# 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.### Links

### Authors+Show Affiliations

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

### Source

The American journal of clinical nutrition 71:5 2000 May pg 1147-60

### MeSH

Alcohol DrinkingAlgorithms

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 ArticleResearch 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 -