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Sun B, Tan B, Zhang P, Zhu L, Wei H, Huang T, Li C, Yang W. Iron deficiency anemia: a critical review on iron absorption, supplementation and its influence on gut microbiota. Food Funct 2024; 15:1144-1157. [PMID: 38235788 DOI: 10.1039/d3fo04644c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2024]
Abstract
Iron deficiency anemia (IDA) caused by micronutrient iron deficiency has attracted global attention due to its adverse health effects. The regulation of iron uptake and metabolism is finely controlled by various transporters and hormones in the body. Dietary iron intake and regulation are essential in maintaining human health and iron requirements. The review aims to investigate literature concerning dietary iron intake and systemic regulation. Besides, recent IDA treatment and dietary iron supplementation are discussed. Considering the importance of the gut microbiome, the interaction between bacteria and micronutrient iron in the gut is also a focus of this review. The iron absorption efficiency varies considerably according to iron type and dietary factors. Iron fortification remains the cost-effective strategy, although challenges exist in developing suitable iron fortificants and food vehicles regarding bioavailability and acceptability. Iron deficiency may alter the microbiome structure and promote the growth of pathogenic bacteria in the gut, affecting immune balance and human health.
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Affiliation(s)
- Bolun Sun
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
- School of Nursing, Wenzhou Medical University, Wenzhou 325035, China
| | - Beibei Tan
- School of Agriculture and Food, Faculty of Science, University of Melbourne, Australia
| | - Panxue Zhang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Lianlian Zhu
- School of Nursing, Wenzhou Medical University, Wenzhou 325035, China
| | - Huamao Wei
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Chao Li
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
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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: 0] [Impact Index Per Article: 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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Perera DN, Palliyaguruge CL, Eapasinghe DD, Liyanage DM, Seneviratne RACH, Demini SMD, Jayasinghe JASM, Faizan M, Rajagopalan U, Galhena BP, Hays H, Senathilake K, Tennekoon KH, Samarakoon SR. Factors affecting iron absorption and the role of fortification in enhancing iron levels. NUTR BULL 2023; 48:442-457. [PMID: 37965925 DOI: 10.1111/nbu.12643] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 10/02/2023] [Accepted: 10/03/2023] [Indexed: 11/16/2023]
Abstract
Iron is an important micronutrient required for a number of biological processes including oxygen transport, cellular respiration, the synthesis of nucleic acids and the activity of key enzymes. The World Health Organization has recognised iron deficiency as the most common nutritional deficiency globally and as a major determinant of anaemia. Iron deficiency anaemia affects 40% of all children between the ages of 6 and 59 months, 37% of mothers who are pregnant and 30% of women between the ages of 15 and 49 years worldwide. Dietary iron exists in two main forms known as haem iron and non-haem iron. Haem iron is obtained from animal sources such as meat and shows higher bioavailability than non-haem iron, which can be obtained from both plant and animal sources. Different components in food can enhance or inhibit iron absorption from the diet. Components such as meat proteins and organic acids increase iron absorption, while phytate, calcium and polyphenols reduce iron absorption. Iron levels in the body are tightly regulated since both iron overload and iron deficiency can exert harmful effects on human health. Iron is stored mainly as haemoglobin and as iron bound to proteins such as ferritin and hemosiderin. Iron deficiency affects individuals at increased risk due to factors such as age, pregnancy, menstruation and various diseases. Different solutions for iron deficiency are applied at individual and community levels. Iron supplements and intravenous iron can be used to treat individuals with iron deficiency, while various types of iron-fortified foods and biofortified crops can be employed for larger communities. Foods such as rice, flour and biscuits have been used to prepare fortified iron products. However, it is important to ensure the fortification process does not exert significant negative effects on organoleptic properties and the shelf life of the food product.
