Modeling tool for calculating dietary iron bioavailability in iron-sufficient adults.
Modeling tool for calculating dietary iron bioavailability in iron-sufficient adults.
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DOI：
10.3945/ajcn.116.147389
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发表时间：
2017-06
期刊：
影响因子：
--
通讯作者：
Dainty JR
中科院分区：
文献类型：
--
作者：
Fairweather-Tait SJ;Jennings A;Harvey LJ;Berry R;Walton J;Dainty JR
背景：设定膳食参考值需要膳食铁生物利用度值。这些是根据预测算法、膳食中的非血红素铁吸收以及铁摄入量、血清铁蛋白浓度和铁需求的模型来估计的。目的：我们开发了一种新的交互式工具来预测膳食铁的生物利用度。设计：铁摄入量和血清铁蛋白（体内铁储备的定量标志物）来自两项针对英国和爱尔兰成年人的全国代表性研究以及一项针对英国诺福克老年人的试验，用于开发一个模型来预测不同血清铁蛋白浓度下的膳食铁吸收。炎症标志物升高或正在服用含铁补充剂的个体被排除在外。结果：男性、绝经前女性和绝经后女性的平均铁摄入量分别为 13.6、10.3 和 10.9 mg/d，平均血清铁蛋白浓度分别为 140.7、49.4 和 96.7 mg/L。该模型预测，当血清铁蛋白浓度为 15、30 和 60 mg/L 时，男性的平均膳食铁吸收率将分别为 22.3%、16.3% 和 11.6%；绝经前女性分别为 27.2%、17.2% 和 10.6%；绝经后女性的这一比例分别为 18.4%、12.7% 和 10.5%。结论：提出了计算任意血清铁蛋白浓度下膳食铁吸收的交互式程序。铁含量的差异部分取决于年龄，但也取决于饮食，其中肉类是一个关键决定因素。血清铁蛋白浓度较低时，饮食的效果更为明显。该模型可应用于任何已收集了有关铁摄入量和铁状态的代表性、高质量数据的成年人群。膳食铁生物利用度值可以根据血清铁蛋白的任何目标浓度得出，从而为风险管理者和公共卫生专业人员提供灵活和透明的基础，作为他们的饮食建议的基础。该试验在 ClinicalTrials.gov 上注册为 NCT01754012。
Background: Values for dietary iron bioavailability are required for setting dietary reference values. These are estimated from predictive algorithms, nonheme iron absorption from meals, and models of iron intake, serum ferritin concentration, and iron requirements. Objective: We developed a new interactive tool to predict dietary iron bioavailability. Design: Iron intake and serum ferritin, a quantitative marker of body iron stores, from 2 nationally representative studies of adults in the United Kingdom and Ireland and a trial in elderly people in Norfolk, United Kingdom, were used to develop a model to predict dietary iron absorption at different serum ferritin concentrations. Individuals who had raised inflammatory markers or were taking iron-containing supplements were excluded. Results: Mean iron intakes were 13.6, 10.3, and 10.9 mg/d and mean serum ferritin concentrations were 140.7, 49.4, and 96.7 mg/L in men, premenopausal women, and postmenopausal women, respectively. The model predicted that at serum ferritin concentrations of 15, 30, and 60 mg/L, mean dietary iron absorption would be 22.3%, 16.3%, and 11.6%, respectively, in men; 27.2%, 17.2%, and 10.6%, respectively, in premenopausal women; and 18.4%, 12.7%, and 10.5%, respectively, in postmenopausal women. Conclusions: An interactive program for calculating dietary iron absorption at any concentration of serum ferritin is presented. Differences in iron status are partly explained by age but also by diet, with meat being a key determinant. The effect of the diet is more marked at lower serum ferritin concentrations. The model can be applied to any adult population in whom representative, good-quality data on iron intake and iron status have been collected. Values for dietary iron bioavailability can be derived for any target concentration of serum ferritin, thereby giving risk managers and public health professionals a flexible and transparent basis on which to base their dietary recommendations. This trial was registered at clinicaltrials.gov as NCT01754012.
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影响因子：
7.1
作者：
Hurrell, Richard;Egli, Ines
通讯作者：
Egli, Ines
影响因子：
7.1
作者：
COOK, JD;DASSENKO, SA;LYNCH, SR
通讯作者：
LYNCH, SR
影响因子：
7.1
作者：
Hallberg, L;Hulten, L;Gramatkovski, E
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影响因子：
7.1
作者：
MONSEN, ER;HALLBERG, L;FINCH, CA
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FINCH, CA
影响因子：
3.7
作者：
Dainty JR;Berry R;Lynch SR;Harvey LJ;Fairweather-Tait SJ
通讯作者：
Fairweather-Tait SJ