Ca intakes, respectively. These findings suggest that heavy reliance on imported foods can lead not only to a high prevalence of obesity, but also to micronutrient deficiencies.

Fermented soyabean and vitamin C-rich fruit: a possibility to circumvent the further decrease of iron status among iron-deficient pregnant women in Indonesia

Increasing the consumption of Fe-rich foods and thus improving Fe bioavailability without significantly increasing diet cost is the most sustainable intervention for improving Fe intake. We assessed the effect of supplementary food consisting of fermented soyabean (tempeh) and vitamin C-rich fruit consumed during pregnancy on maternal iron deficiency (ID). Pregnant women were randomly allocated by village into optimized diet and control groups. Supplementary food was given 6 d/week at home. The average weekly food provided comprised 600 g of tempeh, 30 g of meat, 350 g of guava, 300 g of papaya and 100 g of orange. Hb, ferritin and transferrin receptor (TfR) concentrations were measured at 12-20 and at 32-36 weeks of gestation. Thirty-nine villages in Indonesia. Pregnant women (12-20 weeks of gestation, n 252). At baseline, mean Hb, ferritin and TfR concentrations and body Fe concentration were within the normal range and did not differ between groups. At near term, mean Hb, ferritin and body Fe decreased, whereas mean TfR increased significantly in both groups. The mean changes in Fe status were similar in both groups. In Fe-deficient women, consumption of an optimized diet was associated with smaller decreases in Hb (1·02 (95% CI 0·98, 1·07) g/l; P = 0·058), ferritin (1·42 (95% CI 1·16, 1·75) μg/l; P = 0·046) and body Fe (2·57 (95% CI 1·71, 3·43) mg/kg; P = 0·073) concentrations, compared with a state of no intervention. Fe-deficient women at baseline benefited more from supplementary food compared with Fe-replete women. Daily supplementary food containing tempeh and vitamin C-rich fruits during pregnancy might have positive effects on maternal ID.

Mineral intake and lung cancer risk in the NIH-American Association of Retired Persons Diet and Health study.

Using data from a case-control study, we previously reported that low dietary intakes of magnesium (Mg), iron (Fe), zinc (Zn), copper (Cu), but not selenium (Se) and calcium (Ca), were associated with increased lung cancer risk. Due to dietary recall bias in case-control studies, our objective was to assess whether these findings hold in a prospective cohort study. We analyzed data from the NIH-American Association of Retired Persons Diet and Health study of 482,875 subjects (288,257 men and 194,618 women) who were cancer-free and completed a food frequency questionnaire at enrollment between 1995 and 2003. Cox proportional hazards models were computed to estimate the relative risk adjusted for potential confounders. During a mean follow-up of 7 years, 7,052 lung cancer cases were identified. For all subjects, we observed no significant associations between total (diet + supplement) Ca, Mg, Fe, Cu, Se, and Zn intakes and lung cancer risk. Total Ca intake was protective (P trend < 0.05) for current smokers and subjects with adenocarcinomas. Total Mg intake increased risk (P trend < 0.05) in men and current smokers. Total Fe intake was inversely associated with risk in women (P trend < 0.01). For dietary minerals, Mg increased risk (P trend < 0.05) in all subjects, among men and current smokers. Increased dietary Ca intake reduced risk in women (P trend = 0.05). Dietary Fe decreased risk in all subjects and among women (P trend < 0.05). Mineral intake from supplements did not affect lung cancer risk. Dietary minerals are risk factors for lung cancer. Dietary mineral consumption may influence lung cancer risk, but the associations differ by type of mineral and population subgroups.

Mineral homeostasis in young children consuming typical U.S. diets

Mineral requirements in young children are poorly understood, and current recommendations rely heavily on data collected in older children or adults. Our objectives were to assess the relationship between mineral (Ca, Mg, Fe, Zn, and Cu) intake in young U.S. children, and mineral absorption, excretion, and retention; and to use these data to re-examine the most recent recommended intakes. Thirty children, 1–4 y old, were studied on their usual diet. After 7 d of home adaptation they were admitted for either a 2-d or 5-d metabolic study where multiple stable isotope or Ca, Mg, Fe, Zn, and Cu were administered and mineral absorption (2-d study), or absorption and excretion (5-d study) were assessed. Fractional (%) absorption of some (Ca, Mg) but not all (Fe, Zn) minerals decreased as intake increased. Absolute (total) absorption and net retention of all the minerals increased as their intake increased. Mineral homeostasis was related to changes in fractional absorption (Ca and Mg), fecal excretion (Zn), or whole body mineral status (Fe). Our results support the current U.S. recommended intakes for 1–4-y-old children for Mg and Fe, but suggest that those for Ca and Zn are too low.

The development and relative validity of a food frequency questionnaire for the assessment of dietary iron intakes in women of childbearing age

Iron (Fe) deficiency states are the most common nutritional deficiencies in developed countries (1) and women of childbearing age are at particular risk because of the effects of menstruation and pregnancy (2) . The National Diet and Nutrition Survey (2004), reported mean intakes for total Fe in all women (19–64 years) as 10.0 mg/d which is 82 % of the RNI (3) . There are very few validated nutritional screening instruments available in the UK, which can be used to estimate Fe intake to indicate nutritional risk. The aim of this research was to develop and determine the relative validity of an FFQ for assessing Fe intakes in a population of women of childbearing age. Thirty women of childbearing age between 19 and 45 years were recruited for the study. All women who volunteered were included once they met the age criteria. An Fe-specific checklist was developed by including foods that contributed at least 3 % total Fe to the diet using data from the most recently published National Diet and Nutrition Survey (3) .The final version of the FFQ contained 74 food items and took approximately 10 to 15 min to complete. Participants were required to complete the FFQ based on their dietary intake over the previous 14 d. This was followed by the completion of a 12-d diet record which was used as the reference method of dietary analysis. The level of agreement between the two methods of dietary assessment for Fe intakes were analysed using the Bland–Altman method. The Bland–Altman analysis demonstrated a relatively good agreement between the two methods at group level (mean difference = 2.06 mg (95% CI - 4.85 mg, + 8.97 mg)). The large limits of agreement indicated that there was poor agreement between the two methods at the individual level. Positive correlations were observed (r = 0.44) at P < 0.05. Initial validation of the FFQ indicates that this tool could be successfully used for researching Fe intakes in groups of women of childbearing age in the United Kingdom. It is, however, not acceptable for use in determining absolute intakes in individuals and consequently should not replace the diet record in a clinical setting. An important observation is that participants tended to over estimate their Fe intakes using the FFQ compared to diet record.

