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García-Maldonado E, Zapatera B, Alcorta A, Vaquero MP. A microalgae docosahexaenoic acid supplement does not modify the influence of sex and diet on iron status in Spanish vegetarians or omnivores: A randomized placebo-controlled crossover study. Nutrition 2024; 118:112282. [PMID: 38042044 DOI: 10.1016/j.nut.2023.112282] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 06/29/2023] [Accepted: 10/25/2023] [Indexed: 12/04/2023]
Abstract
OBJECTIVE Plant-based diets are accepted as healthy, provided that are well-planned and include supplements. In this context, iron deficiency is a threat, and data from Spanish vegetarians are scarce. The aim of this study was to determine if a microalgae ω-3 supplement rich in docosahexaenoic acid (DHA) affected iron status in this population. METHODS Iron biomarkers and nutrient intake (72-h dietary records) were analyzed in 204 usual consumers of lacto-ovo vegetarian (LOV), vegan (VEG), or omnivorous (OMN) diets. A randomized double-blind, placebo-controlled crossover trial was performed in a subgroup (n = 98) to test if a microalgae DHA supplement (250 mg/d for 5 wk) changed iron status. RESULTS Iron intake was higher in vegetarians than omnivores (P= 0.002), fiber intake was highest in vegans followed by lacto-ovo vegetarians and omnivores, whereas calcium intake was lower in vegans than both lacto-ovo vegetarians and omnivores (all P < 0.001). Women, regardless of diet type, showed lower iron status than men. Erythrocytes, hemoglobin, hematocrit, and serum ferritin were lower in lacto-ovo vegetarians and vegans than omnivores. The prevalence of iron deficiency anemia was low (<10%), but iron depletion (ferritin <15 ng/mL) was higher in lacto-ovo vegetarians than omnivores (P = 0.003). Iron biomarkers were similar in lacto-ovo vegetarians and vegans. The DHA supplementation did not change iron status compared with placebo. CONCLUSIONS Spanish vegetarians had lower iron status than omnivores. Consumption of eggs and dairy products increased the risk for iron deficiency, but a microalgae DHA supplement had no effect. Dietary strategies to increase iron bioavailability in vegetarians, particularly in lacto-ovo vegetarians and women, are recommended.
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Affiliation(s)
- Elena García-Maldonado
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), CSIC, Madrid, Spain
| | - Bélen Zapatera
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), CSIC, Madrid, Spain
| | - Alexandra Alcorta
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), CSIC, Madrid, Spain
| | - M Pilar Vaquero
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), CSIC, Madrid, Spain.
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Dehnad D, Ghorani B, Emadzadeh B, Emadzadeh M, Assadpour E, Rajabzadeh G, Jafari SM. Recent advances in iron encapsulation and its application in food fortification. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37703437 DOI: 10.1080/10408398.2023.2256004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/15/2023]
Abstract
Iron (Fe) is an important element for our body since it takes part in a huge variety of metabolic processes. However, the direct incorporation of Fe into food fortification causes a number of problems along with undesirable organoleptic properties. Thus, encapsulation has been suggested to alleviate this problem. This study first sheds more light on the Fe encapsulation strategies and comprehensively explains the results of Fe encapsulation studies in the last decade. Then, the latest attempts to use Fe (in free or encapsulated forms) to fortify foods such as bakery products, dairy products, rice, lipid-containing foods, salt, fruit/vegetable-based products, and infant formula are presented. Double emulsions are highly effective at keeping their Fe content and display encapsulation efficiency (EE) > 88% although it decreases upon storage. The encapsulation by gel beads possesses several advantages including high EE, as well as reduced and great Fe release in gastric and duodenal conditions, respectively. Cereals, particularly bread and wheat, are common staple foods globally; they are very suitable for food fortification by Fe derivatives. Nevertheless, the majority of Fe in flour is available as salts of phytic acid (IP6) and phytates, reducing Fe bioavailability in the human body. The sourdough process degrades IP6 completely while Chorleywood Bread Making Process and conventional processes decrease it by 75% in comparison with whole meal flour.
