Prediction of dietary iron absorption: an algorithm for calculating absorption and bioavailability of dietary iron.
Prediction of dietary iron absorption: an algorithm for calculating absorption and bioavailability of dietary iron.
复制标题
膳食铁吸收的预测：计算膳食铁吸收和生物利用度的算法。
DOI：
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复制
发表时间：
2000
影响因子：
7.1
通讯作者：
Lena Hulthén
中科院分区：
文献类型：
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作者：
Leif Hallberg;Lena Hulthén
背景
膳食中铁的吸收取决于铁的状态、血红素铁和非血红素铁的含量以及影响铁吸收的各种膳食因素的量。关于这些因素的净影响的资料有限。
目的
目的是开发一种算法，用于预测已知影响膳食和饮食中血红素铁和非血红素铁吸收的因素的影响。
设计
该算法的基础是来自小麦卷的铁吸收（22.1 +/- 0.18%），不含已知的铁吸收抑制剂或增强剂，并调整为40%的参考剂量吸收。这种基础吸收乘以已知影响铁吸收的不同量的饮食因素的预期效果：植酸盐，多酚，抗坏血酸，肉，鱼和海鲜，钙，鸡蛋，大豆蛋白和酒精。对于每个因素，开发了描述剂量-效应关系的方程。特别考虑了个别因素之间的相互作用。
结果
将24次完整膳食的铁吸收测量值与使用算法的结果进行比较（r（2）= 0.987），并将31名受试者在5 d内提供不同的血红素和非血红素铁示踪剂标记的全膳食的平均铁吸收与使用算法计算的平均总铁吸收进行比较（P = 0.958）时，观察到良好的一致性。
结论
该算法有几个应用。它可以用来预测从各种饮食铁的吸收，估计饮食调整预期的影响，并从不同类型的饮食转化为饮食铁的生理需求。
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.
影响因子：
10.3
作者：
Feskanich, D;Ziegler, RG;Colditz, GA
通讯作者：
Colditz, GA
影响因子：
7.1
作者：
HURRELL, RF;JUILLERAT, MA;COOK, JD
通讯作者：
COOK, JD
影响因子：
7.1
作者：
COOK, JD;REDDY, MB;HURRELL, RF
通讯作者：
HURRELL, RF