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Estimating Iron Bioavailability from the US Diet
Author(s) -
Armah Seth M,
Carriquiry Alicia,
Reddy Manju B
Publication year - 2013
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.27.1_supplement.358.5
Subject(s) - bioavailability , absorption (acoustics) , ferritin , dietary iron , chemistry , serum ferritin , food science , zoology , iron deficiency , medicine , anemia , biochemistry , biology , pharmacology , materials science , composite material
Iron bioavailability from the US diet has been estimated to be 18%, which is based on one human absorption study. However, there is a need to reevaluate that value based on the recent data. In this study we estimated iron bioavailability from the US diet using a complete diet‐based algorithm. We used dietary intake and biomarker data from the National Health and Nutrition Examination Survey, MyPyramid Equivalents database, and the Food and Nutrient Database for Dietary Studies to estimate nonheme iron absorption for individuals. Means were estimated using appropriate weights and Taylor Series Linearization was used to estimate variances. We used two different approaches to estimate total absorption. In one approach, nonheme iron absorption was adjusted to 15 μg/L serum ferritin; in the second approach, estimates were made separately for iron deficient and iron sufficient subjects. Geometric mean of nonheme iron absorption was 3.7%. When adjusted to ferritin level of 15μg/L, total absorption (assuming 25% heme absorption) was 15.8%. Based on the second approach, total iron absorption was highest (18%) for iron deficient women 19–49 years, and lowest (4%) among iron sufficient men (ferritin >; 15 μg/L) 19 years or older. This study provides useful data for evaluating the current value of iron bioavailability from the US diet, and is relevant in setting iron intake recommendations. Grant Funding Source : None