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Ahsan MN, Thakur S. The great Indian demonetization and gender gap in health outcomes: Evidence from two Indian states. ECONOMICS AND HUMAN BIOLOGY 2024; 53:101369. [PMID: 38447319 DOI: 10.1016/j.ehb.2024.101369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 12/11/2023] [Accepted: 02/07/2024] [Indexed: 03/08/2024]
Abstract
We utilize the timing of India's 2016 demonetization policy to examine whether a negative macroeconomic shock disproportionately affects women's health outcomes relative to men's. Our empirical framework considers women as the treated group and men as the comparison group. Using data from the National Family Health Survey-4 and a household fixed effects model, we find that the induced income shock leads to a 4% decline in hemoglobin for women as compared to the pre-demonetization level. This corresponds to a 21% increase in the gender gap in hemoglobin. The result is further validated with an event study and a variety of robustness checks. An examination of food consumption suggests that this pattern is possibly driven by a widening male-female gap in the consumption of iron-rich foods.
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Roth-Walter F, Berni Canani R, O'Mahony L, Peroni D, Sokolowska M, Vassilopoulou E, Venter C. Nutrition in chronic inflammatory conditions: Bypassing the mucosal block for micronutrients. Allergy 2024; 79:353-383. [PMID: 38084827 DOI: 10.1111/all.15972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/14/2023] [Accepted: 11/27/2023] [Indexed: 02/01/2024]
Abstract
Nutritional Immunity is one of the most ancient innate immune responses, during which the body can restrict nutrients availability to pathogens and restricts their uptake by the gut mucosa (mucosal block). Though this can be a beneficial strategy during infection, it also is associated with non-communicable diseases-where the pathogen is missing; leading to increased morbidity and mortality as micronutritional uptake and distribution in the body is hindered. Here, we discuss the acute immune response in respect to nutrients, the opposing nutritional demands of regulatory and inflammatory cells and particularly focus on some nutrients linked with inflammation such as iron, vitamins A, Bs, C, and other antioxidants. We propose that while the absorption of certain micronutrients is hindered during inflammation, the dietary lymph path remains available. As such, several clinical trials investigated the role of the lymphatic system during protein absorption, following a ketogenic diet and an increased intake of antioxidants, vitamins, and minerals, in reducing inflammation and ameliorating disease.
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Affiliation(s)
- Franziska Roth-Walter
- Comparative Medicine, The Interuniversity Messerli Research Institute of the University of Veterinary Medicine Vienna, Medical University Vienna and University Vienna, Vienna, Austria
- Institute of Pathophysiology and Allergy Research, Center of Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Vienna, Austria
| | - Roberto Berni Canani
- Department of Translational Medical Science and ImmunoNutritionLab at CEINGE-Advanced Biotechnologies, University of Naples "Federico II", Naples, Italy
| | - Liam O'Mahony
- Department of Medicine, School of Microbiology, APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Diego Peroni
- Section of Paediatrics, Department of Clinical and Experimental Medicine, University of Pisa, Pisa, Italy
| | - Milena Sokolowska
- Swiss Institute of Allergy and Asthma Research (SIAF), University of Zürich, Davos, Switzerland
- Christine Kühne - Center for Allergy Research and Education (CK-CARE), Davos, Switzerland
| | - Emilia Vassilopoulou
- Pediatric Area, Fondazione IRCCS Ca' Granda-Ospedale Maggiore Policlinico, Milan, Italy
- Department of Nutritional Sciences and Dietetics, International Hellenic University, Thessaloniki, Greece
| | - Carina Venter
- Children's Hospital Colorado, University of Colorado, Aurora, Colorado, USA
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3
