Iron status and dietary iron intake in vegetarians
نویسندگان
چکیده
منابع مشابه
Estimation of Dietary Iron Bioavailability from Food Iron Intake and Iron Status
Currently there are no satisfactory methods for estimating dietary iron absorption (bioavailability) at a population level, but this is essential for deriving dietary reference values using the factorial approach. The aim of this work was to develop a novel approach for estimating dietary iron absorption using a population sample from a sub-section of the UK National Diet and Nutrition Survey (...
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BACKGROUND Despite the possible overall health benefits of a vegetarian diet, there is concern that some vegetarians and infrequent meat eaters, particularly females, may have inadequate iron status because of low or no heme-iron intakes. OBJECTIVE The objective was to investigate the nutritional intake and iron status of vegetarian women. DESIGN The nutritional intakes of 50 free-living ve...
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Fifty young students, 39 females and 21 males with the Mean ages of 19 - 23 years, were studied to determine if hemoglobin and serum iron differences existed between the two groups and if so whether they were due to dissimilar nutrient intakes. Each subject kept a four day dietary diary and provided a fasting blood sample on the last day of the diary recording. The energy , protein and iron int...
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Vegetarians have a lower incidence of many chronic diseases than omnivores. However, vegetarian diets could potentially result in lower intakes of some minerals, particularly Zn. In a cross-sectional study, dietary Zn intake was measured using 12 d weighed records in ninety-nine vegetarians (ten vegans) aged 18-50 years and forty-nine age- and sex-matched omnivores. In men, the mean daily Zn in...
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Anaemia in pregnancy is a major public health problem in China. Anaemia in pregnant women may be related to dietary intake of nutrients. To examine the relationship between iron status and dietary nutrients, a cross-sectional study in pregnant women was carried out. The intake of foods and food ingredients were surveyed by using 24-h dietary recall. Blood haemoglobin, haematocrit, serum iron, s...
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ژورنال
عنوان ژورنال: Advances in Clinical and Experimental Medicine
سال: 2018
ISSN: 1899-5276
DOI: 10.17219/acem/70527