A follow‐up study of serum ferritin and transferrin receptor concentrations in Swedish adolescents at age 17 years compared to age 15

Samuelson, Gösta; Lönnerdal, Bo; Kempe, BR; Elverby, J E; Bratteby, Lars‐Eric

doi:10.1111/j.1651-2227.2000.tb00729.x

Cited by 23 publications

(10 citation statements)

References 14 publications

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“…Iron fortification was phased out mainly due to low bioavailability of added iron compound (carbonyl-Fe) (Hallberg et al, 1986). Subsequent studies have shown that this had a marginal effect on iron status (Samuelson et al, 2000;Ö hlund et al, 2008). The increased Se content in the market baskets indicates that actual intake may be closer to the recommendations (NNR, 2004).…”

Section: Table 3bmentioning

confidence: 97%

Contents of mineral elements in Swedish market basket diets

Becker

Jorhem

Sundström

et al. 2011

Journal of Food Composition and Analysis

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Section: Table 3bmentioning

confidence: 97%

Contents of mineral elements in Swedish market basket diets

Becker

Jorhem

Sundström

et al. 2011

Journal of Food Composition and Analysis

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“…So, among all the strategies used to deliver additional iron to humans, food fortification has the greatest potential to improve the iron status of the largest number of people. Iron fortification of food is now generally considered to be the best long term and cost effective strategy to increase the iron intake and it has been reported to contribute to iron intake among those consuming fortified food [6,12].…”

Section: Treatmentsmentioning

confidence: 99%

Use of Iron as a Fortificant in Whole-Wheat Flour and Leavened Flat Bread in Developing Countries

Anjum¹,

Zulfiqar²,

Asghar³

et al. 2006

CNF

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Among various nutritional strategies to combat iron deficiency, fortification of food is generally considered to be the best and cost effective long-term strategy. Iron is a key micronutrient and an integral part of haemoglobin, required for the transport of oxygen and carbon dioxide in blood. Among the cereals, which the ability of being successfully fortified with iron, wheat has additional advantage to be used as a vehicle. The bioavailability of iron added to wheat is several times greater than other staple foods such as maize and rice. As breads and leavened flat bread are the major portion of routine diet of a large number of population segments in developing countries, so wheat could be used as a vehicle for iron fortification, as the fortification of iron in flour does not show any direct effect on product quality and taste and also it is a low cost staple routine diet. Reduced or elemental iron and FeEDTA do not react with fat in flour and thus do not promote rancidity. The stability of different forms of iron depends on various factors including the nature of the food it is added to, the particle size and the exposure to heat and air. Among the various forms of iron, ferrous sulphate has excellent bioavailability. It is the fortificant of choice when used in bakery flour and other types of low extraction wheat flours and is the best iron source because of its high bioavailability and low cost. Iron fortification of wheat flour and its bakes products is steadily expanding around the world and is expected to remain so with the intend to combat in the battle against the global health problem of iron deficiency anaemia.

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“…There is a positive role for meat in the diet, especially among at risk subgroups, such as infants [60,61], adolescents [62] and women of reproductive age [53,57] where meat has been shown to improve iron absorption and status.…”

Section: Ironmentioning

confidence: 99%

The Significance of Meat in the Diet

Cosgrove¹,

Kiely

2005

CNF

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Meat is a nutrient dense food and meat and meat products are an important source of a wide range of nutrients. The protein content of meat is of high biological value with many essential amino acids. However, meat has been criticised for its fat content and addressing concerns with fat intakes, the meat industry has reduced the fat content of meat over the last 20 years. Meat is important source of B vitamins, especially thiamin, riboflavin and vitamin B12. Furthermore, meat provides large quantities of bioavailable micronutrients particularly iron, zinc, and vitamins A and D, which may not be obtained from other dietary sources. Conversely, meat consumption has been negatively linked with an increased risk of colorectal cancers, cardiovascular disease and most recently, obesity and type 2 diabetes. Specifically with regard to cancer risk, there is no agreement as to whether it is the type of meat, its fat content and fatty acid profiles, protein or iron content, the formation of carcinogens (e.g. heterocyclic amines) during cooking the addition of nitrates during preparation that are potential risk factors. Meat is a diverse food group encompassing cuts, processed and composite foods. Consequently, not all meat types make similar contributions to the diet or health outcomes. This review examines the potential positive role of meat in the diet while considering dietary recommendations and reviews some of the current epidemiological studies in relation to meat and disease risk.

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A follow‐up study of serum ferritin and transferrin receptor concentrations in Swedish adolescents at age 17 years compared to age 15

Cited by 23 publications

References 14 publications

Contents of mineral elements in Swedish market basket diets

Contents of mineral elements in Swedish market basket diets

Use of Iron as a Fortificant in Whole-Wheat Flour and Leavened Flat Bread in Developing Countries

The Significance of Meat in the Diet

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