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Gannon BM, Glahn RP, Mehta S. Iron Bioavailability from Multiple Biofortified Foods Using an In Vitro Digestion, Caco-2 Assay for Optimizing a Cyclical Menu for a Randomized Efficacy Trial. Curr Dev Nutr 2021; 5:nzab111. [PMID: 34604692 PMCID: PMC8483813 DOI: 10.1093/cdn/nzab111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 06/28/2021] [Accepted: 08/27/2021] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND Inadequate nutritional status contributes to substantial losses in human health and productivity globally. A multiple biofortified food crop trial targeting iron, zinc, and vitamin A deficiencies among young children and their breastfeeding mothers is being conducted in India. OBJECTIVE We sought to determine the relative iron bioavailability from biofortified and conventional crops and crop combinations representative of a cyclical menu using crops targeted for inclusion in the feeding trial. METHODS Crops were procured from India, cooked, freeze-dried, and analyzed with an established in vitro digestion/Caco-2 iron bioavailability assay using a fixed sample weight. Crop proportions representative of meals planned for the human study were determined and combined such that samples included either all biofortified or all control crops. Crops were analyzed as single crops (n = 4) or crop combinations (n = 7) by variety (biofortified or control) in triplicate. The primary outcome was iron uptake measured by Caco-2 ferritin production normalized to total Caco-2 protein (nanograms of ferritin/milligrams of cell protein) analyzed for effects of crop variety and crop proportion using generalized linear models. RESULTS Biofortified pearl millet alone demonstrated higher iron uptake than conventional varieties (5.01 ± 1.66 vs. 2.17 ± 0.96; P = 0.036). Addition of sweet potato or sweet potato + pulse improved iron uptake for all proportions tested in control varieties and select proportions for biofortified varieties (P ≤ 0.05). Two multiple crop combinations demonstrated modestly higher iron uptake from biofortified crops. CONCLUSIONS Optimizing total iron delivery should consider matrix effects, processing, and promoters/inhibitors of iron absorption in addition to total iron concentration. Future directions include evaluating recipes as prepared for consumption and comparison against human iron bioavailability studies.
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Affiliation(s)
- Bryan M Gannon
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, USA
- Institute for Nutritional Sciences, Global Health, and Technology (INSiGHT), Cornell University, Ithaca, NY, USA
| | - Raymond P Glahn
- USDA, Agricultural Research Service, Robert Holley Center for Agriculture and Health, Ithaca, NY, USA
| | - Saurabh Mehta
- Division of Nutritional Sciences, Cornell University, Ithaca, NY, USA
- Institute for Nutritional Sciences, Global Health, and Technology (INSiGHT), Cornell University, Ithaca, NY, USA
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Guo Z, Xu J, Wang Y, Hu C, Shi K, Zhou J, Xia X, Zhou Y, Foyer CH, Yu J. The phyB-dependent induction of HY5 promotes iron uptake by systemically activating FER expression. EMBO Rep 2021; 22:e51944. [PMID: 34018302 DOI: 10.15252/embr.202051944] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 03/26/2021] [Accepted: 04/21/2021] [Indexed: 11/09/2022] Open
Abstract
Iron (Fe) deficiency affects global crop productivity and human health. However, the role of light signaling in plant Fe uptake remains uncharacterized. Here, we find that light-induced Fe uptake in tomato (Solanum lycopersicum L.) is largely dependent on phytochrome B (phyB). Light induces the phyB-dependent accumulation of ELONGATED HYPOCOTYL 5 (HY5) protein both in the leaves and roots. HY5 movement from shoots to roots activates the expression of FER transcription factor, leading to the accumulation of transcripts involved in Fe uptake. Mutation in FER abolishes the light quality-induced changes in Fe uptake. The low Fe uptake observed in phyB, hy5, and fer mutants is accompanied by lower photosynthetic electron transport rates. Exposure to red light at night increases Fe accumulation in wild-type fruit but has little effects on fruit of phyB mutants. Taken together, these results demonstrate that Fe uptake is systemically regulated by light in a phyB-HY5-FER-dependent manner. These findings provide new insights how the manipulation of light quality could be used to improve Fe uptake and hence the nutritional quality of crops.
