Adaptation of iron absorption in men consuming diets with high or low iron bioavailability

Hunt, John; Roughead, Zamzam K.

doi:10.1093/ajcn/71.1.94

Cited by 145 publications

(99 citation statements)

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“…The lack of significant change in iron indexes by Hunt and Roughead (25) and in our study may be a reflection of an adaptation of nonheme iron absorption, as found in a recent study (27) in which men adapted over time to diets of high and low iron bioavailabilities. This adaptive response was noted by decreased nonheme iron absorption of the men who consumed high bioavailable iron diets and an increased nonheme iron absorption in men who consumed low bioavailable iron diets over time.…”

Section: Discussionsupporting

confidence: 81%

“…In contrast, iron status indexes did respond to dietary intervention (26) in a seven-week crossover design study in postmenopausal women comparing controlled high meat, low meat, and low meat plus mineral supplement diets, all similar in phytate content. Opposite of what would have been expected, that a high meat diet would increase iron stores and/or positively affect iron status, the high meat diet resulted in decreased ferritin and increased TIBC.The lack of significant change in iron indexes by Hunt and Roughead (25) and in our study may be a reflection of an adaptation of nonheme iron absorption, as found in a recent study (27) in which men adapted over time to diets of high and low iron bioavailabilities. This adaptive response was noted by decreased nonheme iron absorption of the men who consumed high bioavailable iron diets and an increased nonheme iron absorption in men who consumed low bioavailable iron diets over time.…”

supporting

confidence: 55%

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Comparisons of vegetarian and beef-containing diets on hematological indexes and iron stores during a period of resistive training in older men

Wells

Haub

Fluckey

et al. 2003

Journal of the American Dietetic Association

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Objective-To test the hypothesis that older men who consumed a vegetarian (lacto-ovo) diet would develop a lower iron status compared with older men who consumed a beef-containing diet during a period of resistive training (RT). Design-Experimental, repeated measures study.Subjects-Twenty-one healthy men aged 59 to 78 years, with a BMI range of 24 to 33 kg/m 2 , completed the study.Intervention-All men consumed a vegetarian diet for 2 weeks (baseline). After this, the men were randomly assigned to one of two dietary groups. Eleven men consumed a beef-containing diet, and 10 men continued to consume a vegetarian diet for 12 weeks. During this time all subjects participated in RT three days per week, designated as RT1 to RT12.Main outcome measures-Serum ferritin and serum iron concentrations, transferrin saturation, transferrin receptor, total iron binding capacity, and selected hematological variables, as well as Address correspondence to: Wayne W. Campbell, PhD, Department of Foods and Nutrition, Purdue University, 700 West State St, West Lafayette, IN 47907. E-mail: campbellw@cfs.purdue.edu. Consumption of a beef-containing diet, having greater iron bioavailability, increases hematological parameters during resistive training; however, consumption of a lacto-ovo vegetarian diet did not adversely affect hematological profile NIH Public Access NIH-PA Author ManuscriptNIH-PA Author Manuscript NIH-PA Author Manuscript selected nutrient intakes and estimated iron bioavailability from three-day diet records, were determined at baseline, RT5, and RT12.Statistical analyses-A general linear model repeated-measures ANOVA was used to examine the effects of group, time, and group×time interactions for iron status and dietary data.Results-Total iron intake was not different between the two groups; however, the beef group had a three to four times greater intake of bioavailable iron (P<.01) than the vegetarian group. Serum iron, total iron binding capacity, transferrin saturation, and transferrin receptor were not significantly different between the beef and vegetarian groups, or changed over time with RT. Serum ferritin decreased over time in both the beef and vegetarian groups during RT (P<.01). Re-introduction of beef into the diets of the beef group increased hemoglobin concentration and hematocrit compared with the vegetarian group during the 12 weeks of RT (group×time, P<.05). These changes were within clinically normal limits.Applications/Conclusions-Older men who consume a beef-containing, higher-bioavailableiron diet, compared with a vegetarian, lower-bioavailable-iron diet, have an increased hematological profile during a 12-week period of RT. Older men who consume either a beef-containing or a vegetarian diet maintain a hematological profile within clinically normal limits during 12 weeks of RT.In the absence of disease or blood loss, iron status is primarily controlled by dietary iron absorption (1,2), which is regulated by current iron stores and the iron bioavailability of the diet (2,3). Iron bioavail...