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Affiliation(s)
- Dipun Nirmal Perera
- Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo, Colombo, Sri Lanka
| | | | - Dasuni Dilkini Eapasinghe
- Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo, Colombo, Sri Lanka
| | - Dilmi Maleesha Liyanage
- Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo, Colombo, Sri Lanka
| | - R A C Haily Seneviratne
- Department of Food Sciences Technology, Faculty of Livestock Fisheries and Nutrition, Wayamba University of Sri Lanka, Kuliyapitiya, Sri Lanka
| | - S M D Demini
- Lanka ORIX Leasing Company (LOLC) Advanced Technologies (Pvt) Ltd, Ethul Kotte, Sri Lanka
| | - J A S M Jayasinghe
- Lanka ORIX Leasing Company (LOLC) Advanced Technologies (Pvt) Ltd, Ethul Kotte, Sri Lanka
| | - Mishal Faizan
- Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo, Colombo, Sri Lanka
| | | | - B Prasanna Galhena
- Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo, Colombo, Sri Lanka
| | - Hasi Hays
- Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo, Colombo, Sri Lanka
| | - Kanishka Senathilake
- Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo, Colombo, Sri Lanka
| | - Kamani H Tennekoon
- Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo, Colombo, Sri Lanka
| | - Sameera R Samarakoon
- Institute of Biochemistry, Molecular Biology and Biotechnology, University of Colombo, Colombo, Sri Lanka
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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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Piskin E, Cianciosi D, Gulec S, Tomas M, Capanoglu E. Iron Absorption: Factors, Limitations, and Improvement Methods. ACS OMEGA 2022; 7:20441-20456. [PMID: 35755397 PMCID: PMC9219084 DOI: 10.1021/acsomega.2c01833] [Citation(s) in RCA: 65] [Impact Index Per Article: 32.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Accepted: 05/20/2022] [Indexed: 05/04/2023]
Abstract
Iron is an essential element for human life since it participates in many functions in the human body, including oxygen transport, immunity, cell division and differentiation, and energy metabolism. Iron homeostasis is mainly controlled by intestinal absorption because iron does not have active excretory mechanisms for humans. Thus, efficient intestinal iron bioavailability is essential to reduce the risk of iron deficiency anemia. There are two forms of iron, heme and nonheme, found in foods. The average daily dietary iron intake is 10 to 15 mg in humans since only 1 to 2 mg is absorbed through the intestinal system. Nutrient-nutrient interactions may play a role in dietary intestinal iron absorption. Dietary inhibitors such as calcium, phytates, polyphenols and enhancers such as ascorbic acid and proteins mainly influence iron bioavailability. Numerous studies have been carried out for years to enhance iron bioavailability and combat iron deficiency. In addition to traditional methods, innovative techniques are being developed day by day to enhance iron bioavailability. This review will provide information about iron bioavailability, factors affecting absorption, iron deficiency, and recent studies on improving iron bioavailability.
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Affiliation(s)
- Elif Piskin
- Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Danila Cianciosi
- Faculty of Medicine, Department of Clinical Sciences, Polytechnic University of Marche, via Pietro Ranieri, 60131 Ancona, Italy
| | - Sukru Gulec
- Molecular Nutrition and Human Physiology Laboratory, Department of Food Engineering, İzmir Institute of Technology, 35430 Urla, İzmir
| | - Merve Tomas
- Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303 Istanbul, Turkey
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
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Hasselberg AE, Nøstbakken OJ, Aakre I, Madsen L, Atter A, Steiner-Asiedu M, Kjellevold M. Nutrient and contaminant exposure from smoked European anchovy (Engraulis encrasicolus): Implications for children's health in Ghana. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108650] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Plant-Based Dietary Practices and Socioeconomic Factors That Influence Anemia in India. Nutrients 2021; 13:nu13103538. [PMID: 34684539 PMCID: PMC8537570 DOI: 10.3390/nu13103538] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 09/27/2021] [Accepted: 10/07/2021] [Indexed: 12/21/2022] Open
Abstract
While rates of malnutrition have declined over the last decade in India due to successful government interventions, the prevalence of anemia remains high. Staple foods provide almost 70% of the daily iron intake. As staple foods are a rich source of phytate, this ingested iron is poorly absorbed. Currently, 59% of children below 3 years of age, 50% of expectant mothers and 53% of women aged 15-19 years are anemic. The most common intervention strategy has been through the use of iron supplements. While the compliance has been low and supplies irregular, such high rates of anemia cannot be explained by iron deficiency alone. This review attempts to fit dietary and cooking practices, field-level diagnostics, cultural beliefs and constraints in implementation of management strategies into a larger picture scenario to offer insights as to why anemia continues to plague India. Since the rural Indian diet is predominantly vegetarian, we also review dietary factors that influence non-heme iron absorption. As a reference point, we also contrast anemia-related trends in India to the U.S.A. Thus, this review is an effort to convey a holistic evaluation while providing approaches to address this public health crisis.
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Ahern MB, Thilsted SH, Kjellevold M, Overå R, Toppe J, Doura M, Kalaluka E, Wismen B, Vargas M, Franz N. Locally-Procured Fish Is Essential in School Feeding Programmes in Sub-Saharan Africa. Foods 2021; 10:foods10092080. [PMID: 34574190 PMCID: PMC8466277 DOI: 10.3390/foods10092080] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 08/20/2021] [Accepted: 08/20/2021] [Indexed: 11/16/2022] Open
Abstract
Fish make an important contribution to micronutrient intake, long-chained polyunsaturated omega-3 fatty acids (n-3 LC-PUFAS), and animal protein, as well as ensuring food and nutrition security and livelihoods for fishing communities. Micronutrient deficiencies are persistent in sub-Saharan Africa (SSA), contributing to public health issues not only in the first 1000 days but throughout adolescence and into adulthood. School feeding programs (SFPs) and home-grown school feeding programs (HGSF), which source foods from local producers, particularly fisherfolk, offer an entry point for encouraging healthy diets and delivering essential macro- and micronutrients to schoolchildren, which are important for the continued cognitive development of children and adolescents and can contribute to the realization of sustainable development goals (SDGs) 1, 2, 3, 5, and 14. The importance of HGSF for poverty alleviation (SDG1) and zero hunger (SDG 2) have been recognized by the United Nations Hunger Task Force and the African Union Development Agency-New Partnership for African Development (AUDA-NEPAD), which formulated a strategy for HGSF to improve nutrition for the growing youth population across Africa. A scoping review was conducted to understand the lessons learned from SFPs, which included fish and fish products from small-scale producers, identifying the challenges and best practices for the inclusion of fish, opportunities for improvements across the supply chain, and gaps in nutritional requirements for schoolchildren which could be improved through the inclusion of fish. Challenges to the inclusion fish in SFPs include food safety, supply and access to raw materials, organizational capacity, and cost, while good practices include the engagement of various stakeholders in creating and testing fish products, and repurposing fisheries by-products or using underutilized species to ensure cost-effective solutions. This study builds evidence of the inclusion of nutritious fish and fish products in SFPs, highlighting the need to replicate and scale good practices to ensure sustainable, community-centred, and demand-driven solutions for alleviating poverty, malnutrition, and contributing to greater health and wellbeing in adolescence.