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Affiliation(s)
- Zhixin Guo
- Department of Horticulture, Zhejiang University, Hangzhou, China
| | - Jin Xu
- Department of Horticulture, Zhejiang University, Hangzhou, China
| | - Yu Wang
- Department of Horticulture, Zhejiang University, Hangzhou, China
| | - Chaoyi Hu
- Department of Horticulture, Zhejiang University, Hangzhou, China
| | - Kai Shi
- Department of Horticulture, Zhejiang University, Hangzhou, China.,Key Laboratory of Horticultural Plants Growth and Development, Agricultural Ministry of China, Hangzhou, China
| | - Jie Zhou
- Department of Horticulture, Zhejiang University, Hangzhou, China.,Key Laboratory of Horticultural Plants Growth and Development, Agricultural Ministry of China, Hangzhou, China
| | - Xiaojian Xia
- Department of Horticulture, Zhejiang University, Hangzhou, China.,Key Laboratory of Horticultural Plants Growth and Development, Agricultural Ministry of China, Hangzhou, China
| | - Yanhong Zhou
- Department of Horticulture, Zhejiang University, Hangzhou, China.,Key Laboratory of Horticultural Plants Growth and Development, Agricultural Ministry of China, Hangzhou, China
| | - Christine H Foyer
- School of Biosciences, College of Life and Environmental Sciences, University of Birmingham, Edgbaston, UK
| | - Jingquan Yu
- Department of Horticulture, Zhejiang University, Hangzhou, China
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Rajagukguk YV, Arnold M, Gramza-Michałowska A. Pulse Probiotic Superfood as Iron Status Improvement Agent in Active Women-A Review. Molecules 2021; 26:molecules26082121. [PMID: 33917113 PMCID: PMC8067853 DOI: 10.3390/molecules26082121] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 12/17/2022] Open
Abstract
Active women or women of reproductive age (15–49 years old) have a high risk of suffering from anaemia. Anaemia is not solely caused by iron deficiency, however, the approaches to improve iron status in both cases are greatly related. Improving the iron status of active women can be done by dietary intervention with functional food. This review aims to provide insights about the functional food role to increase iron absorption in active women and the potency of pulse probiotic superfood development in dry matrices. Results showed that the beneficial effect of iron status is significantly improved by the synergic work between probiotic and prebiotic. Furthermore, chickpeas and lentils are good sources of prebiotic and the consumption of pulses are related with 21st century people’s intention to eat healthy food. There are wide possibilities to develop functional food products incorporated with probiotics to improve iron status in active woman.
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Zhang YY, Stockmann R, Ng K, Ajlouni S. Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes. Crit Rev Food Sci Nutr 2020; 62:1696-1712. [PMID: 33190514 DOI: 10.1080/10408398.2020.1846014] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Myo-Inositol hexakisphosphate or phytic acid concentration is a prominent factor known to impede divalent element bioavailability in vegetal foods including legumes. Both in vivo and in vitro studies have suggested that phytic acid and other plant-based constituents may synergistically form insoluble complexes affecting bioavailability of essential elements. This review provides an overview of existing investigations on the role of phytic acid in the binding, solubility and bioavailability of iron, zinc and calcium with a focus on legumes. Given the presence of various interference factors within legume matrices, current findings suggest that the commonly adapted approach of using phytic acid-element molar ratios as a bioavailability predictor may only be valid in limited circumstances. In particular, differences between protein properties and molar concentrations of other interacting ions are likely responsible for the observed poor correlations. The role of phytate degradation in element bioavailability has been previously examined, and in this review we re-emphasize its importance as a tool to enhance mineral bioavailability of mineral fortified legume crops. Food processing strategies to achieve phytate reduction were identified as promising tools to increase mineral bioavailability and included germination and fermentation, particularly when other bioavailability promoters (e.g. NaCl) are simultaneously added.
