Lower Non-Heme Iron Absorption in Healthy Females from Single Meals with Texturized Fava Bean Protein Compared to Beef and Cod Protein Meals: Two Single-Blinded Randomized Trials.

Meat analogs based on plant protein extracts are rising in popularity as meat consumption declines. A dietary shift away from meat, which has a high iron bioavailability, may have a negative effect on the amount of iron absorbed from the diet. Iron absorption from legumes cultivated in regions not suitable for soy production, such as fava bean, has not yet been explored.

Adequate iodine nutrition in Sweden: a cross-sectional national study of urinary iodine concentration in school-age children.

Background/objectives: Sweden has a long-standing salt iodization program; however, its effects on iodine intake have never been monitored on a national level. The objective of this study was to evaluate iodine nutrition in the Swedish population by measuring the urinary iodine concentration (UIC) in a national sample of Swedish school-age (6-12 years of age) children.

Subjects/methods: A stratified probability proportionate to size cluster sampling method was used to obtain a representative national sample of school-age children from 30 clusters.

Improved iron bioavailability in an oat-based beverage: the combined effect of citric acid addition, dephytinization and iron supplementation.

Background: Iron deficiency in children is a major worldwide nutritional problem. An oat beverage was developed for 1- to 3-year-old children and different treatments were used to improve the iron bioavailability.

Aim Of The Study: To investigate the effects of citric acid addition, phytase treatment and supplementation with different iron compounds on non-heme iron absorption in human from a mineral-supplemented oat-based beverage.

Energy intake in Swedish adolescents: validation of diet history with doubly labelled water.

Objective: To compare habitual energy intake (EI) estimated from diet history (DH) with total energy expenditure (TEE) measured with doubly labelled water (DLW) in adolescents.

Design: DH included a detailed questionnaire and an interview. TEE was measured during a 14-day period.

Iron absorption from the whole diet in men: how effective is the regulation of iron absorption?

Iron absorption from the whole diet, which contained a highly bioavailable form of iron, was measured for 5 d in 31 health men, including 12 blood donors. Nonheme iron in all meals was labeled with an extrinsic, inorganic radioiron tracer added in amounts to ensure uniform specific activity in all meals. Heme iron was labeled similarly by using hemoglobin biosynthetically labeled with another radioiron tracer.

Iron absorption from the whole diet. Relation to meal composition, iron requirements and iron stores.

Objective: To validate a new method of measuring iron absorption from the whole diet over several days, to compare iron absorption from two types of diets and to relate iron absorption to iron requirements and iron stores.

Design: Iron absorption from two diets was studied in 21 healthy young women. All non-haem iron in all meals was labelled to the same specific activity with an extrinsic radio-labelled iron tracer.

Iron absorption from the whole diet: comparison of the effect of two different distributions of daily calcium intake.

The possibility of reducing calcium inhibition of iron absorption by decreasing calcium intake in lunch and dinner meals, which provided the most dietary iron, was examined in 21 healthy female volunteers. During a 10-d period, nonheme iron in all meals was extrinsically labeled with radioisotopic iron to a uniform specific activity. Iron absorption from two identical 10-d periods was compared when meals were labeled with two different iron radioisotopes and when the same amount of calcium (937 mg) was distributed in two ways, in either mainly breakfast and late evening meals or more evenly in all meals.

Iron fortification of flour with a complex ferric orthophosphate.

The unexpectedly low bioavailability in humans of elemental iron powder prompted us to search for other Fe compounds suitable for Fe fortification of flour that fulfill the two requirements of insolubility in water (due to high water content of flour) and good bioavailability in humans. Systematic studies of compatibility, solubility, and bioavailability led to this study of a microcrystalline complex ferric orthophosphate (CFOP), Fe3H8(NH4)-(PO4)6.6H2O, a well-defined compound.