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Affiliation(s)
- Molly B. Ahern
- Fisheries and Aquaculture Division, Food and Agriculture Organization of the United Nations (FAO), 00153 Rome, Italy;
- Correspondence:
| | | | | | - Ragnhild Overå
- Department of Geography, University of Bergen, 5007 Bergen, Norway;
| | - Jogeir Toppe
- Sub-Regional Office for Mesoamerica, Food and Agriculture Organization of the United Nations (FAO), Panama City 32408, Panama;
| | - Michele Doura
- School-Based Programmes Unit, World Food Programme, 00148 Rome, Italy; (M.D.); (E.K.)
| | - Edna Kalaluka
- School-Based Programmes Unit, World Food Programme, 00148 Rome, Italy; (M.D.); (E.K.)
| | | | - Melisa Vargas
- Nutrition Division, Food and Agriculture Organization of the United Nations (FAO), 00153 Rome, Italy;
| | - Nicole Franz
- Fisheries and Aquaculture Division, Food and Agriculture Organization of the United Nations (FAO), 00153 Rome, Italy;
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Maternal Factors Associated with Levels of Fatty Acids, Specifically n-3 PUFA during Pregnancy: ECLIPSES Study. Nutrients 2021; 13:nu13020317. [PMID: 33499257 PMCID: PMC7912138 DOI: 10.3390/nu13020317] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/14/2021] [Accepted: 01/20/2021] [Indexed: 01/17/2023] Open
Abstract
An optimal fatty acid (FA) profile during pregnancy, especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), is essential for the health of the mother and child. Our aim was to identify the socioeconomic and maternal lifestyle factors associated with serum FA concentration in pregnant women. A longitudinal study was conducted on 479 pregnant women, who were assessed during the first (T1) and third (T3) trimesters of pregnancy. Data on maternal characteristics, food consumption, and lifestyle were collected. Serum FA concentrations were analysed by a gas chromatography–mass spectrometry combination. The multiple linear regression showed that high educational level and older age were significantly associated with higher EPA and DHA concentrations and lower values of n-6/n-3 and arachidonic acid (AA)/EPA in T1 and/or T3. Regarding diet—fish and seafood consumption increased EPA concentration and reduced n-6/n-3 and AA/EPA values in both trimesters, whereas its consumption increased DHA concentration only in T1. Smoking was associated with lower DHA concentration in T1 and higher values of n-6/n-3 ratio in both trimester. Overweight and obesity were associated with higher values of n-6/n-3 ratio and AA/EPA ratio in T1. A statistically non-significant association was observed with saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). In conclusion, high educational levels, older age, fish, seafood consumption, and/or non-smoking, are factors that influence better omega-3 polyunsaturated fatty acid (n-3 PUFA) profile in both trimesters of pregnancy. Further research is needed to go in-depth into these findings and their health consequences.
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Hasselberg AE, Wessels L, Aakre I, Reich F, Atter A, Steiner-Asiedu M, Amponsah S, Pucher J, Kjellevold M. Composition of nutrients, heavy metals, polycyclic aromatic hydrocarbons and microbiological quality in processed small indigenous fish species from Ghana: Implications for food security. PLoS One 2020; 15:e0242086. [PMID: 33180860 PMCID: PMC7660496 DOI: 10.1371/journal.pone.0242086] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Accepted: 10/26/2020] [Indexed: 12/12/2022] Open
Abstract
The triple burden of malnutrition is an incessant issue in low- and middle-income countries, and fish has the potential to mitigate this burden. In Ghana fish is a central part of the diet, but data on nutrients and contaminants in processed indigenous fish species, that are often eaten whole, are missing. Samples of smoked, dried or salted Engraulis encrasicolus (European anchovy), Brachydeuterus auritus (bigeye grunt), Sardinella aurita (round sardinella), Selene dorsalis (African moonfish), Sierrathrissa leonensis (West African (WA) pygmy herring) and Tilapia spp. (tilapia) were collected from five different regions in Ghana. Samples were analyzed for nutrients (crude protein, fat, fatty acids, several vitamins, minerals, and trace elements), microbiological quality (microbial loads of total colony counts, E. coli, coliforms, and Salmonella), and contaminants (PAH4 and heavy metals). Except for tilapia, the processed small fish species had the potential to significantly contribute to the nutrient intakes of vitamins, minerals, and essential fatty acids. High levels of iron, mercury and lead were detected in certain fish samples, which calls for further research and identification of anthropogenic sources along the value chains. The total cell counts in all samples were acceptable; Salmonella was not detected in any sample and E. coli only in one sample. However, high numbers of coliform bacteria were found. PAH4 in smoked samples reached high concentrations up to 1,300 μg/kg, but in contrast salted tilapia samples had a range of PAH4 concentration of 1 μg/kg to 24 μg/kg. This endpoint oriented study provides data for the nutritional value of small processed fish as food in Ghana and also provides information about potential food safety hazards. Future research is needed to determine potential sources of contamination along the value chains in different regions, identify critical points, and develop applicable mitigation strategies to improve the quality and safety of processed small fish in Ghana.