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Affiliation(s)
- Danial Dehnad
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Behrouz Ghorani
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Bahareh Emadzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Maryam Emadzadeh
- Clinical Research Development Unit, Ghaem Hospital, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Elham Assadpour
- Food Industry Research Co, Gorgan, Iran
- Food and Bio-Nanotech International Research Center (Fabiano), Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Ghadir Rajabzadeh
- Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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Huang L, Teng W, Cao J, Wang J. Liposomes as Delivery System for Applications in Meat Products. Foods 2022; 11:foods11193017. [PMID: 36230093 PMCID: PMC9564315 DOI: 10.3390/foods11193017] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/19/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
In the meat industry, microbial contamination, and lipid and protein oxidation are important factors for quality deterioration. Although natural preservatives have been widely used in various meat products, their biological activities are often reduced due to their volatility, instability, and easy degradation. Liposomes as an amphiphilic delivery system can be used to encapsulate food active compounds, which can improve their stability, promote antibacterial and antioxidant effects and further extend the shelf life of meat products. In this review, we mainly introduce liposomes and methods of their preparation including conventional and advanced techniques. Meanwhile, the main current applications of liposomes and biopolymer-liposome hybrid systems in meat preservation are presented.
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Affiliation(s)
- Li Huang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Wendi Teng
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Correspondence: (J.C.); (J.W.)
| | - Jinpeng Wang
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
- Correspondence: (J.C.); (J.W.)
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Albergamo A, Vadalà R, Metro D, Nava V, Bartolomeo G, Rando R, Macrì A, Messina L, Gualtieri R, Colombo N, Sallemi S, Leonardi M, Lo Turco V, Dugo G, Cicero N. Physicochemical, Nutritional, Microbiological, and Sensory Qualities of Chicken Burgers Reformulated with Mediterranean Plant Ingredients and Health-Promoting Compounds. Foods 2021; 10:foods10092129. [PMID: 34574239 PMCID: PMC8471101 DOI: 10.3390/foods10092129] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 09/03/2021] [Accepted: 09/07/2021] [Indexed: 11/16/2022] Open
Abstract
The quality of chicken burgers reformulated by the partial replacement of meat by Mediterranean plant ingredients and enriched with peculiar amounts of n-3 PUFAs, Mg, Fe, Se, and folic acid, was evaluated in comparison to conventional chicken burgers. Specifically, two types of burger were developed, namely the "Sicilian burger"-based on cherry tomato and rosemary-and the "Mediterranean burger"-with basil leaves and thyme essential oil-every recipe being differentially functionalized according to the nutritional requirements of consumers, such as children, pregnant women and elderly. Mediterranean ingredients were responsible for different pH, color, and cooking loss between conventional and functional burgers. Except for n-3 PUFAs resulting poorly fortified, the functionalization with Mg, Fe, Se, and vitamin B9 was successful in all products. Considering the target consumer categories, the daily consumption of the functional burger may assure an intake of Mg, Fe, and Se equal, respectively, to 37.31-59.90%, 17.76-46.81%, and 27.20-50.05%, and a cover of vitamin B9 of 31.98-48.31% of the relative population reference intakes. Fortified products kept a good microbiological quality during 5 days of refrigerated storage, and, according to the sensorial descriptive analysis and the hedonic test, they showed a higher acceptability than conventional burgers.
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Affiliation(s)
- Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
- Correspondence: ; Tel./Fax: +39-090-6764539
| | - Rossella Vadalà
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Daniela Metro
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Vincenzo Nava
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Giovanni Bartolomeo
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Antonio Macrì
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Laura Messina
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
| | - Roberto Gualtieri
- Avimecc Spa, C.da Fargione, Agglomerato Industriale ASI, 97015 Modica, Italy; (R.G.); (N.C.)
| | - Nadia Colombo
- Avimecc Spa, C.da Fargione, Agglomerato Industriale ASI, 97015 Modica, Italy; (R.G.); (N.C.)
| | | | - Michelangelo Leonardi
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Giacomo Dugo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
| | - Nicola Cicero
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (R.V.); (D.M.); (V.N.); (R.R.); (M.L.); (V.L.T.); (G.D.); (N.C.)
- Science4Life Srl, an Academic Spin-Off of University of Messina, Viale Annunziata, 98100 Messina, Italy; (G.B.); (A.M.); (L.M.)
