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Prediction of dietary iron absorption: an algorithm for calculating absorption and bioavailability of dietary iron.

Abstract

BACKGROUND

Dietary iron absorption from a meal is determined by iron status, heme- and nonheme-iron contents, and amounts of various dietary factors that influence iron absorption. Limited information is available about the net effect of these factors.

OBJECTIVE

The objective was to develop an algorithm for predicting the effects of factors known to influence heme- and nonheme-iron absorption from meals and diets.

DESIGN

The basis for the algorithm was the absorption of iron from a wheat roll (22.1 +/- 0.18%) containing no known inhibitors or enhancers of iron absorption and adjusted to a reference dose absorption of 40%. This basal absorption was multiplied by the expected effect of different amounts of dietary factors known to influence iron absorption: phytate, polyphenols, ascorbic acid, meat, fish and seafood, calcium, egg, soy protein, and alcohol. For each factor, an equation describing the dose-effect relation was developed. Special considerations were made for interactions between individual factors.

RESULTS

Good agreement was seen when measurements of iron absorption from 24 complete meals were compared with results from use of the algorithm (r(2) = 0.987) and when mean iron absorption in 31 subjects served a varied whole diet labeled with heme- and nonheme-iron tracers over a period of 5 d was compared with the mean total iron absorption calculated by using the algorithm (P = 0.958).

CONCLUSIONS

This algorithm has several applications. It can be used to predict iron absorption from various diets, to estimate the effects expected by dietary modification, and to translate physiologic into dietary iron requirements from different types of diets.

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  • Authors+Show Affiliations

    ,

    Institute of Internal Medicine, the Department of Clinical Nutrition, the University of Göteborg, Sweden.

    Source

    MeSH

    Alcohol Drinking
    Algorithms
    Animals
    Ascorbic Acid
    Biological Availability
    Calcium
    Coffee
    Eggs
    Female
    Ferrous Compounds
    Flavonoids
    Humans
    Intestinal Absorption
    Iron, Dietary
    Male
    Meat
    Phenols
    Polymers
    Polyphenols
    Poultry
    Seafood
    Soybean Proteins
    Tea
    Triticum

    Pub Type(s)

    Journal Article
    Research Support, Non-U.S. Gov't

    Language

    eng

    PubMed ID

    10799377

    Citation

    Hallberg, L, and L Hulthén. "Prediction of Dietary Iron Absorption: an Algorithm for Calculating Absorption and Bioavailability of Dietary Iron." The American Journal of Clinical Nutrition, vol. 71, no. 5, 2000, pp. 1147-60.
    Hallberg L, Hulthén L. Prediction of dietary iron absorption: an algorithm for calculating absorption and bioavailability of dietary iron. Am J Clin Nutr. 2000;71(5):1147-60.
    Hallberg, L., & Hulthén, L. (2000). Prediction of dietary iron absorption: an algorithm for calculating absorption and bioavailability of dietary iron. The American Journal of Clinical Nutrition, 71(5), pp. 1147-60.
    Hallberg L, Hulthén L. Prediction of Dietary Iron Absorption: an Algorithm for Calculating Absorption and Bioavailability of Dietary Iron. Am J Clin Nutr. 2000;71(5):1147-60. PubMed PMID: 10799377.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Prediction of dietary iron absorption: an algorithm for calculating absorption and bioavailability of dietary iron. AU - Hallberg,L, AU - Hulthén,L, PY - 2000/5/9/pubmed PY - 2000/6/8/medline PY - 2000/5/9/entrez SP - 1147 EP - 60 JF - The American journal of clinical nutrition JO - Am. J. Clin. Nutr. VL - 71 IS - 5 N2 - BACKGROUND: Dietary iron absorption from a meal is determined by iron status, heme- and nonheme-iron contents, and amounts of various dietary factors that influence iron absorption. Limited information is available about the net effect of these factors. OBJECTIVE: The objective was to develop an algorithm for predicting the effects of factors known to influence heme- and nonheme-iron absorption from meals and diets. DESIGN: The basis for the algorithm was the absorption of iron from a wheat roll (22.1 +/- 0.18%) containing no known inhibitors or enhancers of iron absorption and adjusted to a reference dose absorption of 40%. This basal absorption was multiplied by the expected effect of different amounts of dietary factors known to influence iron absorption: phytate, polyphenols, ascorbic acid, meat, fish and seafood, calcium, egg, soy protein, and alcohol. For each factor, an equation describing the dose-effect relation was developed. Special considerations were made for interactions between individual factors. RESULTS: Good agreement was seen when measurements of iron absorption from 24 complete meals were compared with results from use of the algorithm (r(2) = 0.987) and when mean iron absorption in 31 subjects served a varied whole diet labeled with heme- and nonheme-iron tracers over a period of 5 d was compared with the mean total iron absorption calculated by using the algorithm (P = 0.958). CONCLUSIONS: This algorithm has several applications. It can be used to predict iron absorption from various diets, to estimate the effects expected by dietary modification, and to translate physiologic into dietary iron requirements from different types of diets. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/10799377/full_citation L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.1093/ajcn/71.5.1147 DB - PRIME DP - Unbound Medicine ER -