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Affiliation(s)
| | - Laura Wessels
- German Federal Institute for Risk Assessment, Berlin, Germany
| | - Inger Aakre
- Institute of Marine Research, Bergen, Norway
| | - Felix Reich
- German Federal Institute for Risk Assessment, Berlin, Germany
| | - Amy Atter
- Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
| | - Matilda Steiner-Asiedu
- Department of Nutrition and Food Science, School of Biological Sciences, University of Ghana, Legon, Accra, Ghana
| | - Samuel Amponsah
- Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
- Department of Fisheries and Water Resources, University of Energy and Natural Resources, Sunyani, Ghana
| | - Johannes Pucher
- German Federal Institute for Risk Assessment, Berlin, Germany
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Nordhagen A, Rizwan AAM, Aakre I, Moxness Reksten A, Pincus LM, Bøkevoll A, Mamun A, Haraksingh Thilsted S, Htut T, Somasundaram T, Kjellevold M. Nutrient Composition of Demersal, Pelagic, and Mesopelagic Fish Species Sampled Off the Coast of Bangladesh and Their Potential Contribution to Food and Nutrition Security-The EAF-Nansen Programme. Foods 2020; 9:foods9060730. [PMID: 32503114 PMCID: PMC7353586 DOI: 10.3390/foods9060730] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 05/20/2020] [Accepted: 05/27/2020] [Indexed: 12/12/2022] Open
Abstract
Fish is a major part of the Bangladeshi diet, but data on the nutrient composition of marine fish species are sparse. Mesopelagic fish may be a new potential resource of food and nutrients; however, nutrient composition data are lacking. The aim of this study was to provide nutrient composition data of fish species sampled off the coast of Bangladesh and determine their potential contribution to recommended nutrient intakes (RNI). Seven species from the pelagic, mesopelagic, and demersal zones were sampled from the coast of Bangladesh with Dr. Fridtjof Nansen in 2018. Three pooled samples containing 15-840 individuals from each species were analysed at the Institute of Marine Research, Norway. The demersal species contained substantially lower concentrations of nearly all nutrients, whereas the mesopelagic species generally were more nutrient dense. All species, except for the demersal species Bombay duck (9% dry matter), were found to contribute ≥100% to the RNI of vitamin B12, eicosapentaenoic acid, docosahexaenoic acid, and selenium. All species, except for the demersal fish species, contributed ≥25% to the RNI of six or more nutrients. The data presented in this paper are an important contribution to the Bangladeshi food composition table and contribute to the understanding of fish as an important source of micronutrients.
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Affiliation(s)
- Anna Nordhagen
- Institute of Marine Research, P.O. Box 2029 Nordnes, 5817 Bergen, Norway; (A.N.); (I.A.); (A.B.); (M.K.)
| | - Abu Ansar Md. Rizwan
- Health and Nutrition, Social Assistance and Rehabilitation for the Physically Vulnerable (SARPV), Cox’s Bazar 4700, Bangladesh;
| | - Inger Aakre
- Institute of Marine Research, P.O. Box 2029 Nordnes, 5817 Bergen, Norway; (A.N.); (I.A.); (A.B.); (M.K.)
| | - Amalie Moxness Reksten
- Institute of Marine Research, P.O. Box 2029 Nordnes, 5817 Bergen, Norway; (A.N.); (I.A.); (A.B.); (M.K.)
- Correspondence: ; Tel.: +47-975-83-269
| | - Lauren Michelle Pincus
- WorldFish, Jalan Batu Maung, Batu Maung, Bayan Lepas, Penang 11960, Malaysia; (L.M.P.); (S.H.T.)
| | - Annbjørg Bøkevoll
- Institute of Marine Research, P.O. Box 2029 Nordnes, 5817 Bergen, Norway; (A.N.); (I.A.); (A.B.); (M.K.)
| | - Al Mamun
- Marine Fisheries Survey Management Unit, Department of Fisheries, CGO Building-2, Agrabad, Chattogram 4100, Bangladesh;
| | | | - Thaung Htut
- Wildlife Conservation Society-Myanmar Program, P.O. Box Kamayut, Yangon 11041, Myanmar;
| | - Thiruchenduran Somasundaram
- Institute of Postharvest Technology, National Aquatic Resources Research and Development Agency (NARA), P.O. Box Colombo 01500, Sri Lanka;
| | - Marian Kjellevold
- Institute of Marine Research, P.O. Box 2029 Nordnes, 5817 Bergen, Norway; (A.N.); (I.A.); (A.B.); (M.K.)
