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Estimation of Dietary Iron Bioavailability from Food Iron Intake and Iron Status

Currently there are no satisfactory methods for estimating dietary iron absorption (bioavailability) at a population level, but this is essential for deriving dietary reference values using the factorial approach. The aim of this work was to develop a novel approach for estimating dietary iron absor...

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Autores principales: Dainty, Jack R., Berry, Rachel, Lynch, Sean R., Harvey, Linda J., Fairweather-Tait, Susan J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4214798/
https://www.ncbi.nlm.nih.gov/pubmed/25356629
http://dx.doi.org/10.1371/journal.pone.0111824
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author Dainty, Jack R.
Berry, Rachel
Lynch, Sean R.
Harvey, Linda J.
Fairweather-Tait, Susan J.
author_facet Dainty, Jack R.
Berry, Rachel
Lynch, Sean R.
Harvey, Linda J.
Fairweather-Tait, Susan J.
author_sort Dainty, Jack R.
collection PubMed
description Currently there are no satisfactory methods for estimating dietary iron absorption (bioavailability) at a population level, but this is essential for deriving dietary reference values using the factorial approach. The aim of this work was to develop a novel approach for estimating dietary iron absorption using a population sample from a sub-section of the UK National Diet and Nutrition Survey (NDNS). Data were analyzed in 873 subjects from the 2000–2001 adult cohort of the NDNS, for whom both dietary intake data and hematological measures (hemoglobin and serum ferritin (SF) concentrations) were available. There were 495 men aged 19–64 y (mean age 42.7±12.1 y) and 378 pre-menopausal women (mean age 35.7±8.2 y). Individual dietary iron requirements were estimated using the Institute of Medicine calculations. A full probability approach was then applied to estimate the prevalence of dietary intakes that were insufficient to meet the needs of the men and women separately, based on their estimated daily iron intake and a series of absorption values ranging from 1–40%. The prevalence of SF concentrations below selected cut-off values (indicating that absorption was not high enough to maintain iron stores) was derived from individual SF concentrations. An estimate of dietary iron absorption required to maintain specified SF values was then calculated by matching the observed prevalence of insufficiency with the prevalence predicted for the series of absorption estimates. Mean daily dietary iron intakes were 13.5 mg for men and 9.8 mg for women. Mean calculated dietary absorption was 8% in men (50(th) percentile for SF 85 µg/L) and 17% in women (50(th) percentile for SF 38 µg/L). At a ferritin level of 45 µg/L estimated absorption was similar in men (14%) and women (13%). This new method can be used to calculate dietary iron absorption at a population level using data describing total iron intake and SF concentration.
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spelling pubmed-42147982014-11-05 Estimation of Dietary Iron Bioavailability from Food Iron Intake and Iron Status Dainty, Jack R. Berry, Rachel Lynch, Sean R. Harvey, Linda J. Fairweather-Tait, Susan J. PLoS One Research Article Currently there are no satisfactory methods for estimating dietary iron absorption (bioavailability) at a population level, but this is essential for deriving dietary reference values using the factorial approach. The aim of this work was to develop a novel approach for estimating dietary iron absorption using a population sample from a sub-section of the UK National Diet and Nutrition Survey (NDNS). Data were analyzed in 873 subjects from the 2000–2001 adult cohort of the NDNS, for whom both dietary intake data and hematological measures (hemoglobin and serum ferritin (SF) concentrations) were available. There were 495 men aged 19–64 y (mean age 42.7±12.1 y) and 378 pre-menopausal women (mean age 35.7±8.2 y). Individual dietary iron requirements were estimated using the Institute of Medicine calculations. A full probability approach was then applied to estimate the prevalence of dietary intakes that were insufficient to meet the needs of the men and women separately, based on their estimated daily iron intake and a series of absorption values ranging from 1–40%. The prevalence of SF concentrations below selected cut-off values (indicating that absorption was not high enough to maintain iron stores) was derived from individual SF concentrations. An estimate of dietary iron absorption required to maintain specified SF values was then calculated by matching the observed prevalence of insufficiency with the prevalence predicted for the series of absorption estimates. Mean daily dietary iron intakes were 13.5 mg for men and 9.8 mg for women. Mean calculated dietary absorption was 8% in men (50(th) percentile for SF 85 µg/L) and 17% in women (50(th) percentile for SF 38 µg/L). At a ferritin level of 45 µg/L estimated absorption was similar in men (14%) and women (13%). This new method can be used to calculate dietary iron absorption at a population level using data describing total iron intake and SF concentration. Public Library of Science 2014-10-30 /pmc/articles/PMC4214798/ /pubmed/25356629 http://dx.doi.org/10.1371/journal.pone.0111824 Text en © 2014 Dainty et al http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited.
spellingShingle Research Article
Dainty, Jack R.
Berry, Rachel
Lynch, Sean R.
Harvey, Linda J.
Fairweather-Tait, Susan J.
Estimation of Dietary Iron Bioavailability from Food Iron Intake and Iron Status
title Estimation of Dietary Iron Bioavailability from Food Iron Intake and Iron Status
title_full Estimation of Dietary Iron Bioavailability from Food Iron Intake and Iron Status
title_fullStr Estimation of Dietary Iron Bioavailability from Food Iron Intake and Iron Status
title_full_unstemmed Estimation of Dietary Iron Bioavailability from Food Iron Intake and Iron Status
title_short Estimation of Dietary Iron Bioavailability from Food Iron Intake and Iron Status
title_sort estimation of dietary iron bioavailability from food iron intake and iron status
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4214798/
https://www.ncbi.nlm.nih.gov/pubmed/25356629
http://dx.doi.org/10.1371/journal.pone.0111824
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