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Affiliation(s)
- Yianna Y Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia.,CSIRO Agriculture & Food, Werribee, Victoria, Australia
| | | | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
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Zhang YY, Panozzo J, Hall MS, Ajlouni S. Bioaccessibility of Some Essential Minerals in Three Selected Australian Pulse Varieties Using an In Vitro Gastrointestinal Digestion Model. J Food Sci 2018; 83:2873-2881. [PMID: 30370926 DOI: 10.1111/1750-3841.14377] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2018] [Revised: 09/25/2018] [Accepted: 09/30/2018] [Indexed: 12/14/2022]
Abstract
Australian produced pulse grains are exported worldwide, predominantly to developing countries where severe essential mineral deficiencies putatively subsist. An in vitro digestion model that simulates human gastric, intestinal and colonic digestion and fermentation, was used to examine the bioaccessibility of Fe, Mg, K, Ca, P, Zn, Mn, and Cu in commercially available cultivars of Australian field pea, lentil, and sweet lupin. The hull and dehulled seeds were prepared following a traditional cooking method, and quantities of bioaccessible minerals were assessed at each stage of in vitro digestion using ICP-OES elemental analyses. Results revealed that dehulled field pea (100 g dry weight) had the highest bioaccessible quantity of Fe (2.44 ± 0.73 mg), K (717.10 ± 56.66 mg), P (272.88 ± 9.30 mg), Zn (1.72.028 ± 0.28 mg), and Cu (0.41 ± 0.02 mg). Dehulled lupin was the best source of Mg (138.62 ± 1.53 mg) and Mn (1.28 ± 0.0.06 mg), and lentil hull showed the greatest Ca bioaccessible quantity (116.33 ± 16.73 mg/100 g dry weight). Additionally, the fed state digestion (11.7 mg bile/mL sample) increased the bioaccessibility of all elements significantly (P < 0.05) compared to fasted (1.95 mg bile/mL sample), except for Zn and Mn in lupin and lentils. These results demonstrated that dehulled seeds possess higher mineral bioaccessibility on a percentage basis compared with hulls, and that the fed state of in vitro digestion generally improved the mineral solubility significantly (P < 0.05). PRACTICAL APPLICATION: This research aimed to assess the prospective biological accessibility of various essential elements in three commercially available Australian pulses. Results of the study provided an insight into the contents of essential minerals in Australian pulses and illustrated the impact of traditional cooking of dehulled pulses on these minerals bioaccessibility. These findings will provide the consumers with information about some nutritional aspects of major Australian pulses.
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Affiliation(s)
- Yianna Y Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The Univ. of Melbourne, Parkville, VIC 3052, Australia
| | - Joe Panozzo
- Agriculture Victoria Research, Horsham, VIC 3400, Australia
| | - Michael S Hall
- Trace Analysis for Chemical, Earth and Environmental Sciences, Faculty of Veterinary and Agricultural Sciences, The Univ. of Melbourne, Parkville, VIC 3052, Australia
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The Univ. of Melbourne, Parkville, VIC 3052, Australia
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Sturtzel B, Elmadfa I, Hermann B, Schippinger W, Ohrenberger G. Effects of an enhanced iron dense foods offering in the daily meals served in geriatric institutions on measures of iron deficiency anemia. BMC Geriatr 2018; 18:123. [PMID: 29801478 PMCID: PMC5970462 DOI: 10.1186/s12877-018-0800-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2017] [Accepted: 04/30/2018] [Indexed: 12/18/2022] Open
Abstract
Background Iron deficiency is one of the most common causes of anemia in geriatric patients. Although the oral iron intake is often inadequate, the potential of iron dense foods in the daily meals of geriatric institutions is rarely considered. To test during a 1- year span whether an improved frequency of iron dense foods in the daily meals has an impact on the oral iron intake, the hemoglobin concentration and anemia prevalence of institutionalized geriatric patients. A parallel, open, pre-and post-oral nutrition intervention study. Two geriatric hospitals participated as intervention centers and one as comparison center. Methods In the two intervention centers, a menu plan adapted with iron dense foods was applied. In the comparison center the regular meals provisions was continued. At months 1, 6 and 12 of the intervention time the routine blood-parameter hemoglobin was taken from the geriatric hospital’s medical report. Component analysis assessed the nutrient density of the offered meals. 2-day-weighing records realized at month 1 and 6 of intervention-time assessed the iron intake. Ninety-nine geriatric patients in the intervention centers and 37 in the comparison center. All of them had multiple chronic diseases and an average age of 84 years. With the non-parametric Friedmann-Test for repeated measurements, we establish differences within the groups. With the Mann-Whitney-U-Test, we establish differences between the groups. For dichotomous variables, the chi-square-test was used. A p-value of< 0.05 was considered statistically significant for all analyses. Results In the intervention centers the iron intake (p < 0.001) and the hemoglobin concentration (p = 0.002) improved significantly (p < 0.001). As in the comparison center the frequency of meat and sausage offerings was twice as much as recommended also the hemoglobin concentration improved (p = 0.001). Conclusion Geriatric patients with anemia or low hemoglobin level benefit optimally from a diet rich in iron dense foods. Enhanced access to such can indeed correct iron deficiency anemia. Trial registration The ethics committee of the Municipality of Vienna (EK-13-043-0513) approved the study.
