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Modification of iron status in young overweight/mildly obese women by two dietary interventions designed to achieve weight loss.
Ann Nutr Metab 2007; 51(4):367-73AN

Abstract

AIMS

To determine the modification of iron status in a group of overweight/mildly obese women following two different weight control programs.

METHODS

The study subjects were 57 women who were assigned to one of two slightly hypocaloric diets: V (increased consumption of vegetables), or C (increased consumption of cereals, especially breakfast cereals). All data were determined at the start of the study and at 2 and 6 weeks into the dietary intervention period.

RESULTS

Both diets led to a reduction in body weight and heme iron intake, and an increase in the intake of total and non-heme iron, at 2 and 6 weeks. At 6 weeks, a reduction in transferrin levels was seen in C subjects. Subjects with the worst initial iron status (hemoglobin <P25: 12.6 g/l) following C diet showed an increase of mean corpuscular hemoglobin concentration at 2 and 6 weeks and improved hemoglobin levels at 6. Also at 6 weeks, the C subjects had more erythrocytes than similar V subjects (only considering women with hemoglobin <P25: 12.6 g/l).

CONCLUSIONS

A well-designed hypocaloric diet need not entail a risk of iron deficiency. Breakfast cereals are an important source of non-heme iron and could help to improve iron status, especially in women with poor initial iron levels.

Authors+Show Affiliations

Departamento de Nutrición, Facultad de Farmacia, Universidad Complutense, Madrid, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

17726315

Citation

Rodríguez-Rodríguez, E, et al. "Modification of Iron Status in Young Overweight/mildly Obese Women By Two Dietary Interventions Designed to Achieve Weight Loss." Annals of Nutrition & Metabolism, vol. 51, no. 4, 2007, pp. 367-73.
Rodríguez-Rodríguez E, López-Sobaler AM, Andrés P, et al. Modification of iron status in young overweight/mildly obese women by two dietary interventions designed to achieve weight loss. Ann Nutr Metab. 2007;51(4):367-73.
Rodríguez-Rodríguez, E., López-Sobaler, A. M., Andrés, P., Aparicio, A., Navia, B., & Ortega, R. M. (2007). Modification of iron status in young overweight/mildly obese women by two dietary interventions designed to achieve weight loss. Annals of Nutrition & Metabolism, 51(4), pp. 367-73.
Rodríguez-Rodríguez E, et al. Modification of Iron Status in Young Overweight/mildly Obese Women By Two Dietary Interventions Designed to Achieve Weight Loss. Ann Nutr Metab. 2007;51(4):367-73. PubMed PMID: 17726315.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Modification of iron status in young overweight/mildly obese women by two dietary interventions designed to achieve weight loss. AU - Rodríguez-Rodríguez,E, AU - López-Sobaler,A M, AU - Andrés,P, AU - Aparicio,A, AU - Navia,B, AU - Ortega,R M, Y1 - 2007/08/28/ PY - 2006/05/26/received PY - 2007/04/20/accepted PY - 2007/8/30/pubmed PY - 2007/10/13/medline PY - 2007/8/30/entrez SP - 367 EP - 73 JF - Annals of nutrition & metabolism JO - Ann. Nutr. Metab. VL - 51 IS - 4 N2 - AIMS: To determine the modification of iron status in a group of overweight/mildly obese women following two different weight control programs. METHODS: The study subjects were 57 women who were assigned to one of two slightly hypocaloric diets: V (increased consumption of vegetables), or C (increased consumption of cereals, especially breakfast cereals). All data were determined at the start of the study and at 2 and 6 weeks into the dietary intervention period. RESULTS: Both diets led to a reduction in body weight and heme iron intake, and an increase in the intake of total and non-heme iron, at 2 and 6 weeks. At 6 weeks, a reduction in transferrin levels was seen in C subjects. Subjects with the worst initial iron status (hemoglobin <P25: 12.6 g/l) following C diet showed an increase of mean corpuscular hemoglobin concentration at 2 and 6 weeks and improved hemoglobin levels at 6. Also at 6 weeks, the C subjects had more erythrocytes than similar V subjects (only considering women with hemoglobin <P25: 12.6 g/l). CONCLUSIONS: A well-designed hypocaloric diet need not entail a risk of iron deficiency. Breakfast cereals are an important source of non-heme iron and could help to improve iron status, especially in women with poor initial iron levels. SN - 1421-9697 UR - https://www.unboundmedicine.com/medline/citation/17726315/Modification_of_iron_status_in_young_overweight/mildly_obese_women_by_two_dietary_interventions_designed_to_achieve_weight_loss_ L2 - https://www.karger.com?DOI=10.1159/000107680 DB - PRIME DP - Unbound Medicine ER -