Iron–zinc and calcium–Fe interactions in relation to Zn and Fe absorption

Fairweather‐Tait, Susan J.

doi:10.1079/pns19950015

Cited by 43 publications

(15 citation statements)

References 32 publications

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“…All the women were taking part in a detailed longitudinal investigation of Ca requirements of lactating women habituated to a low-Ca diet (Prentice et al 1995). The aim of the larger study was to determine, by means of a randomized, placebo-controlled trial, the effect of Ca supplementation on bone mineralization, lactational performance and efficiency of Ca absorption in lactating women accustomed to a low dietary Ca intake (7.1 mmol/d (283 mg/d); Fairweather-Tait et al 1995;Prentice et al 1995). Baseline measurements were made on 9 (SD 1) d postpartum.…”

Section: Methodsmentioning

confidence: 99%

The effect of long-term calcium supplementation on indices of iron, zinc and magnesium status in lactating Gambian women

et al. 1996

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The effect of long-term supplementation with CaCO, on indices of Fe, Zn and Mg status was investigated in a randomized, double-blind intervention study of sixty lactating Gambian women. The supplement contained lo00 mg Ca and was consumed between meals 5 dlweek, for 1 year starting 1-5 weeks postpartum. Compliance was 100%. Plasma ferritin concentration, plasma Zn concentration and urinary Mg output were measured before, during and after supplementation at 1.5,13,52 and 78 weeks postpartum. No sigoiiicant difFerences in mineral statw were observed at any time between women in the supplement and placebo groups. Analysis of the longitudinal data series showed that plasma ferritin and Mg excretion were characteristic of the indivdiual (P < 0.001). Witbin individuals, ferritin concentration was higher at 1.5 weeks postpartum than later in lactation (P = 0,002). Plasma Zn concentration was lower at 1.5 weeks poetparturn than at other tima (P < 0.001), an effect which disappeared after albumin correction. Low plasma concentrations of ferritin and Zn indicated that the Gambian women were at high risk of Fe and Zn deficiency. Measurements of ~-anticbymotrypsin suggested that the results were not confounded by acute-phase responses. The results of the present study indicate that ZOO0 mg Ca as CaCO, given between meals does not deleteriously d e c t plasma ferritin and Zn concentrations or urinary Mg excretion in women who are at risk of Fe and Zn deficiency. Calcium: Mineral interactions: LactationHigh intakes of Ca have been associated with a decreased risk of osteoporosis, hypertension, pre-eclampsia, hypercholesterolaemia, diabetes mellitus and certain cancers (Levenson t

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Section: Methodsmentioning

confidence: 99%

The effect of long-term calcium supplementation on indices of iron, zinc and magnesium status in lactating Gambian women

et al. 1996

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“…Some studies have found no effect of iron supplementation on serum zinc concentration (elemental iron dose ranging from 7.5 to 79 mg) [133,134,135,136,137], while others have found supplemental iron may impair serum zinc concentrations (elemental iron dose ranging from 18 to 60 mg) [138,139]. It should be noted that while some of these studies were conducted to assess zinc absorption, serum zinc data may not provide any meaningful information on zinc absorption but instead reflect redistribution of body zinc [140,141]. Absorption studies using isotope labeling have found that the iron to zinc molar ratio of meals has no bearing on the amount of zinc absorbed, and furthermore, that iron inhibits absorption of zinc when both are tested in solution, but this effect is diminished when food matrices are used [142,143,144].…”

Section: Effect Of Iron Intake On Zinc Status and Zinc Absorptionmentioning

confidence: 99%

Iron and Zinc Nutrition in the Economically-Developed World: A Review

et al. 2013

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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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“…In rats, Vonk and others (1988) found similar zinc and calcium bioavailability from milk and yogurt, while a study on post-menopausal women failed to disclose any difference in fractional calcium absorption between milk and yogurt (Recker and others 1988). However, interactions of fortification iron with intrinsic minerals, such as calcium and zinc, could affect mineral bioavailability (Fairweather-Tait 1995;Lynch 1997). Therefore, the aim of this work was to study (a) the effect of fermentation or acidification on iron, zinc and calcium availability from iron-fortified milk; (b) the stability of added ascorbic acid in iron-fortified dairy products; and (c) iron interaction with intrinsic Zn availability, as well as Ca dialyzability in these products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Fermentation on Iron, Zinc, and Calcium Availability from Iron‐fortified Dairy Products

Drago¹,

Valencia²

2002

Journal of Food Science

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Iron, zinc, and calcium dialyzability and ascorbic acid (AA) concentrations were determined in milk, acidified milk, or yogurt fortified with ferrous sulfate (FS) or iron bis-glycinate (FBG) with or without AA addition in a 4:1 AA:Fe molar ratio. Milk fermentation or acidification caused an increase in iron availability from both iron sources. Highest availability values were obtained for fermented products with added AA (18-fold increase compared to milk). AA oxidation during fermentation was minor. However, at 14 d of cold storage, AA degradation was close to 50% in FS-fortified yogurt and 35% in FBG-fortified yogurt. Nevertheless, iron dialyzability remained constant. Lactic acidification and fermentation also increased Zn availability, but Ca dialyzability was hardly increased by either treatment. AA addition did not modify Zn or Ca availability.

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Iron–zinc and calcium–Fe interactions in relation to Zn and Fe absorption

Cited by 43 publications

References 32 publications

The effect of long-term calcium supplementation on indices of iron, zinc and magnesium status in lactating Gambian women

The effect of long-term calcium supplementation on indices of iron, zinc and magnesium status in lactating Gambian women

Iron and Zinc Nutrition in the Economically-Developed World: A Review

Effect of Fermentation on Iron, Zinc, and Calcium Availability from Iron‐fortified Dairy Products

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