Heme iron-based dietary intervention for improvement of iron status in young women

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• 作者：Michael Hoppe ; Ph.D. ; ^{michael.hoppe@nutrition.gu.se} ; Beatrice Brü ; n ; M.Sc. ; Maria Pia Larsson ; M.Sc. ; Lotta Moraeus ; M.Sc. ; Lena Hulthé ; n ; Ph.D.
• 关键词：Heme iron ; Iron status ; Iron supplementation ; Dietary intervention ; Healthy women ; Iron deficiency ; Randomized
• 刊名：Nutrition
• 出版年：2013
• 出版时间：January, 2013
• 年：2013
• 卷：29
• 期：1
• 页码：89-95
• 全文大小：229 K

文摘

Objective

Conventional iron deficiency treatment with pharmacologic iron doses often causes side effects. Heme iron has high bioavailability and a low capacity to cause gastrointestinal side effects. This study investigated the possibility of using heme iron in the form of blood-based crisp bread as a diet-based treatment program to improve the iron status of women of reproductive age.

Methods

In a 12-wk intervention study, 77 women (mean age 24 y) were assigned to one of four groups: blood-based crisp bread (35 mg of iron [Fe], 27 mg of which was heme Fe), iron supplementation consisting of 35 mg of non-heme iron/day (Fe35), iron supplementation consisting of 60?mg of non-heme iron/day (Fe60), and controls (iron-free tablets).

Results

Body iron increased significantly in the crisp bread group by a median of 2.7 mg/kg (interquartile range 3.1, n = 18), in the Fe35 group by 2.7 mg/kg (interquartile range 2.8, n = 11), and in the Fe60 group by 4.1 mg/kg (interquartile range 3.6, n = 13), whereas no change was observed in the control group. No statistically significant difference in iron status increase was observed between the crisp bread group compared with the two iron-supplemented groups.

Conclusion

Dietary-based treatment containing heme iron has few side effects and can be used efficiently to improve the iron status of women of reproductive age.