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Fu D, Kurniawan TA, Avtar R, Xu P, Othman MHD. Recovering heavy metals from electroplating wastewater and their conversion into Zn 2Cr-layered double hydroxide (LDH) for pyrophosphate removal from industrial wastewater. CHEMOSPHERE 2021; 271:129861. [PMID: 33736203 DOI: 10.1016/j.chemosphere.2021.129861] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 12/31/2020] [Accepted: 02/02/2021] [Indexed: 06/12/2023]
Abstract
This work incorporated technological values into Zn2Cr-layered double hydroxide (LDH), synthesized from unused resources, for removal of pyrophosphate (PP) in electroplating wastewater. To adopt a resource recovery for the remediation of the aquatic environment, the Zn2Cr-LDH was fabricated by co-precipitation from concentrated metals of plating waste that remained as industrial by-products from metal finishing processes. To examine its applicability for water treatment, batch experiments were conducted at optimum M2+/M3+, pH, reaction time, and temperature. To understand the adsorption mechanisms of the PP by the adsorbent, the Zn2Cr-LDH was characterized using Brunauer-Emmett-Teller (BET), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FT-IR), scanning electron microscopy/energy dispersive X-ray spectroscopy (SEM/EDS), transmission electron microscopy (TEM), and X-ray photoelectron spectroscopy (XPS) analyses before and after adsorption treatment. An almost complete PP removal was attained by the Zn2Cr-LDH at optimized conditions: 50 mg/L of PP, 1 g/L of adsorbent, pH 6, and 6 h of reaction. Ion exchange controlled the PP removal by the adsorbent at acidic conditions. The PP removal well fitted a pseudo-second-order kinetics and/or the Langmuir isotherm model with 79 mg/g of PP adsorption capacity. The spent Zn2Cr-LDH was regenerated with NaOH with 86% of efficiency for the first cycle. The treated effluents could comply with the discharge limit of <1 mg/L. Overall, the use of the Zn2Cr-LDH as a low-cost adsorbent for wastewater treatment has contributed to national policy that promotes a zero-waste approach for a circular economy (CE) through a resource recovery paradigm.
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Affiliation(s)
- Dun Fu
- Key Laboratory of Mine Water Resource Utilization of Anhui Higher Education Institute, School of Resources and Civil Engineering, Suzhou University, Suzhou, 234000, Anhui, PR China; College of the Environment and Ecology, Xiamen University, Xiamen, 361102, Fujian province, PR China
| | - Tonni Agustiono Kurniawan
- College of the Environment and Ecology, Xiamen University, Xiamen, 361102, Fujian province, PR China; China-ASEAN College of Marine Sciences, Xiamen University Malaysia, Selangor Darul Ehsan, 43900, Malaysia.
| | - Ram Avtar
- Faculty of Environment Earth Sciences, Hokkaido University, Sapporo, 060-0810, Japan
| | - Pan Xu
- Key Laboratory of Mine Water Resource Utilization of Anhui Higher Education Institute, School of Resources and Civil Engineering, Suzhou University, Suzhou, 234000, Anhui, PR China
| | - Mohd Hafiz Dzarfan Othman
- Advanced Membrane Technology Research Centre (AMTEC), School of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia
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Supplementation with >Your< Iron Syrup Corrects Iron Status in a Mouse Model of Diet-Induced Iron Deficiency. BIOLOGY 2021; 10:biology10050357. [PMID: 33922324 PMCID: PMC8147123 DOI: 10.3390/biology10050357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/23/2021] [Revised: 04/15/2021] [Accepted: 04/20/2021] [Indexed: 11/17/2022]
Abstract
The objective of this study was to compare the effects of >Your< Iron Syrup, a novel oral liquid iron-containing food supplement, with the commonly prescribed iron sulphate (Fe-sulphate) in a mouse model of diet-induced iron deficiency. Standard inbred BALB/cOlaHsd mice were fed low-iron diet for 11 weeks to induce significant decrease in blood haemoglobin and haematocrit and were then supplemented by gavage with either >Your< Iron Syrup or Fe-sulphate for two weeks. In >Your< Iron Syrup group, several markers of iron deficiency, such as serum iron concentration, transferrin saturation and ferritin level were significantly improved in both female and male mice. Fe-sulphate induced similar responses, except that it did not significantly increase iron serum in females and serum ferritin in both sexes. Fe-sulphate significantly increased liver-iron content which >Your< Iron Syrup did not. Transcription of Hamp and selected inflammatory genes in the liver was comparable between the two supplementation groups and with the Control diet group. Some sex-specific effects were noted, which were more pronounced and less variable in males. In conclusion, >Your< Iron Syrup was efficient, comparable and in some parameters superior to Fe-sulphate in improving iron-related parameters without inducing a response of selected liver inflammation markers in a mouse model of diet-induced iron deficiency.