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Animal source foods: Sustainability problem or malnutrition and sustainability solution? Perspective matters. GLOBAL FOOD SECURITY-AGRICULTURE POLICY ECONOMICS AND ENVIRONMENT 2020. [DOI: 10.1016/j.gfs.2019.100325] [Citation(s) in RCA: 103] [Impact Index Per Article: 25.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Moxness Reksten A, Joao Correia Victor AM, Baptista Nascimento Neves E, Myhre Christiansen S, Ahern M, Uzomah A, Lundebye AK, Kolding J, Kjellevold M. Nutrient and Chemical Contaminant Levels in Five Marine Fish Species from Angola-The EAF-Nansen Programme. Foods 2020; 9:E629. [PMID: 32422957 PMCID: PMC7278876 DOI: 10.3390/foods9050629] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 05/04/2020] [Accepted: 05/09/2020] [Indexed: 01/19/2023] Open
Abstract
Fish is a rich source of several important nutrients and an important part of the otherwise plant-dominated diet present in Angola. However, fish may also be a source of contaminants. The aim of this study was to analyse the nutrient contents and the levels of chemical contaminants, including arsenic, cadmium, mercury, and lead, in five commonly consumed marine fish species sampled during a survey with the research vessel Dr. Fridtjof Nansen in Angola. The species' contribution to recommended nutrient intakes (RNI) for women and children was assessed and compared to that of food products of terrestrial animal origin. All the sampled species are good sources of protein and micronutrients if included in the diet, and inter-species variation is evident. The species were identified to contribute 5-15% of the RNI for calcium, iron, iodine, and zinc and exceeded the contribution to protein and iron intakes of food products of terrestrial animal origin. Furthermore, the potential consumer exposure to chemical contaminants in the species was assessed. None of the species exceeded the maximum levels for cadmium, mercury, and lead, and the potential consumer exposure to cadmium and methylmercury was considered low. The data presented in this study represent an important contribution to African food composition tables.
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Affiliation(s)
- Amalie Moxness Reksten
- Seafood, Nutrition and Environmental State, Institute of Marine Research, P.O. Box 2029, Nordnes, 5817 Bergen, Norway; (S.M.C.); (A.-K.L.); (M.K.)
| | - Avelina M. Joao Correia Victor
- Quality Control Department of Fisheries Products, National Institute of Fisheries and Marine Research, P.O. Box 2901, Luanda, Angola; (A.M.J.C.V.); (E.B.N.N.)
| | - Edia Baptista Nascimento Neves
- Quality Control Department of Fisheries Products, National Institute of Fisheries and Marine Research, P.O. Box 2901, Luanda, Angola; (A.M.J.C.V.); (E.B.N.N.)
| | - Sofie Myhre Christiansen
- Seafood, Nutrition and Environmental State, Institute of Marine Research, P.O. Box 2029, Nordnes, 5817 Bergen, Norway; (S.M.C.); (A.-K.L.); (M.K.)
| | - Molly Ahern
- Fisheries and Aquaculture Division, Food and Agriculture Organization of the United Nations (FAO), 00153 Rome, Italy;
| | - Abimbola Uzomah
- Department of Food Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri 460114, Nigeria;
| | - Anne-Katrine Lundebye
- Seafood, Nutrition and Environmental State, Institute of Marine Research, P.O. Box 2029, Nordnes, 5817 Bergen, Norway; (S.M.C.); (A.-K.L.); (M.K.)
| | - Jeppe Kolding
- Department of Biological Sciences, University of Bergen, P.O. Box 7803, 5020 Bergen, Norway;
| | - Marian Kjellevold
- Seafood, Nutrition and Environmental State, Institute of Marine Research, P.O. Box 2029, Nordnes, 5817 Bergen, Norway; (S.M.C.); (A.-K.L.); (M.K.)
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Alvheim AR, Kjellevold M, Strand E, Sanden M, Wiech M. Mesopelagic Species and Their Potential Contribution to Food and Feed Security-A Case Study from Norway. Foods 2020; 9:foods9030344. [PMID: 32188085 PMCID: PMC7142554 DOI: 10.3390/foods9030344] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2020] [Revised: 02/28/2020] [Accepted: 03/11/2020] [Indexed: 12/17/2022] Open
Abstract
The projected increase in global population will demand a major increase in global food production. There is a need for more biomass from the ocean as future food and feed, preferentially from lower trophic levels. In this study, we estimated the mesopelagic biomass in three Norwegian fjords. We analyzed the nutrient composition in six of the most abundant mesopelagic species and evaluated their potential contribution to food and feed security. The six species make up a large part of the mesopelagic biomass in deep Norwegian fjords. Several of the analyzed mesopelagic species, especially the fish species Benthosema glaciale and Maurolicus muelleri, were nutrient dense, containing a high level of vitamin A1, calcium, selenium, iodine, eicopentaenoic acid (EPA), docosahexaenoic acid (DHA) and cetoleic acid. We were able to show that mesopelagic species, whose genus or family are found to be widespread and numerous around the globe, are nutrient dense sources of micronutrients and marine-based ingredients and may contribute significantly to global food and feed security.
