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Fruits and Vegetables for Iron
Fruits and vegetables may enhance iron status, a new study suggests.
Researchers from France explained that dietary fruits and vegetables may enhance iron status because of their high vitamin C content.
The study investigated the relation between dietary fruits, vegetables and juices according to their vitamin C and fiber contents and serum ferritin and hemoglobin (both types of iron) concentrations.
A total of 4,358 subjects, aged 35-60 years, of the Supplementation with Antioxidant Vitamins and Minerals cohort who had completed at least six 24-hour-dietary records over two years were selected. Researchers assessed the relation between serum ferritin and hemoglobin, measured at inclusion, and dietary fruits, vegetables and juices according to their vitamin C and fiber contents.
The study found that in premenopausal women, serum ferritin was positively associated with intakes of fiber-poor fruits, vegetables and juices. In the whole sample, hemoglobin was positively associated with fruits, vitamin C-rich fruits, vegetables and juices, fruits, vegetables and juices ascorbic acid, and fiber-poor fruits, vegetables and juices categories.
Intakes of fiber-poor fruits, vegetables and juices were associated with higher serum ferritin concentrations in premenopausal women and with higher hemoglobin concentrations in the whole sample.
The authors concluded that the fiber content of fruits and vegetables influences iron stores in premenopausal women but has no influence in groups in whom nonheme-iron absorption is limited because of high iron stores.
Natural Standard: News
Copyright © 2008 Natural Standard (http://www.naturalstandard.com/)
June 2008
References:
1. Péneau S, Dauchet L, Vergnaud AC, et al. Relationship between iron status and dietary fruit and vegetables based on their vitamin C and fiber content. Am J Clin Nutr. 2008 May;87(5):1298-305.
2. Natural Standard Research Collaboration: The Authority on Integrative Medicine. http://www.naturalstandard.com/. Copyright © 2008.
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