Effect of Calcium and Phosphorus on Nonhaeme Iron Absorption and Haematogenic Characteristics in Rats

The objectives of this study were to use the dry thyme leaves as source of nonhaeme iron and evaluate the effects of calcium, phosphorus and calcium + phosphorus on nonhaeme iron absorption and haematogenic characteristics in rats. Thirty adult male albino rats, weighing 150 ± 5 g were divided into five groups. The first group fed basal diet, the second group fed thyme diet, the third group fed thyme diet + calcium, the fourth group fed thyme diet + phosphorus and the fifth group fed thyme diet + calcium + phosphorus. All groups fed experimental diets for six weeks. Hemoglobin (Hb), haematocrit (Ht), red blood cell (RBC), mean corpuscular volume (MCV), serum iron (SI), serum ferritin (SF), total iron–binding capacity and transferrin saturation were determined at the beginning and the at end of the experiment. Iron in diet, Fe intake, Fe feces and Fe absorption were also evaluated. The results indicated that the lowest Fe absorption was observed in rats fed the thyme diet + calcium and thyme diet + calcium + phosphorus. Supplementation the thyme diet with calcium or calcium + phosphorus decreased the values of Hb, Ht, RBC, SI and SF. However, supplementation the thyme diet with phosphorus did not affect in Ht, RBC and MCV but Hb, SI and SF increased. The results suggest that supplementation the diet with calcium or calcium + phosphorus interfere with iron absorption.

Dietary assessment methods for micronutrient intake in pregnant women: a systematic review

The EURopean micronutrient RECommendations Aligned (EURRECA) Network of Excellence needs clear guidelines for assessing the validity of reported micronutrient intakes among vulnerable population groups. A systematic literature search identified studies validating the methodology used for measuring usual dietary intake during pregnancy. The quality of each validation study selected was assessed using a EURRECA-developed scoring system. The validation studies were categorised according to whether the study used a reference method that reflected short-term intake ( < 7 d) long-term intake ( > or = 7 d) or used biomarkers (BM). A correlation coefficient for each micronutrient was calculated from the mean of the correlation coefficients from each study weighted by the quality of the study. Seventeen papers were selected, which included the validation of fifteen FFQ, two dietary records (DR), one diet history and a Fe intake checklist. Estimates of twenty-six micronutrients by six FFQ were validated against 24-h recalls indicating good correlation for six micronutrients. Estimates of twenty-four micronutrients by two FFQ were validated against estimated DR and all had good or acceptable correlations. Estimates of fourteen micronutrients by three FFQ were validated against weighed DR indicating good correlations for five. Six FFQ were validated against BM, presenting good correlations only for folic acid. FFQ appear to be most reliable for measuring short-term intakes of vitamins E and B6 and long-term intakes of thiamin. Apart from folic acid, BM do not add any more certainty in terms of intake method reliability. When frequency methods are used, the inclusion of dietary supplements improves their reliability for most micronutrients.

Iron intake and body iron stores, anaemia and risk of hyperglycaemia among Chinese adults: the prospective Jiangsu Nutrition Study (JIN)

Fe supplementation has been used to prevent anaemia in China; however, high Fe intake and body Fe stores may increase diabetes risk. The present study aimed to prospectively examine the association between Fe intake/stores and hyperglycaemia, and to assess the joint effects on anaemia. We followed 1056 healthy adults aged 20 years and older from 2002 to 2007. Body Fe stores were measured. Dietary data were collected using a 3 d food record and FFQ. Hyperglycaemia was defined as fasting plasma glucose >5.6 mmol/l. Of the participants, 28.8 % were anaemic at baseline. During the 5 years of follow-up, we documented 125 incident cases of hyperglycaemia, among them twenty-three were diabetic. Haem Fe intake was positively associated with the risk of hyperglycaemia in men and women: the OR (95 % CI) across increasing quartiles of haem Fe intake was 1.00 (referent), 1.49 (0.74, 3.01), 2.16 (1.06, 4.42) and 3.48 (1.71, 7.11), respectively (P for trend <0.001). Comparing the fourth quartile of serum ferritin with the others, the age- and gender-adjusted OR (95 % CI) was 1.54 (1.01, 2.34), P for trend = 0.043. The association between total Fe intake and the risk of hyperglycaemia was significant in men (P for trend = 0.002). Anaemia added additional risk of hyperglycaemia on haem Fe intake. Comparing extreme quartiles of haem Fe intake, the OR (95 % CI) was 5.67 (1.43, 22.49) and 3.44 (1.51, 7.85) for hyperglycaemia among anaemic and non-anaemic participants (P for trend = 0.008 and 0.010, respectively). The present cohort study suggests that high haem Fe intake, anaemia and high ferritin are associated with an increased risk of hyperglycaemia in Chinese men and women. There was a joint effect between anaemia and haem Fe intake on the risk of hyperglycaemia.