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Intestinal Parasites, Anemia and Nutritional Status in Young Children from Transitioning Western Amazon. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2020; 17:ijerph17020577. [PMID: 31963189 PMCID: PMC7014309 DOI: 10.3390/ijerph17020577] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/07/2019] [Revised: 01/11/2020] [Accepted: 01/14/2020] [Indexed: 12/17/2022]
Abstract
Young children are particularly vulnerable to the chronic sequelae of anemia, including poor nutritional status. The aim of this study was to assess intestinal parasitic-infections and nutritional status (anemia and linear growth) in preschool children living in contemporary Amazonian communities. A cross-sectional study measured children’s intestinal parasites and hair-Hg (HHg)—biomarkers of fish consumption, hemoglobin levels, and growth (anthropometric Z-scores). Children came from traditional-living families (Itapuã), and tin-mining settlements (Bom Futuro) representing current transitioning populations. It covered 937 pre-school children (from 1 to 59 months of age) from traditional (247) and immigrant tin-mining families (688). There was a high prevalence of intestinal polyparasitic-infection in children from both communities, but mild anemia (hemoglobin concentrations) and moderate (chronic) malnutrition were more frequent in children from traditional families than in children from tin-mining settlers. Children from traditional families ate significantly more fish (HHg mean of 4.3 µg/g) than children from tin-mining families (HHg mean of 2.3 µg/g). Among traditional villagers, children showed a significant correlation (r = 0.2318; p = 0.0005) between hemoglobin concentrations and HHg concentrations. High rates of parasitic infection underlie the poverty and attendant health issues of young children in the Brazilian Amazon. The intestinal parasite burden affecting poor Amazonian children resulting from unsafe water, lack of sanitation and poor hygiene is the most urgent environmental health issue.
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Aakre I, Næss S, Kjellevold M, Markhus MW, Alvheim AR, Dalane JØ, Kielland E, Dahl L. New data on nutrient composition in large selection of commercially available seafood products and its impact on micronutrient intake. Food Nutr Res 2019; 63:3573. [PMID: 31360148 PMCID: PMC6642616 DOI: 10.29219/fnr.v63.3573] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2019] [Revised: 06/16/2019] [Accepted: 06/16/2019] [Indexed: 12/27/2022] Open
Abstract
Background Most foods, including seafood, undergo some sort of processing as an integrated part of the global food industry. The degree of processing depends on the type of product produced. Processed seafood products are an important part of the diet; thus, knowledge of nutrient content in seafood products is of great importance. Objective The aim of this study was to describe the content of selected nutrients in commercially available and market representative seafood products purchased from 3 different years. Methods Seafood products from 2015 (n = 16), 2017 (n = 35), and 2018 (n = 35) were analyzed as composite samples for macro- and micronutrients using accredited methods at the Institute of Marine Research in Norway. Results This study confirms that seafood products are good sources of several key nutrients, such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), vitamin D, vitamin B12, iodine, and selenium. Fatty fish products had the highest content of EPA, DHA, and vitamin D, while lean fish products had the highest content of vitamin B12 and minerals. However, some lean fish products, such as one portion of fish au gratin or fish cakes, also proved as good sources of EPA, DHA, and vitamin D, and contributed substantially to the recommended intake. Variations in nutrients were seen both within the same product category and between the same product category from different years. Conclusions These data give valuable insights into seafood products as a source of essential micronutrients and highlight the importance of these products for nutrition and health.
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Affiliation(s)
- Inger Aakre
- Food Security and Nutrition, Institute of Marine Research, Bergen, Norway
| | - Synnøve Næss
- Food Security and Nutrition, Institute of Marine Research, Bergen, Norway
| | - Marian Kjellevold
- Food Security and Nutrition, Institute of Marine Research, Bergen, Norway
| | - Maria Wik Markhus
- Food Security and Nutrition, Institute of Marine Research, Bergen, Norway
| | | | | | - Ellen Kielland
- Food Department, Norwegian Food Safety Authorities, Brumunddal, Norway
| | - Lisbeth Dahl
- Food Security and Nutrition, Institute of Marine Research, Bergen, Norway
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Amaro-Terrazos JZ, Iparraguirre ME, Jiménez-Soria A. [Effect of quinoa extract consumption on iron deficiency-induced anemia in mice]. Rev Salud Publica (Bogota) 2019; 21:232-235. [PMID: 33027334 DOI: 10.15446/rsap.v21n2.65311] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2017] [Accepted: 02/16/2019] [Indexed: 11/09/2022] Open
Abstract
OBJECTIVES To determine the effect of quinoa extract consumption on iron deficiency-induced anemia in mice. MATERIALS AND METHODS Thirty male M. musculus albino mice of the Balb/c strain, with an average weight of 24±32.7 g, were used. Three groups of ten mice each were formed: 1) a negative control group of iron-sufficient (IS) mice that received 40g/d of balanced feed for 7 weeks; 2) a positive control group of iron-deficient (ID) mice that received 40g/d of feed rich in iron for 7 weeks; and 3) an experimental group of ID mice that received 40 g/d of feed rich in iron for 7 weeks and 20 g/d of quinoa extract (QE) from week 5. Hemoglobin levels were measured. RESULTS At the end of the treatment, a significant difference was found in hemoglobin levels between the positive (ID mice: 8.9±1.1 g/dL) and experimental (ID+QU mice: 11.4±0.5 g/dL) groups (student's t, p<0.05). No significant difference was found in hemoglobin levels at the end of the induction period between the positive (IS mice: 9.1±1.1) and experimental (ID mice: 9.3±0.7) groups (student's t, p>0.05). CONCLUSIONS Under experimental conditions, quinoa has an antianemic effect based on the results of hemoglobin levels.