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Section: Discussionsupporting

confidence: 81%

supporting

confidence: 55%

Comparisons of vegetarian and beef-containing diets on hematological indexes and iron stores during a period of resistive training in older men

Wells

Haub

Fluckey

et al. 2003

Journal of the American Dietetic Association

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“…The association between tea intake and iron status was addressed in two studies (Hunt & Roughead, 2000;Imai & Nakachi, 1995), of which one was an experiment (Hunt & Roughead, 2000; Table 3). The parallel designed experiment (Hunt & Roughead, 2000) in 31 healthy men (age !…”

Section: Menmentioning

confidence: 99%

“…The parallel designed experiment (Hunt & Roughead, 2000) in 31 healthy men (age ! 32 y) showed successful adaptation of iron absorption to diets with low iron bioavailability containing tea (from 1 g dry, black instant) with each meal.…”

Section: Menmentioning

confidence: 99%

Tea consumption and iron status

Temme

Hoydonck

2002

Eur J Clin Nutr

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OBJECTIVE:To give an overview of the association between tea consumption and iron status. METHODS: A PUBMED search was performed (up to June 2001) for all publications containing the words: tea and ferritin, h(a)emoglobin, iron status or an(a)emia. Sixteen studies were evaluated in groups with high (infants, children and premenopausal women) or low prevalence of iron deficiency (men and the elderly). RESULTS AND DISCUSSION: Of the 16 studies reviewed, six included infants and children, six premenopausal women, two men and two the elderly. In study groups with high prevalence of iron deficiency, tea consumption was inversely associated with serum ferritin and=or haemoglobin. The association disappeared when adjusting for confounding (dietary) factors, except for one study including 40% of iron deficient women. In groups with low prevalence of iron deficiency, tea consumption was not inversely associated with serum ferritin and=or haemoglobin. In those at risk for iron overload, such as middle-aged men, tea consumption may lower serum ferritin concentrations as reported in one study. This finding awaits further confirmation. CONCLUSION: This overview shows that tea consumption does not influence iron status in Western populations in which most people have adequate iron stores as determined by serum ferritin concentrations. Only in populations of individuals with marginal iron status does there seem to be a negative association between tea consumption and iron status.

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“…Vitamin C is known to improve iron absorption by preventing the formation of insoluble iron complexes with tannins and phytates. Vitamin C also converts ferric iron to ferrous form which is the required form for absorption by the intestinal mucosal cells [72].…”

Section: Favorable or Synergistic Nutrient Interactionsmentioning

confidence: 99%

The Concept of Cyclical Nutritional Therapy for Hair Growth which can be Applied for Wellness

Rajput¹

2017

J Nutr Food Sci

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Hair growth can be achieved by fighting hair loss with medications or by strengthening the hair roots with nutrients. Caution as excess vitamin A, vitamin E, omega 3 cause hair loss instead of hair growth. Supplements are considered harmless and consumed without thinking of interactions or overdose. Therapeutic doses of vitamins to treat disease are high, however preventive or prophylactic dose for wellness are low. Antioxidants improve health by neutralizing Reactive oxygen species, but ROS have important role in infection control and phagocytosis. Overuse of antioxidants interferes with protective mechanisms. High doses of one nutrient affect the absorption and efficiency of others. Administered together, vitamin C can destroy vitamin B12. Iron and calcium reduce the absorption of one another. High vitamin C, increases sodium & reduces potassium levels. Nutrients are also synergistic. Vitamin E regenerates Beta carotene. Vitamin C regenerates vitamin E. Toxic effects of Beta carotene break down products are reduced by alpha tocopherol, N acetyl cysteine and vitamin C. Single deficiency causes multiple inefficiencies. Inappropriate combinations and nutrient overdose are easily possible with rising use of multivitamins and fortified foods. Nutrient deficiencies are compensated by autophagy and also prevail as subclinical deficiencies making them difficult to detect on laboratory tests. To utilize nutrients without interaction and overdose we have proposed the use of different synergistic nutrients on different days of the week, repeating in a three day cycle. The concept was initiated for achieving consistent hair growth as published earlier. It can be applied to a set of nutrients identified for various other indications like geriatrics, pediatrics, growing teens, athletes, body builders, women's health, cardiac patients, diabetics, athletes, bariatric surgery etc. ensuring low dose, low cost, and optimum benefit nutrient program allowing the body to assimilate and utilize each nutrient, without wastage or overdose.

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Adaptation of iron absorption in men consuming diets with high or low iron bioavailability

Cited by 145 publications

References 44 publications

Comparisons of vegetarian and beef-containing diets on hematological indexes and iron stores during a period of resistive training in older men

Comparisons of vegetarian and beef-containing diets on hematological indexes and iron stores during a period of resistive training in older men

Tea consumption and iron status

The Concept of Cyclical Nutritional Therapy for Hair Growth which can be Applied for Wellness

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