Iron and zinc nutrition in the economically-developed world: a review.
Iron and zinc nutrition in the economically-developed world: a review.
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DOI：
10.3390/nu5083184
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发表时间：
2013-08-13
期刊：
影响因子：
5.9
通讯作者：
Szymlek-Gay EA
中科院分区：
文献类型：
--
作者：
Lim KH;Riddell LJ;Nowson CA;Booth AO;Szymlek-Gay EA
本综述比较了铁和锌的食物来源、膳食摄入量、膳食建议、营养状况、生物利用度和相互作用，重点关注经济发达国家的成年人。铁和锌的主要来源是谷物和肉类，强化铁和锌可能做出重要贡献。目前的强化做法令人担忧，因为对摄入量几乎没有监管或监测。在本次审查所包括的国家中，铁摄入量低于建议的个人比例与铁状况欠佳的个人比例相似。由于缺乏人口锌状况信息，无法对锌摄入量和锌状况进行类似的比较。重要的数据表明，铁吸收的抑制剂包括植酸盐，多酚，大豆蛋白和钙，增强剂包括动物组织和抗坏血酸。看来，这些，只有植酸盐和大豆蛋白也抑制锌的吸收。大多数数据来自单餐研究，与利用现实食物矩阵的研究相比，单餐研究往往会放大对铁吸收的影响。这些相互作用需要通过研究来证实，但在此期间，对于那些有缺铁风险的人来说，通过减少抑制剂的消耗和在进餐时使用增强剂来最大限度地吸收可能是谨慎的。
This review compares iron and zinc food sources, dietary intakes, dietary recommendations, nutritional status, bioavailability and interactions, with a focus on adults in economically-developed countries. The main sources of iron and zinc are cereals and meat, with fortificant iron and zinc potentially making an important contribution. Current fortification practices are concerning as there is little regulation or monitoring of intakes. In the countries included in this review, the proportion of individuals with iron intakes below recommendations was similar to the proportion of individuals with suboptimal iron status. Due to a lack of population zinc status information, similar comparisons cannot be made for zinc intakes and status. Significant data indicate that inhibitors of iron absorption include phytate, polyphenols, soy protein and calcium, and enhancers include animal tissue and ascorbic acid. It appears that of these, only phytate and soy protein also inhibit zinc absorption. Most data are derived from single-meal studies, which tend to amplify impacts on iron absorption in contrast to studies that utilize a realistic food matrix. These interactions need to be substantiated by studies that account for whole diets, however in the interim, it may be prudent for those at risk of iron deficiency to maximize absorption by reducing consumption of inhibitors and including enhancers at mealtimes.
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影响因子：
7.1
作者：
COOK, JD;MORCK, TA;LYNCH, SR
通讯作者：
LYNCH, SR
影响因子：
3.6
作者：
DAVIDSSON, L;ALMGREN, A;HURRELL, RF
通讯作者：
HURRELL, RF
影响因子：
1.9
作者：
Brown, Kenneth H.;Hambidge, K. Michael;Ranum, Peter
通讯作者：
Ranum, Peter
影响因子：
7.1
作者：
COOK, JD;MONSEN, ER
通讯作者：
MONSEN, ER
影响因子：
3.6
作者：
Davidsson, L;Almgren, A;Hurrell, RF
通讯作者：
Hurrell, RF