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Research: FLEMING and colleagues, M
Listed in Issue 87
Abstract
FLEMING and colleagues, Mineral Bioavailability Laboratory, Jean Mayer US Department of Agriculture, Human Nutrition Research Center on Aging, Tufts University, Boston, MA02111, USA, investigated dietary factors associated with the risk of high iron stores in the elderly Framingham Heart Study cohort.
Background
High iron stores in the body may contribute to the risk of several chronic diseases. It is unknown whether dietary factors contribute to high iron stores.
Methodology
The relation between diet (as assessed with a food frequency questionnaire) and the risk of high iron stores (serum ferritin levels greater than 300 and 200 micrograms per litre in men and women respectively) in 614 subjects aged between 68 and 93 years was evaluated.
Results
The risk of high iron stores was increased in a) subjects who took supplements containing 30 micrograms or more iron as compared to non-users; b) in subjects who ate more than 21 servings of fruit per week compared to those who consumed up to 14 servings of fruit per week; c) in subjects who consumed more than 4 servings of red meat per week compared to those who ate less than 4 servings of red meat per week. Whole-grain intake was inversely associated with the risk of high iron stores.
Conclusion
Among the elderly, intakes of highly bioavailable forms of iron (supplemental iron or red meat) and of fruit, a dietary source of vitamin C which enhances iron uptake, promote high iron stores. Foods containing phytate (whole grains) decrease these stores. Thus individual dietary patterns may be important modulators of high iron stores.
References
Fleming DJ, Tucker KL, Jacques PF, Dallal GE, Wilson PWF, Wood RJ. Dietary factors associated with the risk of high iron stores in the elderly Framingham Heart Study cohort. The American Journal of Clinical Nutrition 76 (6): 1375-1384, Dec 2002.