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7
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Zečkanović A, Kavčič M, Prelog T, Šmid A, Jazbec J. Micronized, Microencapsulated Ferric Iron Supplementation in the Form of >Your< Iron Syrup Improves Hemoglobin and Ferritin Levels in Iron-Deficient Children: Double-Blind, Randomized Clinical Study of Efficacy and Safety. Nutrients 2021; 13:nu13041087. [PMID: 33810451 PMCID: PMC8066233 DOI: 10.3390/nu13041087] [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: 02/10/2021] [Revised: 03/23/2021] [Accepted: 03/24/2021] [Indexed: 12/19/2022] Open
Abstract
A major problem of oral iron supplementation efficacy in children is its tolerability and compliance. We aimed to determine the safety and efficacy of a novel food supplement >Your< Iron Syrup in the replenishment of iron stores and improvement of hematological parameters in iron-deficient children aged nine months to six years. We randomized 94 healthy children with iron deficiency in a ratio of 3:1 to either receive >Your< Iron Syrup or placebo. A 12-week supplementation with >Your< Iron Syrup resulted in a significant increase in ferritin and hemoglobin levels as compared to placebo (p = 0.04 and p = 0.02). Adverse events were reported with similar frequencies across both study arms. >Your< Iron Syrup represents an effective, well-tolerated, and safe option for the management of nutritional iron deficiency in children.
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Affiliation(s)
- Aida Zečkanović
- Department of Pediatric Hematology and Oncology, University Children’s Hospital, University Medical Centre Ljubljana, Bohoričeva ulica 20, 1000 Ljubljana, Slovenia; (A.Z.); (M.K.); (T.P.)
| | - Marko Kavčič
- Department of Pediatric Hematology and Oncology, University Children’s Hospital, University Medical Centre Ljubljana, Bohoričeva ulica 20, 1000 Ljubljana, Slovenia; (A.Z.); (M.K.); (T.P.)
| | - Tomaž Prelog
- Department of Pediatric Hematology and Oncology, University Children’s Hospital, University Medical Centre Ljubljana, Bohoričeva ulica 20, 1000 Ljubljana, Slovenia; (A.Z.); (M.K.); (T.P.)
| | - Alenka Šmid
- The Chair of Clinical Biochemistry, Faculty of Pharmacy, University of Ljubljana, Aškerčeva cesta 7, 1000 Ljubljana, Slovenia;
| | - Janez Jazbec
- Department of Pediatric Hematology and Oncology, University Children’s Hospital, University Medical Centre Ljubljana, Bohoričeva ulica 20, 1000 Ljubljana, Slovenia; (A.Z.); (M.K.); (T.P.)
- Correspondence:
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Man Y, Xu T, Adhikari B, Zhou C, Wang Y, Wang B. Iron supplementation and iron-fortified foods: a review. Crit Rev Food Sci Nutr 2021; 62:4504-4525. [PMID: 33506686 DOI: 10.1080/10408398.2021.1876623] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
About one-third of the world population is suffering from iron deficiency. Delivery of iron through diet is a practical, economical, and sustainable approach. Clinical studies have shown that the consumption of iron-fortified foods is one of the most effective methods for the prevention of iron deficiency. However, supplementing iron through diet can cause undesirable side-effects. Thus, it is essential to develop new iron-rich ingredients, iron-fortified products with high bioavailability, better stability, and lower cost. It is also essential to develop newer processing technologies for more effective fortification. This review compared the iron supplementation strategies used to treat the highly iron-deficient population and the general public. We also reviewed the efficacy of functional (iron-rich) ingredients that can be incorporated into food materials to produce iron-fortified foods. The most commonly available foods, such as cereals, bakery products, dairy products, beverages, and condiments are still the best vehicles for iron fortification and delivery.Scope of reviewThe manuscript aims at providing a comprehensive review of the latest publications that cover three aspects: administration routes for iron supplementation, iron-rich ingredients used for iron supplementation, and iron-fortified foods.
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Affiliation(s)
- Yaxing Man
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Tiantian Xu
- Guangdong Provincial Key Laboratory of Veterinary Pharmaceutics Development and Safety Evaluation, South China Agricultural University, Guangzhou, PR China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, Australia
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
| | - Yuchuan Wang
- School of Food Engineering, Jiangnan University, Wuxi, PR China
| | - Bo Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China
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Yang Z, Li H, Xu Y, Liu Y, Kan H, Fan F. Vacuum impregnation and drying of iron‐fortified water chestnuts. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14260] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zongling Yang
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Han Li
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Yuqiao Xu
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Yun Liu
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Huan Kan
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
| | - Fangyu Fan
- Key Laboratory for Forest Resources Conservation and Utilisation in the Southwest Mountains of China Ministry of Education College of Life Sciences Southwest Forestry University Kunming China
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10
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Wan D, Wu Q, Ni H, Liu G, Ruan Z, Yin Y. Treatments for Iron Deficiency (ID): Prospective Organic Iron Fortification. Curr Pharm Des 2019; 25:325-332. [DOI: 10.2174/1381612825666190319111437] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 03/13/2019] [Indexed: 12/27/2022]
Abstract
Iron deficiency, one of the most common nutritional deficient disorders, frequently affects infants,
adolescents and pregnant women and impairs growth, development and immune responses. Iron deficiency may
also be secondary to gastrointestinal conditions such as gastrectomy and inflammatory bowel disease, as well as
cancer and chronic uremia. Iron supplementation is the most commonly selected treatment option for iron deficiency.
