Cereal-based dietary iron intervention for improvement of iron status in female runners
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Dietary iron
Dietary iron
Iron levels
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Although it is widely accepted that body iron stores of elderly individuals are largely adequate, recent findings from our laboratory suggest that as many as 9% of a "healthy" sample showed signs of an inadequate body store of this nutrient. In an attempt to see if iron consumption may be a contributing factor, we compared dietary intakes of total iron, heme iron, nonheme iron, ascorbic acid, calcium, dietary fibre, tea and coffee between 19 healthy seniors with inadequate iron stores and 108 healthy seniors with good iron status. The daily consumption of total iron was significantly higher in those with good iron stores. Thus, dietary iron is an important contributor to iron status in old age.
Dietary iron
Iron levels
Iron supplement
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The objective of this study was to describe the iron status of a sample of rural elderly home-delivered meals recipients as determined by a relatively non-invasive capillary blood sampling system. Fifty-six persons were assessed in their homes. The incidence of iron deficiency was considerable and was similar to incidences reported in other elderly populations. Females were at higher risk for iron deficiency than males despite a similar low dietary iron intake of 10-11 mg/day in both genders. Data were collected on drug use, general health conditions and other variables that may alter iron status in the elderly but they had no significant statistical effects in this study. We interpret this data on a high prevalence of iron deficiency in females as suggestive that they are at considerable risk of iron deficiency due to a lifelong poorer iron status than men.
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Dietary iron
Iron levels
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Objective To understand iron nutritional status of preschool children and its dietary influencing factors. Methods Weighting and recording methods were used to dietary survey for 5 days. Hair iron contents of preschool children were determined by atom absorption spectrometer. Results The intake of iron was 22.01mg per person per day and accounted for 220% of RDA, 82.48% of dietary iron was from plant foods, and 17.52% was from animal foods. The average level of hair iron was 26.19±12.42 μg/g, and the insufficient rate of hair iron accounted for 33%.Conclusion Iron nutritional status of surveyed children was poor, and food sources of iron were unreasonable. It suggested that the intakes of heme iron, ascorbic acid and riboflavin should be increased to improve iron bioavailability.
Dietary iron
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A recent study investigated the effect of dietary heme- and nonheme iron intake on iron and manganese status in young women. Despite representing only 5% of total dietary iron intake, heme iron was the primary determinant of iron status but had no influence on manganese status. In contrast, diets high in nonheme iron were not associated with better hematologic status, but serum manganese values were lower.
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With a mean daily dietary iron content of 6.3 mg, only 3% of 1,000 apparently healthy children in Sydney had proven iron-deficiency anaemia and hæmoglobin levels below 10 gm/100 ml. When national groups were compared, only children of Mediterranean parents showed a tendency to both low haemoglobin values and anaemia. Their daily dietary iron intake was low, and averaged 5.8 mg. No positive correlation could be shown between haemoglobin levels below or above 11.0 gm/100 ml, and the iron content of the diet. It is concluded that normal haemoglobin levels do not necessarily exclude iron deficiency. Children from poorer families and aged under 12 months had a diet containing more iron (6.0 ± 4.5) than their wealthier counterparts (5.3 ± 3.9). This difference is solely due to disproportionate intake of iron-enriched cereals. Nevertheless, no significant difference in the haemoglobin levels of these groups of children were observed. In an earlier work, we have shown evidence linking iron-deficiency anaemia, usually unsuspected clinically, and childhood morbidity, but no such correlation could be inferred from a study of haemoglobin levels (within the accepted normal range) and iron nutrition. Until such evidence becomes available, additional iron supplementation in any form is not warranted, provided that children attend baby health centres regularly. There is no suggestion that prolonged breast feeding is contributing to the subsequent development of iron-deficiency anaemia in healthy children.
Dietary iron
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Iron deficiency can be caused not only by diets deficient in iron but by poor absorption of available dietary iron. Extrinsically tagging foods with radioiron allows the exact measurement of iron absorbed from heme and nonheme iron foods. It has furthered the study of the effect of enhancers and inhibitors of iron absorption. As a result, we have a greater understanding of why iron deficiency and iron deficiency anemia are prevalent in populations of low socioeconomic status and of which food vehicles and irbn compounds are most suitable for iron fortification.
Dietary iron
Food fortification
Iron Isotopes
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