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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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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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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: 100] [Impact Index Per Article: 11.1] [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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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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Lim KHC, Riddell LJ, Nowson CA, Booth AO, Szymlek-Gay EA. Iron and zinc nutrition in the economically-developed world: a review. Nutrients 2013; 5:3184-211. [PMID: 23945676 PMCID: PMC3775249 DOI: 10.3390/nu5083184] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2013] [Revised: 07/19/2013] [Accepted: 07/26/2013] [Indexed: 12/21/2022] Open
Abstract
This review compares iron and zinc food sources, dietary intakes, dietary recommendations, nutritional status, bioavailability and interactions, with a focus on adults in economically-developed countries. The main sources of iron and zinc are cereals and meat, with fortificant iron and zinc potentially making an important contribution. Current fortification practices are concerning as there is little regulation or monitoring of intakes. In the countries included in this review, the proportion of individuals with iron intakes below recommendations was similar to the proportion of individuals with suboptimal iron status. Due to a lack of population zinc status information, similar comparisons cannot be made for zinc intakes and status. Significant data indicate that inhibitors of iron absorption include phytate, polyphenols, soy protein and calcium, and enhancers include animal tissue and ascorbic acid. It appears that of these, only phytate and soy protein also inhibit zinc absorption. Most data are derived from single-meal studies, which tend to amplify impacts on iron absorption in contrast to studies that utilize a realistic food matrix. These interactions need to be substantiated by studies that account for whole diets, however in the interim, it may be prudent for those at risk of iron deficiency to maximize absorption by reducing consumption of inhibitors and including enhancers at mealtimes.
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Affiliation(s)
| | | | | | | | - Ewa A. Szymlek-Gay
- Centre for Physical Activity and Nutrition Research, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia; E-Mails: (K.H.C.L); (L.J.R.); (C.A.N.); (A.O.B.)
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New Zealand green-lipped mussels (Perna canaliculus) enhance non-haem iron absorption in vitro. Br J Nutr 2012; 108:949-52. [PMID: 22214730 DOI: 10.1017/s0007114511006490] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Fe bioavailability can be manipulated by the nutritional composition of a meal. Ascorbic acid and unidentified components of meat, fish and poultry, but particularly beef, all appear to enhance the absorption of non-haem Fe. The aim of the present study is to identify whether extracts of green-lipped mussels (GLM; Perna canaliculus) enhance non-haem Fe absorption in Caco-2 cells and to compare the effect with that of beef. Raw GLM and raw beef homogenates were digested in vitro with pepsin at pH 2, and pancreatin and bile salts at pH 7. Tracer ⁵⁵Fe was used to measure cellular Fe uptake. Ascorbic acid was used as a positive control and egg albumin, exposed to the same in vitro digestion process, was used as a negative control. Caco-2 cell monolayers were incubated with treatments for 60 min. All values were standardised per μg of GLM, egg albumin, beef or ascorbic acid. The results showed that ascorbic acid enhanced non-haem Fe absorption to the highest degree. Beef and GLM digestates both significantly enhanced Fe absorption compared with egg albumin. In conclusion, GLM digestate significantly enhances non-haem Fe uptake in Caco-2 cells with a similar magnitude to that of beef.
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Bokhari F, Derbyshire EJ, Li W, Brennan CS. Can an iron-rich staple food help women to achieve dietary targets in pregnancy? Int J Food Sci Nutr 2011; 63:199-207. [PMID: 21942813 DOI: 10.3109/09637486.2011.618119] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Habitual iron intakes during pregnancy are typically lower than dietary guidelines, a risk for iron deficiency. The aim of this study was to determine whether regular consumption of bread naturally rich in iron could help women to achieve dietary targets. Thirty-three primiparous mothers were randomized to eat 3-4 slices of iron-rich or control bread daily for 6 weeks. Two 24-h-prompted (multiple-pass) dietary recalls were completed, and validated algorithms were used to determine the amount of 'available iron' from the diet. Regular consumption of iron-rich bread helped pregnant women to achieve UK dietary recommendations; the quantity of bread consumed by the participants contributed 27% versus 9% UK Reference Nutrient Intake (RNI) (14.8 mg/d) in the intervention versus the control group. Levels of total 'available iron' were similar in both groups and correlated positively with total dietary iron (r = 0.78, P = 0.0001), vitamin C (r = 0.43, P = 0.017) and non-haem iron (r = 0.77, P = 0.0001). Findings from this study show that iron-rich staple foods can help women reach dietary targets for iron. This is an area of great potential that could be of particular benefit to low-income/ethnically diverse population groups who have some of the lowest iron intakes. Further research using fortified staple foods containing higher levels of iron is now warranted to establish physiological benefits.