This review summarizes the iron compounds currently recommended for the iron fortification of foods
and for clinical use. Additionally, this review discusses and compares the important aspects of high-quality iron
compounds/products and classes of compounds that enhance iron bioavailability. The development of efficient
iron fortification methods remains the most cost-effective and long-term approach to the treatment of iron deficiency
or related anemia. To date, no orally administered options for iron fortification can sufficiently replace the
parenteral administration of iron supplements, which includes the intramuscular injection of iron-dextran to neonatal
piglets and intravenous injection of iron supplements to patients with gastrointestinal disorders. Iron
bioavailability may be enhanced by encouraging customers to ingest iron-enriched foods together with dietary
sources of vitamin C, folic acid and/or oligosaccharides.
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Affiliation(s)
- Dan Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qinghua Wu
- College of Life Science, Yangtze University, Jingzhou, China
| | - Hengjia Ni
- Academician Workstation of Hunan Baodong Farming Co. Ltd., Hunan 422001, China
| | - Gang Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zheng Ruan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yulong Yin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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Bryszewska MA. Comparison Study of Iron Bioaccessibility from Dietary Supplements and Microencapsulated Preparations. Nutrients 2019; 11:E273. [PMID: 30691123 PMCID: PMC6412228 DOI: 10.3390/nu11020273] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Revised: 01/13/2019] [Accepted: 01/21/2019] [Indexed: 01/15/2023] Open
Abstract
Iron deficiency is the most common form of malnutrition. Factors responsible for this so-called "hidden hunger" include poor diet, increased micronutrient needs and health problems such as diseases and infections. Body iron status can be increased by the intake of dietary supplements and fortified food. The aim of the present study was to compare iron bioaccessibility from commercial nutritional supplements and iron microcapsules. A comparison study was performed under conditions mimicking gastric and gastrointestinal digestion. A preparation of encapsulated ferrous sulphate or lactate and vitamin C, in a formula, showed bioaccessibility factors of up to 100% when digested individually, and around 60% in the presence of a food matrix. The degree of oxidation of the ferrous ions differed, depending on the type of preparation, the presence of vitamin C and the food matrix. The highest percentage content of ferrous ion, in the soluble fractions after gastrointestinal digestion, was shown by the preparation containing microencapsulated ferrous lactate or ferrous sulphate and vitamin C. Encapsulation seems to limit the interaction of iron with the food matrix and protect it against oxidation, thus making it more accessible for intestinal uptake.
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12
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Blanco-Rojo R, Vaquero MP. Iron bioavailability from food fortification to precision nutrition. A review. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.04.015] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Mashkour M, Maghsoudlou Y, Kashaninejad M, Aalami M. Effect of ultrasound pretreatment on iron fortification of potato using vacuum impregnation. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13590] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Mana Mashkour
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Yahya Maghsoudlou
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mahdi Kashaninejad
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
| | - Mehran Aalami
- Department of Food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
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14
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Pogorzelska-Nowicka E, Atanasov AG, Horbańczuk J, Wierzbicka A. Bioactive Compounds in Functional Meat Products. Molecules 2018; 23:E307. [PMID: 29385097 PMCID: PMC6017222 DOI: 10.3390/molecules23020307] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 01/20/2018] [Accepted: 01/20/2018] [Indexed: 11/17/2022] Open
Abstract
Meat and meat products are a good source of bioactive compounds with positive effect on human health such as vitamins, minerals, peptides or fatty acids. Growing food consumer awareness and intensified global meat producers competition puts pressure on creating new healthier meat products. In order to meet these expectations, producers use supplements with functional properties for animal diet and as direct additives for meat products. In the presented work seven groups of key functional constituents were chosen: (i) fatty acids; (ii) minerals; (iii) vitamins; (iv) plant antioxidants; (v) dietary fibers; (vi) probiotics and (vii) bioactive peptides. Each of them is discussed in term of their impact on human health as well as some quality attributes of the final products.
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Affiliation(s)
- Ewelina Pogorzelska-Nowicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
| | - Atanas G Atanasov
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
- Department of Pharmacognosy, University of Vienna, Althanstrasse 14, 1090 Vienna, Austria.
| | - Jarosław Horbańczuk
- Institute of Genetics and Animal Breeding, Polish Academy of Sciences, 05-552 Jastrzębiec, Poland.