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Affiliation(s)
- Baerbel Sturtzel
- Department of Nutritional Sciences, University of Vienna, Althanstraße 14, 1090, Vienna, Austria.
| | - Ibrahim Elmadfa
- Department of Nutritional Sciences, University of Vienna, Althanstraße 14, 1090, Vienna, Austria
| | - Brigitte Hermann
- Albert Schweitzer Hospital, Long term care hospital, Albert-Schweitzer-Gasse 36, 8020, Graz, Austria
| | - Walter Schippinger
- Albert Schweitzer Hospital, Long term care hospital, Albert-Schweitzer-Gasse 36, 8020, Graz, Austria
| | - Gerald Ohrenberger
- Haus der Barmherzigkeit, Long term care hospital, Seeböckgasse 30a, 1060, Vienna, Austria
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Podder R, Tar'an B, Tyler RT, Henry CJ, DellaValle DM, Vandenberg A. Iron Fortification of Lentil (Lens culinaris Medik.) to Address Iron Deficiency. Nutrients 2017; 9:nu9080863. [PMID: 28800117 PMCID: PMC5579656 DOI: 10.3390/nu9080863] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 07/27/2017] [Accepted: 08/07/2017] [Indexed: 11/26/2022] Open
Abstract
Iron (Fe) deficiency is a major human health concern in areas of the world in which diets are often Fe deficient. In the current study, we aimed to identify appropriate methods and optimal dosage for Fe fortification of lentil (Lens culinaris Medik.) dal with FeSO4·7H2O (ferrous sulphate hepta-hydrate), NaFeEDTA (ethylenediaminetetraacetic acid iron (III) sodium salt) and FeSO4·H2O (ferrous sulphate mono-hydrate). We used a colorimetric method to determine the appearance of the dal fortified with fortificants at different Fe concentrations and under different storage conditions. Relative Fe bioavailability was assessed using an in vitro cell culture bioassay. We found that NaFeEDTA was the most suitable fortificant for red lentil dal, and at 1600 ppm, NaFeEDTA provides 13–14 mg of additional Fe per 100 g of dal. Lentil dal sprayed with fortificant solutions, followed by shaking and drying at 75 °C, performed best with respect to drying time and color change. Total Fe and phytic acid concentrations differed significantly between cooked unfortified and fortified lentil, ranging from 68.7 to 238.5 ppm and 7.2 to 8.0 mg g−1, respectively. The relative Fe bioavailability of cooked fortified lentil was increased by 32.2–36.6% compared to unfortified cooked lentil. We conclude that fortification of lentil dal is effective and could provide significant health benefits to dal-consuming populations vulnerable to Fe deficiency.
