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Iron bioavailability and dietary reference values.

Abstract

Iron differs from other minerals because iron balance in the human body is regulated by absorption only because there is no physiologic mechanism for excretion. On the basis of intake data and isotope studies, iron bioavailability has been estimated to be in the range of 14-18% for mixed diets and 5-12% for vegetarian diets in subjects with no iron stores, and these values have been used to generate dietary reference values for all population groups. Dietary factors that influence iron absorption, such as phytate, polyphenols, calcium, ascorbic acid, and muscle tissue, have been shown repeatedly to influence iron absorption in single-meal isotope studies, whereas in multimeal studies with a varied diet and multiple inhibitors and enhancers, the effect of single components has been, as expected, more modest. The importance of fortification iron and food additives such as erythorbic acid on iron bioavailability from a mixed diet needs clarification. The influence of vitamin A, carotenoids, and nondigestible carbohydrates on iron absorption and the nature of the "meat factor" remain unresolved. The iron status of the individual and other host factors, such as obesity, play a key role in iron bioavailability, and iron status generally has a greater effect than diet composition. It would therefore be timely to develop a range of iron bioavailability factors based not only on diet composition but also on subject characteristics, such as iron status and prevalence of obesity.

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  • Authors+Show Affiliations

    ,

    Institute of Food, Nutrition and Health, Swiss Federal Institute of Technology, Zurich, Switzerland. richard.hurrell@ilw.agrl.ethz.ch

    Source

    The American journal of clinical nutrition 91:5 2010 May pg 1461S-1467S

    MeSH

    6-Phytase
    Animals
    Biological Availability
    Calcium
    Diet
    Dietary Proteins
    Flavonoids
    Food, Fortified
    Hemochromatosis
    Humans
    Intestinal Absorption
    Iron Overload
    Iron, Dietary
    Milk Proteins
    National Academies of Science, Engineering, and Medicine (U.S.) Health and Medicine Division
    Phenols
    Phytic Acid
    Polyphenols
    Reference Values
    United States

    Pub Type(s)

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

    Language

    eng

    PubMed ID

    20200263

    Citation

    Hurrell, Richard, and Ines Egli. "Iron Bioavailability and Dietary Reference Values." The American Journal of Clinical Nutrition, vol. 91, no. 5, 2010, 1461S-1467S.
    Hurrell R, Egli I. Iron bioavailability and dietary reference values. Am J Clin Nutr. 2010;91(5):1461S-1467S.
    Hurrell, R., & Egli, I. (2010). Iron bioavailability and dietary reference values. The American Journal of Clinical Nutrition, 91(5), 1461S-1467S. doi:10.3945/ajcn.2010.28674F.
    Hurrell R, Egli I. Iron Bioavailability and Dietary Reference Values. Am J Clin Nutr. 2010;91(5):1461S-1467S. PubMed PMID: 20200263.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Iron bioavailability and dietary reference values. AU - Hurrell,Richard, AU - Egli,Ines, Y1 - 2010/03/03/ PY - 2010/3/5/entrez PY - 2010/3/5/pubmed PY - 2010/5/29/medline SP - 1461S EP - 1467S JF - The American journal of clinical nutrition JO - Am. J. Clin. Nutr. VL - 91 IS - 5 N2 - Iron differs from other minerals because iron balance in the human body is regulated by absorption only because there is no physiologic mechanism for excretion. On the basis of intake data and isotope studies, iron bioavailability has been estimated to be in the range of 14-18% for mixed diets and 5-12% for vegetarian diets in subjects with no iron stores, and these values have been used to generate dietary reference values for all population groups. Dietary factors that influence iron absorption, such as phytate, polyphenols, calcium, ascorbic acid, and muscle tissue, have been shown repeatedly to influence iron absorption in single-meal isotope studies, whereas in multimeal studies with a varied diet and multiple inhibitors and enhancers, the effect of single components has been, as expected, more modest. The importance of fortification iron and food additives such as erythorbic acid on iron bioavailability from a mixed diet needs clarification. The influence of vitamin A, carotenoids, and nondigestible carbohydrates on iron absorption and the nature of the "meat factor" remain unresolved. The iron status of the individual and other host factors, such as obesity, play a key role in iron bioavailability, and iron status generally has a greater effect than diet composition. It would therefore be timely to develop a range of iron bioavailability factors based not only on diet composition but also on subject characteristics, such as iron status and prevalence of obesity. SN - 1938-3207 UR - https://www.unboundmedicine.com/medline/citation/20200263/Iron_bioavailability_and_dietary_reference_values_ L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.3945/ajcn.2010.28674F DB - PRIME DP - Unbound Medicine ER -