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Warsaw, Nowoursynowska Street 159c, 02-776 Warsaw, Poland.
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15
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De Smet S, Vossen E. Meat: The balance between nutrition and health. A review. Meat Sci 2016; 120:145-156. [DOI: 10.1016/j.meatsci.2016.04.008] [Citation(s) in RCA: 152] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Revised: 04/06/2016] [Accepted: 04/07/2016] [Indexed: 12/15/2022]
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16
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MATOS JUNIOR FED, THOMAZINI M, TRINDADE MA, FÁVARO-TRINDADE CS. Aplicação de vitamina C livre e encapsulada por spray chilling em salsicha de carne de frango: características físico-químicas, estabilidade e aceitação sensorial. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2015. [DOI: 10.1590/1981-6723.5615] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O aumento da conscientização do consumidor sobre a relação nutrição e saúde tem elevado os esforços para o desenvolvimento de alimentos contendo compostos bioativos capazes de promover benefícios adicionais à saúde além da nutrição básica, entre os quais a vitamina C. Entretanto, muitas vezes a adição desses compostos pode ser prejudicada por sua baixa estabilidade, bem como pela possibilidade de alterar as características do produto ao qual são aplicados. O objetivo deste estudo foi avaliar o efeito da aplicação de vitamina C livre ou encapsulada nas características físico-químicas e sensoriais de salsicha de carne frango, além de avaliar sua estabilidade durante armazenamento refrigerado. Três tratamentos foram avaliados: salsicha com vitamina C livre, salsicha com vitamina C encapsulada por spray chilling e salsicha sem adição de vitamina C. As salsichas foram caracterizadas quanto aos seguintes parâmetros: estabilidade da emulsão, atividade de água, teor de umidade e teste de aceitação sensorial, com 60 provadores não treinados, em relação aos atributos de sabor, textura, cor, aroma e aceitabilidade global. As salsichas também foram avaliadas quanto à estabilidade durante armazenamento a 4°C, por meio das análises de cor objetiva (L*, a* e b*), valor de pH, textura instrumental (dureza) e oxidação lipídica (TBARS). A aplicação da vitamina C, independentemente da forma aplicada, livre ou encapsulada, não alterou (p > 0,05) as características físico-químicas e sensoriais das salsichas, e promoveu estabilidade oxidativa satisfatória, mantendo os níveis de malonaldeído abaixo de 0,06 mg/kg de amostra durante 42 dias. Embora a encapsulação da vitamina C não tenha demonstrado vantagens em relação à sua aplicação na forma livre, a utilização da vitamina C livre nas concentrações estudadas neste trabalho, em salsicha produzida com carne de frango, como antioxidante, pode ser considerada promissora, tanto do ponto de vista tecnológico como para aumentar a saudabilidade deste produto.
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17
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Chronic iron deficiency as an emerging risk factor for osteoporosis: a hypothesis. Nutrients 2015; 7:2324-44. [PMID: 25849944 PMCID: PMC4425147 DOI: 10.3390/nu7042324] [Citation(s) in RCA: 105] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2015] [Revised: 03/18/2015] [Accepted: 03/19/2015] [Indexed: 01/25/2023] Open
Abstract
Iron is essential in oxygen transport and participates in many enzymatic systems in the body, with important roles in collagen synthesis and vitamin D metabolism. The relationship between iron and bone health comes from clinical observations in iron overload patients who suffered bone loss. The opposite scenario—whether iron deficiency, with or without anemia, affects bone metabolism—has not been fully addressed. This is of great interest, as this nutrient deficiency is a worldwide public health problem and at the same time osteoporosis and bone alterations are highly prevalent. This review presents current knowledge on nutritional iron deficiency and bone remodeling, the biomarkers to evaluate iron status and bone formation and resorption, and the link between iron and bone metabolism. Finally, it is hypothesized that chronic iron deficiency induces bone resorption and risk of osteoporosis, thus complete recovery from anemia and its prevention should be promoted in order to improve quality of life including bone health. Several mechanisms are suggested; hence, further investigation on the possible impact of chronic iron deficiency on the development of osteoporosis is needed.