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Affiliation(s)
- F Bokhari
- Hollings Faculty, Centre of Food, Nutrition and Health Research, Manchester Metropolitan University, Old Hall Lane, Manchester M14 6HR, UK
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Bokhari F, Derbyshire E, Li W, Brennan CS, Stojceska V. A study to establish whether food-based approaches can improve serum iron levels in child-bearing aged women. J Hum Nutr Diet 2011; 25:95-100. [PMID: 21749488 DOI: 10.1111/j.1365-277x.2011.01185.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
BACKGROUND Iron-deficiency anaemia is particularly prevalent in pregnancy. The present study aimed to determine whether functional bread containing teff flour (i.e. naturally rich in iron) could be an alternative way of improving iron status. However, before testing whether its consumption can improve pregnancy iron status, the bio-availability of iron was determined in a sample of nonpregnant women. METHODS Fifty-eight women (20-50 years) were recruited from the University. Blood samples were taken at baseline to assess iron status and participants were screened to account for other factors affecting iron status. Twenty-four participants (haemoglobin 9.5-14.0g dL(-1) ) were recruited to take part in the intervention and allocated to five groups: (i) control bread (CB); (ii) teff bread (TB); (iii) TB+level 1 phytase (TB+P1); (iv) TB+level 2 phytase (TB+P2); or (v) a supplement containing 10 mg of ferrous sulphate. Venous blood samples were taken before the intervention and after 180-210min, aiming to determine changes in serum iron. RESULTS Consuming three or four slices of TB provided statistically significantly more iron (7.6mg) than CB (5.1mg) (P<0.001). Because participants were fasted, serum iron levels declined in all bread groups (average -1.5μm), although the smallest reduction was observed in the TB+P2 group (-0.3 μm). The area-under-the-curve from baseline to 210min was lower in the TB+P2 (-78.8μmol min L(-1) ) group compared to the other bread interventions, indicating higher levels of iron absorption in this group. CONCLUSIONS The results obtained in the present study show that TB consumption may help to maintain serum iron levels, especially when phytase is added. The findings from the study also demonstrate there may be potential to further improve the bio-availability of iron from non-haem food sources.
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Affiliation(s)
- F Bokhari
- Department of Food and Tourism Management, Hollings Faculty, Manchester Metropolitan University, Manchester, UK
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Hydroelectric reservoir inundation (Rio Madeira Basin, Amazon) and changes in traditional lifestyle: impact on growth and neurodevelopment of pre-school children. Public Health Nutr 2010; 14:661-9. [DOI: 10.1017/s136898001000248x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
AbstractObjectiveTo assess the dependence on fish consumption of families and its impact on nutritional status and neurodevelopment of pre-school children.DesignCross-sectional study that measured children’s hair mercury (HHg) as an indicator of family fish consumption, growth (anthropometricZ-scores, WHO standards) and neurological (Gesell developmental scores (GDS)) development.SettingTraditional living conditions among families residing in the area adjacent to the Samuel Dam (Western Amazon) hydroelectric reservoir.SubjectsTwo hundred and forty-nine pre-school children (1–59 months of age) from families transitioning from the traditional Amazonian lifestyle.ResultsFamily fish consumption was significantly correlated with children’s HHg concentration (Spearman’sr= 0·246,P< 0·0001); however, HHg had no significant association with growth (Z-scores). Overall, the prevalence of severe malnutrition, i.e. stunting (height-for-ageZ-score (HAZ) ≤ −3), underweight (weight-for-ageZ-score (WAZ) ≤ −3) and wasting (weight-for-heightZ-score (WHZ) ≤ −3) was 5·2 % (n13), 0 % and 0·8 % (n2), respectively. The prevalence of moderate stunting (HAZ ≥ −3 to ≤ −2), underweight (WAZ ≥ −3 to ≤ −2) and wasting (WHZ ≥ −3 to ≤ −2) was 8·8 % (n22), 2·4 % (n6) and 4·8 % (n12), respectively. Although 76 % of the children showed adequate GDS (>85), multiple regression analysis showed that fish consumption (as HHg) had no impact on GDS, but that some variables did interact significantly with specific domains (motor and language development).ConclusionsThe study showed that the families’ shift in fish consumption had no negative impact on the growth of young children and that ensuing methylmercury exposure has not been a noticeable neurodevelopmental hindrance.
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Navas-Carretero S, Pérez-Granados AM, Schoppen S, Sarria B, Carbajal A, Vaquero MP. Iron status biomarkers in iron deficient women consuming oily fish versus red meat diet. J Physiol Biochem 2009; 65:165-74. [DOI: 10.1007/bf03179067] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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An oily fish diet increases insulin sensitivity compared to a red meat diet in young iron-deficient women. Br J Nutr 2009; 102:546-53. [DOI: 10.1017/s0007114509220794] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Navas-Carretero S, Pérez-Granados AM, Sarriá B, Vaquero MP. Iron absorption from meat pate fortified with ferric pyrophosphate in iron-deficient women. Nutrition 2009; 25:20-4. [DOI: 10.1016/j.nut.2008.07.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2007] [Revised: 04/08/2008] [Accepted: 07/05/2008] [Indexed: 10/21/2022]
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