The Impact of Tannin Consumption on Iron Bioavailability and Status: A Narrative Review.
The Impact of Tannin Consumption on Iron Bioavailability and Status: A Narrative Review.
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DOI：
10.3945/cdn.116.000042
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发表时间：
2017-03
影响因子：
4.8
通讯作者：
Lindshield BL
中科院分区：
文献类型：
--
作者：
Delimont NM;Haub MD;Lindshield BL
缺铁仍然是一个全球性的健康问题，而诸如单宁酸等抗营养因素通常被认为是导致高发病率缺铁的原因。尽管如此，由于单宁的抗氧化活性，富含单宁的饮食可能具有潜在的有益心血管和抗癌特性。此外，流行病学研究和涉及饮食中富含抗营养因子（特别是单宁）的参与者的长期试验与单餐生物利用度研究相冲突。本文的目的是确定单宁对铁的生物利用度和状态的影响，并确定适应单宁是否会随着时间的推移降低单宁的抗营养作用。我们还旨在比较铁研究中使用的单宁。收集和整理了铁生物利用度和铁状态与单宁消耗相关的共同主题，以便根据所使用的模型和主题进行总结和合成。总的来说，研究中铁的生物利用度和状态之间存在不一致。单餐研究的水解和低聚儿茶素和表儿茶素单宁（茶和单宁酸）通常支持与单宁消耗有关的生物利用度降低，而不是与食物中更常见的浓缩单宁消耗有关。长期动物模型、流行病学和多餐研究一般不支持铁状态的变化与单宁摄入量有关。研究表明，长期摄入单宁可能以不同于单餐研究或铁的生物利用度模型预测的方式影响铁的状态。此外，铁的生物利用度研究使用更常被消耗的浓缩单宁，可以更好地预测餐时铁的生物利用度。需要更多的研究来开展具有代表性的抗营养铁研究，并调查随着时间的推移对单宁和其他抗营养因子的适应机制。
Iron deficiency remains a global health issue, and antinutritional factors, such as tannins, are often cited as contributors to the high prevalence of deficiency. Despite this, tannin-rich diets may have potential beneficial cardiovascular and cancer-fighting properties because of the antioxidant activity of tannins. Furthermore, epidemiologic studies and long-term trials involving participants who consumed diets rich in antinutritional factors, particularly tannins, conflict with single-meal bioavailability studies. The purpose of this narrative review is to determine the effect of tannins on iron bioavailability and status and establish whether adaptation to tannins reduces the antinutritional effects of tannins over time. We also aimed to compare tannins used in iron studies. Common themes related to iron bioavailability and iron status with tannin consumption were collected and collated for summary and synthesis based on models and subjects used. Overall, there was dissonance between iron bioavailability and status in studies. Single-meal studies with hydrolyzable and oligomeric catechin and epicatechin tannins (tea and tannic acid) generally support reductions in bioavailability related to tannin consumption but not consumption of condensed tannin, which are more commonly found in food. Long-term animal model, epidemiologic, and multimeal studies generally do not support changes in iron status related to tannin intake. Studies suggest that long-term tannin consumption may impact iron status in a different manner than single-meal studies or bioavailability iron models predict. Furthermore, iron bioavailability studies that use condensed tannins, which are more commonly consumed, may better predict mealtime iron bioavailability. More research is needed to develop representative antinutritional iron studies and investigate mechanisms underlying the adaptation to tannins and other antinutritional factors that occur over time.