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18
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Erihemu, Hironaka K, Oda Y, Koaze H. Iron enrichment of whole potato tuber by vacuum impregnation. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.043] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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19
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Toxqui L, Pérez-Granados AM, Blanco-Rojo R, Wright I, González-Vizcayno C, Vaquero MP. Effects of an Iron or Iron and Vitamin D–Fortified Flavored Skim Milk on Iron Metabolism: A Randomized Controlled Double-Blind Trial in Iron-Deficient Women. J Am Coll Nutr 2013; 32:312-20. [DOI: 10.1080/07315724.2013.826116] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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Contreras C, Barnuevo MD, Guillén I, Luque A, Lázaro E, Espadaler J, López-Román J, Villegas JA. Comparative study of the oral absorption of microencapsulated ferric saccharate and ferrous sulfate in humans. Eur J Nutr 2013; 53:567-74. [PMID: 23892521 DOI: 10.1007/s00394-013-0565-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2012] [Accepted: 07/15/2013] [Indexed: 11/26/2022]
Abstract
PURPOSE Our objective was to compare the absorption of microencapsulated ferric saccharate (MFS) and ferrous sulfate (FS) in a fortified milk product, using a crossover design. METHODS Seventeen non-iron-deficient healthy adults from both sexes participated in the study. On each intervention day (days 1 and 8), after an overnight fast, the volunteers consumed one type of product (test or control) and blood sampling was carried out at different times. The interventions days were separated by 7-day washout periods. This study was double blinded, crossover and randomized for nature of the test meals. The primary outcomes of the study were total serum iron and transferrin saturation. RESULTS No significant differences could be observed in serum iron concentration during the 6-h postprandial study due to the type of milk product consumed, and there was neither an effect of time nor an interaction between the type of milk product and time. Transferrin saturation significantly increased after the intake of both products (P < 0.005), reaching a peak value between hours 2 and 4. No significant differences were detected between MFS and FS, indicating that iron absorption from MFS is equivalent to absorption from FS. CONCLUSIONS MFS is a new ingredient that allows the fortification of a wide range of food products, including heat-processed and non-acidic products with similar absorption to FS, designed to produce neither organoleptic changes nor off-color development during storage of fortified food.
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Affiliation(s)
- Carlos Contreras
- Cátedra de Fisiología del Ejercicio, Departamento de Ciencias de la Salud, Universidad Católica San Antonio, Campus de los Jerónimos s/n, 30107, Guadalupe, Murcia, Spain
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21
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Olmedilla-Alonso B, Jiménez-Colmenero F, Sánchez-Muniz FJ. Development and assessment of healthy properties of meat and meat products designed as functional foods. Meat Sci 2013; 95:919-30. [PMID: 23623320 DOI: 10.1016/j.meatsci.2013.03.030] [Citation(s) in RCA: 126] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2013] [Revised: 03/18/2013] [Accepted: 03/19/2013] [Indexed: 10/27/2022]
Abstract
This review deals with the two major aspects to be considered in the context of meat-based functional foods and human health. One involves the different strategies used to improve (increase or reduce) the presence of bioactive (healthy and unhealthy) compounds in meat and meat products in order to develop potential meat-based functional foods; these strategies are basically concerned with animal production practices, meat processing and storage, distribution and consumption conditions. Since the link between the consumption of those foods and their potentially beneficial effects (improving health and/or reducing the risk of several chronic diseases) needs to be demonstrated scientifically, the second aspect considered is related to intervention studies to examine the functional capacity of meat-based potentially functional foods in humans, discussing how the functionality of a food can be assessed in terms of its effects on health in relation to both target body functions and risk factors.
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22
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Bò CD, Simonetti P, Gardana C, Riso P, Lucchini G, Ciappellano S. Horse meat consumption affects iron status, lipid profile and fatty acid composition of red blood cells in healthy volunteers. Int J Food Sci Nutr 2012; 64:147-54. [DOI: 10.3109/09637486.2012.728198] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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23
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Hoppe M, Brün B, Larsson MP, Moraeus L, Hulthén L. Heme iron-based dietary intervention for improvement of iron status in young women. Nutrition 2012; 29:89-95. [PMID: 22951158 DOI: 10.1016/j.nut.2012.04.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2011] [Revised: 04/03/2012] [Accepted: 04/03/2012] [Indexed: 10/28/2022]
Abstract
OBJECTIVE Conventional iron deficiency treatment with pharmacologic iron doses often causes side effects. Heme iron has high bioavailability and a low capacity to cause gastrointestinal side effects. This study investigated the possibility of using heme iron in the form of blood-based crisp bread as a diet-based treatment program to improve the iron status of women of reproductive age. METHODS In a 12-wk intervention study, 77 women (mean age 24 y) were assigned to one of four groups: blood-based crisp bread (35 mg of iron [Fe], 27 mg of which was heme Fe), iron supplementation consisting of 35 mg of non-heme iron/day (Fe35), iron supplementation consisting of 60 mg of non-heme iron/day (Fe60), and controls (iron-free tablets). RESULTS Body iron increased significantly in the crisp bread group by a median of 2.7 mg/kg (interquartile range 3.1, n = 18), in the Fe35 group by 2.7 mg/kg (interquartile range 2.8, n = 11), and in the Fe60 group by 4.1 mg/kg (interquartile range 3.6, n = 13), whereas no change was observed in the control group. No statistically significant difference in iron status increase was observed between the crisp bread group compared with the two iron-supplemented groups. CONCLUSION Dietary-based treatment containing heme iron has few side effects and can be used efficiently to improve the iron status of women of reproductive age.
