Iron bioavailability and dietary reference values
Iron bioavailability and dietary reference values
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DOI：
10.3945/ajcn.2010.28674f
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发表时间：
2010-05-01
影响因子：
7.1
通讯作者：
Egli, Ines
中科院分区：
文献类型：
--
作者：
Hurrell, Richard;Egli, Ines
铁不同于其他矿物质，因为人体内的铁平衡只受吸收调节，因为没有生理机制来排泄。根据摄入数据和同位素研究，在没有铁储备的受试者中，混合饮食的铁生物利用度估计在14-18%之间，素食饮食的铁生物利用度估计在5-12%之间，这些值已被用来为所有人群产生膳食参考值。影响铁吸收的饮食因素，如植酸盐、多酚、钙、抗坏血酸和肌肉组织，在单餐同位素研究中反复被证明会影响铁吸收，而在多种饮食和多种抑制剂和增强剂的多餐研究中，单一成分的影响，如预期的那样，更为温和。强化铁和食品添加剂如赤藓酸对混合饮食中铁的生物利用度的重要性需要澄清。维生素A、类胡萝卜素和不可消化的碳水化合物对铁吸收的影响以及“肉类因素”的性质仍未得到解决。个体的铁状态和其他宿主因素，如肥胖，在铁的生物利用度中起关键作用，铁状态通常比饮食组成有更大的影响。因此，开发一系列铁生物利用度因子将是及时的，不仅基于饮食组成，而且基于受试者特征，如铁状态和肥胖患病率。中华临床医学杂志，2010;31（增刊）：362 - 367。
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 non-digestible 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. Am J Clin Nutr 2010;91(suppl):1461S-7S.