Iron deficiency in older people: Interactions between food and nutrient intakes with biochemical measures of iron; further analysis of the National Diet and Nutrition Survey of people aged 65 years and over

Doyle, W.; Crawley, Helen; Robert, H; Bates, CJ

doi:10.1038/sj.ejcn.1600787

Cited by 50 publications

(55 citation statements)

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“…The conclusions are mainly based on cross-sectional studies determining tea consumption on the one and iron status on the other hand. Most studies addressed the effects of a variety of dietary factors, among them tea, that could affect iron status and calculated correlation factors between tea consumed and serum ferritin (Doyle et al, 1999;Galan et al, 1985;Gibson, 1999;Pate et al, 1993;Root et al, 1999;Soustre et al, 1986;Van de Vijver et al, 1999). These analyses were carried out with (Doyle et al, 1999;Pate et al, 1993;Root et al, 1999;Soustre et al, 1986) or without (Galan et al, 1985;Gibson, 1999;Van de Vijver et al, 1999) adjusting for other iron bioavailability factors.…”

Section: Discussionmentioning

confidence: 99%

“…Most studies addressed the effects of a variety of dietary factors, among them tea, that could affect iron status and calculated correlation factors between tea consumed and serum ferritin (Doyle et al, 1999;Galan et al, 1985;Gibson, 1999;Pate et al, 1993;Root et al, 1999;Soustre et al, 1986;Van de Vijver et al, 1999). These analyses were carried out with (Doyle et al, 1999;Pate et al, 1993;Root et al, 1999;Soustre et al, 1986) or without (Galan et al, 1985;Gibson, 1999;Van de Vijver et al, 1999) adjusting for other iron bioavailability factors. Other case -control studies (Kuvibidila et al, 1992;Mehta et al, 1992;Merhav et al, 1985;Razagui et al, 1991;Roebothan & Chandra, 1996) compared iron deficient (or anaemic) cases with non-iron deficient (and=or non-anaemic) controls with respect to tea consumption and other dietary habits.…”

Section: Discussionmentioning

confidence: 99%

“…In the National Diet and Nutrition Survey (n ¼ 1268; Doyle et al, 1999) 10% of the free-living and 45% of the institutionalised seniors were found to be anaemic. Ninety-five percent of the participants consumed tea.…”

Section: Elderly Women and Menmentioning

confidence: 99%

“…The relationship between food consumption, inclusive of tea, and biochemical markers of iron status was investigated in elderly persons in two studies (Table 4; Doyle et al, 1999;Roebothan & Chandra, 1996). In the National Diet and Nutrition Survey (n ¼ 1268; Doyle et al, 1999) 10% of the free-living and 45% of the institutionalised seniors were found to be anaemic.…”

Section: Elderly Women and Menmentioning

confidence: 99%

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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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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Elderly Women and Menmentioning

confidence: 99%

Section: Elderly Women and Menmentioning

confidence: 99%

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Tea consumption and iron status

Temme

Hoydonck

2002

Eur J Clin Nutr

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“…This results in a greater percentage of iron absorption or retention from meat-containing diets (6). Consumption of meat, fish, and poultry (MFP) is positively associated with measures of iron status in older adults (7). Comparisons of those who habitually consume meat with those who do not have indicated that consumption of a meat-free diet is associated with lower iron status indexes (8,9).…”

mentioning

confidence: 99%

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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Red meat consumption and risk of cancers of the proximal colon, distal colon and rectum: The Swedish Mammography Cohort

Larsson

Rafter

Holmberg

et al. 2004

Intl Journal of Cancer

193

176

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Although there is considerable evidence that high consumption of red meat may increase the risk of colorectal cancer, data by subsite within the colon are sparse. The objective of our study was to prospectively examine whether the association of red meat consumption with cancer risk varies by subsite within the large bowel. We analyzed data from the Swedish Mammography Cohort of 61,433 women aged 40 -75 years and free from diagnosed cancer at baseline in [1987][1988][1989][1990]. Diet was assessed at baseline using a self-administered food-frequency questionnaire. Over a mean follow-up of 13.9 years, we identified 234 proximal colon cancers, 155 distal colon cancers and 230 rectal cancers. We observed a significant positive association between red meat consumption and risk of distal colon cancer (p for trend ‫؍‬ 0.001) but not of cancers of the proximal colon (p for trend ‫؍‬ 0.95) or rectum (p for trend ‫؍‬ 0.32). The multivariate rate ratio for women who consumed 94 or more g/day of red meat compared to those who consumed less than 50 g/day was 2. Although there is mounting support in the literature of an increased risk of colon or colorectal cancer associated with high consumption of red meat, 1,2 data for subsites within the colon are limited and conflicting. [3][4][5] Multiple lines of evidence indicate that proximal and distal colon cancers may have distinct etiologies. 6 -10 Cancers arising in the proximal and distal colon exhibit differences in incidence according to geographic region, age and sex. 7,10 Furthermore, there are various molecular and clinical differences between proximal and distal sites of the colon that may influence the susceptibility to environmental factors. 10 For example, differences between subsites exist in pH, 11 bacterial composition and bacterial metabolic capacity, 12,13 apoptotic index, 14 activity of ornithine decarboxylase 15 and expression of carcinogen metabolizing enzymes. 16 These differences underscore the need for separate analyses by subsite within the colon.Components in red meat or which are formed during the cooking of meat that may increase colorectal cancer risk include animal fat, 17,18 heme iron 19 -21 and heterocyclic amines (HCAs). 22,23 In addition, human experimental studies have demonstrated that high red meat diets enhance the endogenous formation of N-nitroso compounds (NOCs), 24 -27 which have been found to induce the formation of DNA adducts in human colonocytes. 28 The concentrations of the pro-mutagenic lesion O 6 -methyldeoxyguanosine, a marker of exposure to many NOCs, have been shown to be significantly greater in tissues from the distal colon and rectum than from the proximal colon. 29 A direct association of meat consumption with body iron stores has been found in many studies. 30 -32 In a nested case-control study, an increased colorectal cancer risk associated with high serum iron levels was restricted to the distal colon and rectum. 33 Thus, given these findings, a potential effect of diets high in red meat might be limited to cancers of t...

show abstract

Iron deficiency in older people: Interactions between food and nutrient intakes with biochemical measures of iron; further analysis of the National Diet and Nutrition Survey of people aged 65 years and over

Cited by 50 publications

References 10 publications

Tea consumption and iron status

Tea consumption and iron status

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

Red meat consumption and risk of cancers of the proximal colon, distal colon and rectum: The Swedish Mammography Cohort

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