Dietary Iron

K. Firdose, Noor Firdose
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引用次数: 17

Abstract

Iron metabolism differs from the metabolism of other metals in that there is no physiologic mechanism for iron excretion, it is unusual; approximately 90% of daily iron needs are obtained from an endogenous source, the breakdown of circulating RBCs. Additionally humans derive iron from their everyday diet, predominantly from plant foods and the rest from foods of animal origin. Iron is found in food as either haem or non-haem iron. Iron bioavailability has been estimated to be in the range of 14–18% for mixed diets and 5–12% for vegetarian diets in subjects with no iron stores. Iron absorption in humans is dependent on physiological requirements, but may be restricted by the quantity and availability of iron in the diet. Bioavailability of food iron is strongly influenced by enhancers and inhibitors in the diet. Iron absorption can vary from 1 to 40%. A range of iron bioavailability factors that depend on the consumption of meat, fruit, vegetables, processed foods, iron-fortified foods, and the prevalence of obesity. The methods of food preparation and processing influence the bioavailability of iron. Cooking, fermentation, or germination can, by thermal or enzymatic action, reduce the phytic acid and the hexa- and penta-inositol phosphate content. Thus improving bioavailability of non-haem iron. This chapter will elaborate the dietary iron sources and means of enhancing bioavailability.
饮食铁
铁的代谢不同于其他金属的代谢,铁的排泄没有生理机制,是不寻常的;大约90%的日常铁需求来自内源性来源,即循环红细胞的分解。此外,人类从日常饮食中获取铁,主要来自植物性食物,其余来自动物源性食物。铁在食物中以血红素或非血红素铁的形式存在。据估计,在没有铁储备的受试者中,混合饮食的铁生物利用度为14-18%,素食饮食的铁生物利用度为5-12%。人体对铁的吸收取决于生理需求,但可能受到饮食中铁的数量和可用性的限制。食物铁的生物利用度受到饮食中增强剂和抑制剂的强烈影响。铁的吸收率从1%到40%不等。一系列铁的生物利用度因素取决于肉类、水果、蔬菜、加工食品、铁强化食品的消费和肥胖的流行程度。食品制备和加工的方法影响铁的生物利用度。蒸煮、发酵或发芽可以通过热作用或酶作用降低植酸和六、五肌醇磷酸的含量。从而提高非血红素铁的生物利用度。本章将详细阐述膳食铁的来源和提高生物利用度的方法。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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