Low-phytate wholegrain bread instead of high-phytate wholegrain bread in a total diet context did not improve iron status of healthy Swedish females: a 12-week, randomized, parallel-design intervention study

Purpose To investigate the effects of eating wholegrain rye bread with high or low amounts of phytate on iron status inwomen under free-living conditions.Methods In this 12-week, randomized, parallel-design intervention study, 102 females were allocated into two groups, ahigh-phytate-bread group or a low-phytate-bread group. These two groups were administered: 200 g of blanched wholegrainrye bread/day, or 200 g dephytinized wholegrain rye bread/day. The bread was administered in addition to their habitual dailydiet. Iron status biomarkers and plasma alkylresorcinols were analyzed at baseline and post-intervention.Results Fifty-five females completed the study. In the high-phytate-bread group (n = 31) there was no change in any of theiron status biomarkers after 12 weeks of intervention (p > 0.05). In the low-phytate bread group (n = 24) there were significantdecreases in both ferritin (mean = 12%; from 32 \ub1 7 to 27 \ub1 6 μg/L, geometric mean \ub1 SEM, p < 0.018) and total body iron(mean = 12%; from 6.9 \ub1 1.4 to 5.4 \ub1 1.1 mg/kg, p < 0.035). Plasma alkylresorcinols indicated that most subjects compliedwith the intervention.Conclusions In Swedish females of reproductive age, 12 weeks of high-phytate wholegrain bread consumption had no effecton iron status. However, consumption of low-phytate wholegrain bread for 12 weeks resulted in a reduction of markers ofiron status. Although single-meal studies clearly show an increase in iron bioavailability from dephytinization of cereals,medium-term consumption of reduced phytate bread under free-living conditions suggests that this strategy does not workto improve iron status in healthy women of reproductive age

Interaction of Iron Homeostasis and Fatty Acid Metabolism in the Development of Glucose Intolerance in Women with Previous Gestational Diabetes Mellitus

A gestational diabetes mellitus (GDM) diagnosis during pregnancy means an increased risk of developing type 2 diabetes later in life. By following up with women after GDM we aimed to examine the relationship between iron parameters, individual fatty acids (FAs) and desaturases in the development of impaired glucose metabolism (IGM). Based on an oral glucose tolerance test (OGTT), six years after GDM, 157 women were grouped as having normal glucose tolerance (NGT) or IGM. Fasting serum FAs, activity of desaturases and iron parameters (ferritin, transferrin, iron, soluble transferrin receptor, total iron binding capacity, hepcidin) were measured, and clinical and anthropometric measurements taken. Soluble transferrin receptor was higher in the IGM group compared to the NGT group (3.87 vs. 3.29 mg/L, p-value = 0.023) and associated positively with saturated FAs and negatively with monounsaturated FAs in the IGM group (adjusted for BMI, age and high sensitivity C-reactive protein; p-value < 0.05). Iron, as well as transferrin saturation, showed a positive association with MUFAs and desaturase activity. These associations were not seen in the NGT group. These results suggest that iron homeostasis and FA metabolism interact in the development of glucose intolerance in women with previous GDM

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. The aim of this study was to evaluate non-heme iron absorption from a meal with texturized fava bean protein compared to beef and cod protein meals. The study included two single-blinded iron isotope trials in healthy Swedish women of the ages 18–45 years, each of whom served as their own control. The participants were served matched test meals containing beef and fava bean protein (Study 1) or cod and fava bean protein (Study 2) with radiolabeled non-heme iron\ua055Fe and\ua059Fe. The absorption of non-heme iron from test meals was measured by whole-body counting and erythrocyte incorporation. The absorption of non-heme iron, measured as erythrocyte incorporation ratio, from beef protein meal was 4.2 times higher compared to texturized fava bean meal, and absorption from cod protein meal was 2.7 times higher compared to the fava bean meal. The adjusted non-heme iron absorption, normalized to a 40% reference dose uptake, was 9.2% for cod protein meal, 21.7% for beef protein meal, and 4.2% for texturized fava bean meal. A fava bean protein meal has markedly lower iron bioavailability in healthy females compared with a meal of beef or cod protein. Therefore, a dietary shift from meat and fish protein to fava bean protein may increase the risk of iron deficiency

Ross Smith, Charles Kingsford Smith and Charles Ulm, ca. 1920 [picture].

Title devised by cataloguer based on accompanying documentation.; Part of: Early commercial air operations, ca. 1920.; Inscriptions: "A4"--In pencil on verso; "Ross Smith responds to Ulm's company proposal"--Printed on exhibition poster sheet.; Condition: Creases, missing upper right corner.; Attached to sheet "Early commercial air operations, ca. 1920".; Also available in an electronic version via the Internet at: http://nla.gov.au/nla.pic-vn4197649