Iron nutrition in the UK: getting the balance right
Iron nutrition in the UK: getting the balance right
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DOI：
10.1079/pns2004394
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发表时间：
2004-11-01
影响因子：
7
通讯作者：
Fairweather-Tait, SJ
中科院分区：
文献类型：
--
作者：
Fairweather-Tait, SJ
铁稳态被认为是在英国饮食的背景下，使用信息铁的摄入量和状态从全国饮食和营养调查。评估铁的可用性，而不是总铁摄入量的重要性进行了讨论。饮食和主机相关的因素，确定铁的生物利用度（铁用于血红蛋白的生产）进行审查，使用单餐研究的信息。当考虑到适应性反应时，与高铁状态相关的食物包括肉类（血红素铁和“肉类因子”）以及水果和果汁（维生素C）。可能产生负面影响的食物包括乳制品（钙），高纤维食物（植酸盐）和茶和咖啡（多酚），但在边缘缺铁的群体中，如育龄妇女，影响更为明显。需要逐餐分析膳食摄入量数据，以预测英国饮食模式变化对铁营养的影响。目前的信息表明，在英国缺铁是一个更大的问题比铁超载。
Fe homeostasis is considered in the context of the UK diet, using information on Fe intake and status from the National Diet and Nutrition Surveys. The importance of assessing Fe availability rather than total Fe intake is discussed. Dietary and host-related factors that determine Fe bioavailability (Fe utilised for Hb production) are reviewed using information from single-meal studies. When adaptive responses are taken into consideration, foods associated with higher Fe status include meat (haem-Fe and the 'meat factor') and fruits and fruit juice (vitamin C). Foods that may have a negative impact include dairy products (Ca), high-fibre foods (phytate) and tea and coffee (polyphenols), but the effects are more apparent in groups with marginal Fe deficiency, such as women of childbearing age. Analysis of dietary intake data on a meal-by-meal basis is needed to predict the influence of changing dietary patterns on Fe nutrition in the UK. Current information suggests that in the UK Fe deficiency is a greater problem than Fe overload.