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Affiliation(s)
- Michael Hoppe
- Department of Clinical Nutrition, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden.
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24
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Gera T, Sachdev HS, Boy E. Effect of iron-fortified foods on hematologic and biological outcomes: systematic review of randomized controlled trials. Am J Clin Nutr 2012; 96:309-24. [PMID: 22760566 DOI: 10.3945/ajcn.111.031500] [Citation(s) in RCA: 103] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
BACKGROUND The utility of iron fortification of food to improve iron deficiency, anemia, and biological outcomes is not proven unequivocally. OBJECTIVES The objectives were to evaluate 1) the effect of iron fortification on hemoglobin and serum ferritin and the prevalence of iron deficiency and anemia, 2) the possible predictors of a positive hemoglobin response, 3) the effect of iron fortification on zinc and iron status, and 4) the effect of iron-fortified foods on mental and motor development, anthropometric measures, and infections. DESIGN Randomized and pseudorandomized controlled trials that included food fortification or biofortification with iron were included. RESULTS Data from 60 trials showed that iron fortification of foods resulted in a significant increase in hemoglobin (0.42 g/dL; 95% CI: 0.28, 0.56; P < 0.001) and serum ferritin (1.36 μg/L; 95% CI: 1.23, 1.52; P < 0.001), a reduced risk of anemia (RR: 0.59; 95% CI: 0.48, 0.71; P < 0.001) and iron deficiency (RR: 0.48; 95% CI: 0.38, 0.62; P < 0.001), improvement in other indicators of iron nutriture, and no effect on serum zinc concentrations, infections, physical growth, and mental and motor development. Significant heterogeneity was observed for most of the evaluated outcomes. Sensitivity analyses and meta-regression for hemoglobin suggested a higher response with lower trial quality (suboptimal allocation concealment and blinding), use of condiments, and sodium iron edetate and a lower response when adults were included. CONCLUSION Consumption of iron-fortified foods results in an improvement in hemoglobin, serum ferritin, and iron nutriture and a reduced risk of remaining anemic and iron deficient.
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25
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Efficacy of a microencapsulated iron pyrophosphate-fortified fruit juice: a randomised, double-blind, placebo-controlled study in Spanish iron-deficient women. Br J Nutr 2011; 105:1652-9. [PMID: 21303569 DOI: 10.1017/s0007114510005490] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Fe-deficiency anaemia is a worldwide health problem. We studied the influence of consuming an Fe-fortified fruit juice on Fe status in menstruating women. A randomised, double-blind, placebo-controlled study of 16 weeks of duration was performed. Subjects were randomised into two groups: the P group (n 58) or the F group (n 64), and consumed, as a supplement to their usual diet, 500 ml/d of a placebo fruit juice or an Fe-fortified fruit juice, respectively. The Fe-fortified fruit juice, containing microencapsulated iron pyrophosphate, provided 18 mg Fe/d (100 % of the RDA). At baseline and monthly, dietary intake, body weight and Fe parameters were determined: total erythrocytes, haematocrit, mean corpuscular volume (MCV), red blood cell distribution width (RDW), Hb, serum Fe, serum ferritin, serum transferrin, transferrin saturation, soluble transferrin receptor (sTfR) and zinc protoporphyrin (ZnPP). The fruit juice consumption involved increased intake of carbohydrates and vitamin C, and increased BMI within normal limits. Ferritin was higher in the F group after week 4 (P < 0·05) and became 80 % higher than in the P group after week 16 (P < 0·001), and transferrin decreased in the F group compared with the P group after week 4 (P < 0·001). RDW was higher at weeks 4 and 8 in the F group compared with the P group (P < 0·05). Transferrin saturation increased after week 8, and haematocrit, MCV and Hb increased after week 12, in the F group compared with the P group. Serum Fe did not change. sTfR and ZnPP decreased in the F group at week 16 (P < 0·05). Iron pyrophosphate-fortified fruit juice improves Fe status and may be used to prevent Fe-deficiency anaemia.
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