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Affiliation(s)
- Rajib Podder
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
| | - Bunyamin Tar'an
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
| | - Robert T Tyler
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
| | - Carol J Henry
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5C9, Canada.
| | - Diane M DellaValle
- Department of Nutrition and Dietetics, Marywood University, 2300, Adams Avenue, Scranton, PA 18509, USA.
| | - Albert Vandenberg
- Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
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Yang L, Zhang Y, Wang J, Huang Z, Gou L, Wang Z, Ren T, Piao J, Yang X. Non-Heme Iron Absorption and Utilization from Typical Whole Chinese Diets in Young Chinese Urban Men Measured by a Double-Labeled Stable Isotope Technique. PLoS One 2016; 11:e0153885. [PMID: 27099954 PMCID: PMC4839665 DOI: 10.1371/journal.pone.0153885] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Accepted: 04/05/2016] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND This study was to observe the non-heme iron absorption and biological utilization from typical whole Chinese diets in young Chinese healthy urban men, and to observe if the iron absorption and utilization could be affected by the staple food patterns of Southern and Northern China. MATERIALS AND METHODS Twenty-two young urban men aged 18-24 years were recruited and randomly assigned to two groups in which the staple food was rice and steamed buns, respectively. Each subject received 3 meals containing approximately 3.25 mg stable 57FeSO4 (the ratio of 57Fe content in breakfast, lunch and dinner was 1:2:2) daily for 2 consecutive days. In addition, approximately 2.4 mg 58FeSO4 was administered intravenously to each subject at 30-60 min after dinner each day. Blood samples were collected from each subject to measure the enrichment of the 57Fe and 58Fe. Fourteen days after the experimental diet, non-heme iron absorption was assessed by measuring 57Fe incorporation into red blood cells, and absorbed iron utilization was determined according to the red blood cell incorporation of intravenously infused 58Fe SO4. RESULTS Non-heme iron intake values overall, and in the rice and steamed buns groups were 12.8 ±2.1, 11.3±1.3 and 14.3±1.5 mg, respectively; the mean 57Fe absorption rates were 11±7%, 13±7%, and 8±4%, respectively; and the mean infused 58Fe utilization rates were 85±8%, 84±6%, and 85±10%, respectively. There was no significantly difference in the iron intakes, and 57Fe absorption and infused 58Fe utilization rates between rice and steamed buns groups (all P>0.05). CONCLUSION We present the non-heme iron absorption and utilization rates from typical whole Chinese diets among young Chinese healthy urban men, which was not affected by the representative staple food patterns of Southern and Northern China. This study will provide a basis for the setting of Chinese iron DRIs.
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Affiliation(s)
- Lichen Yang
- Key laboratory of Trace Element Nutrition of the Ministry of Health, National Institute of Nutrition for Health, Chinese Center for Disease Control and Prevention, Beijing, 100050, P.R. China
| | - Yuhui Zhang
- Bethune Military Medical College, Shijiazhuang, Hebei, 050081, P.R. China
| | - Jun Wang
- National Institute of Metrology, National Research Center for Certified Reference Material, Beijing, 100029, P.R. China
| | - Zhengwu Huang
- Key laboratory of Trace Element Nutrition of the Ministry of Health, National Institute of Nutrition for Health, Chinese Center for Disease Control and Prevention, Beijing, 100050, P.R. China
| | - Lingyan Gou
- Bethune Military Medical College, Shijiazhuang, Hebei, 050081, P.R. China
| | - Zhilin Wang
- Bethune Military Medical College, Shijiazhuang, Hebei, 050081, P.R. China
| | - Tongxiang Ren
- National Institute of Metrology, National Research Center for Certified Reference Material, Beijing, 100029, P.R. China
| | - Jianhua Piao
- Key laboratory of Trace Element Nutrition of the Ministry of Health, National Institute of Nutrition for Health, Chinese Center for Disease Control and Prevention, Beijing, 100050, P.R. China
| | - Xiaoguang Yang
- Key laboratory of Trace Element Nutrition of the Ministry of Health, National Institute of Nutrition for Health, Chinese Center for Disease Control and Prevention, Beijing, 100050, P.R. China
- * E-mail:
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