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  1. Article ; Online: Perceiving a need for dietary change in adults living with and beyond cancer: A cross-sectional study.

    Smith, Susan / Fisher, Abi / Lally, Phillippa J / Croker, Helen A / Roberts, Anna / Conway, Rana E / Beeken, Rebecca J

    Cancer medicine

    2024  Volume 13, Issue 4, Page(s) e7073

    Abstract: Background: Many people living with and beyond cancer (LWBC) do not meet dietary recommendations. To implement a healthier diet, people LWBC must perceive a need to improve their diet.: Methods: Participants included people diagnosed with breast, ... ...

    Abstract Background: Many people living with and beyond cancer (LWBC) do not meet dietary recommendations. To implement a healthier diet, people LWBC must perceive a need to improve their diet.
    Methods: Participants included people diagnosed with breast, prostate or colorectal cancer in the UK. Two binary logistic regression models were conducted with perceived need for dietary change as the outcome (need to improve vs. no need). Predictor variables included demographic and clinical characteristics, receipt of dietary advice, and either body mass index (BMI) or adherence to seven relevant World Cancer Research Fund (WCRF) dietary recommendations.
    Results: The sample included 5835 responses. Only 31% perceived a need to improve their diet. Being younger (odds ratio [OR] 0.95, 95% confidence interval [CI] = 94-0.95), female (OR = 1.33, 95% CI = 1.15-1.53), not of white ethnicity (OR = 1.8, 95% CI = 1.48-2.27), not married/cohabiting (OR = 1.32, 95% CI = 1.16-1.52) and having received dietary advice (OR = 1.36, 95% CI = 1.43-1.86) was associated with an increased odds of perceiving a need to improve diet. This association was also seen for participants with two or more comorbidities (OR = 1.31, 95% CI = 1.09-1.57), those not meeting the recommendations for fruit and vegetables (OR = 0.47, 95% CI = 0.41-0.55), fat (OR = 0.67, 95% CI = 0.58-0.77), and sugar (OR = 0.86, 95% CI = 0.75-0.98) in the dietary components model and those who had a higher BMI (OR = 1.53, 95% CI = 1.32-1.77) in the BMI model.
    Conclusions: Most of this sample of people LWBC did not perceive a need to improve their diet. More research is needed to understand the reasons for this and to target these reasons in dietary interventions.
    MeSH term(s) Adult ; Male ; Humans ; Female ; Cross-Sectional Studies ; Diet ; Vegetables ; Fruit ; Body Mass Index ; Neoplasms/epidemiology
    Language English
    Publishing date 2024-03-04
    Publishing country United States
    Document type Journal Article
    ZDB-ID 2659751-2
    ISSN 2045-7634 ; 2045-7634
    ISSN (online) 2045-7634
    ISSN 2045-7634
    DOI 10.1002/cam4.7073
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  2. Article ; Online: Perception of a need to change weight in individuals living with and beyond breast, prostate and colorectal cancer: a cross-sectional survey.

    Heuchan, Gabriella N / Lally, Phillippa J / Beeken, Rebecca J / Fisher, Abigail / Conway, Rana E

    Journal of cancer survivorship : research and practice

    2023  Volume 18, Issue 3, Page(s) 844–853

    Abstract: Purpose: People living with and beyond cancer (LWBC) are advised to achieve a body mass index (BMI) within the healthy range (≥ 18.5 and < 25). Not perceiving a need for weight change may be a barrier to achieving a healthy weight. This study aimed to ... ...

    Abstract Purpose: People living with and beyond cancer (LWBC) are advised to achieve a body mass index (BMI) within the healthy range (≥ 18.5 and < 25). Not perceiving a need for weight change may be a barrier to achieving a healthy weight. This study aimed to explore factors associated with perceived need for weight change among people LWBC.
    Methods: Adults diagnosed with breast, prostate, or colorectal cancer were recruited through National Health Service sites in Essex and London. Participants (N = 5835) completed the 'Health and Lifestyle After Cancer' survey, which included a question on perceived need to change weight. Associations between perceived need for weight change and BMI, and perceived need for weight change and health and demographic variables, were analyzed using chi-square tests and logistic regression, respectively.
    Results: The proportion of participants perceiving a need to lose weight differed according to BMI category: healthy weight (23%), overweight (64%), obese (85%) (P < 0.001). Having overweight or obesity but not perceiving a need to lose weight was associated with being older, male, non-white, not married or cohabiting, and having cancer that had spread, no formal qualifications, no comorbidities, and having received chemotherapy.
    Conclusions: Perceived need to lose weight is prevalent among people LWBC with obesity and overweight. This group may be interested in weight management support. Demographic and health factors were associated with having obesity or overweight but not perceiving a need to lose weight.
    Implications for cancer survivors: Weight loss interventions for people LWBC are needed. A subset of people LWBC with overweight and obesity may need additional information or motivators to engage with weight management.
    MeSH term(s) Humans ; Male ; Female ; Colorectal Neoplasms/psychology ; Colorectal Neoplasms/therapy ; Cross-Sectional Studies ; Middle Aged ; Breast Neoplasms/psychology ; Breast Neoplasms/therapy ; Aged ; Prostatic Neoplasms/psychology ; Prostatic Neoplasms/therapy ; Body Mass Index ; Adult ; Cancer Survivors/psychology ; Obesity/psychology ; Obesity/therapy ; Surveys and Questionnaires ; Weight Loss ; Perception ; Body Weight ; Overweight/therapy ; Overweight/psychology
    Language English
    Publishing date 2023-01-26
    Publishing country United States
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 2388888-X
    ISSN 1932-2267 ; 1932-2259
    ISSN (online) 1932-2267
    ISSN 1932-2259
    DOI 10.1007/s11764-023-01333-0
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  3. Article ; Online: Fatigue, quality of life and associations with adherence to the World Cancer Research Fund guidelines for health behaviours in 5835 adults living with and beyond breast, prostate and colorectal cancer in England: A cross-sectional study.

    Kennedy, Fiona / Lally, Phillippa / Miller, Natalie Ella / Conway, Rana E / Roberts, Anna / Croker, Helen / Fisher, Abigail / Beeken, Rebecca J

    Cancer medicine

    2023  Volume 12, Issue 11, Page(s) 12705–12716

    Abstract: Background: Many individuals living with and beyond cancer (LWBC) have ongoing quality of life (QoL) issues, including fatigue. The World Cancer Research Fund (WCRF) provides health behaviour recommendations for people LWBC, and there is some evidence ... ...

    Abstract Background: Many individuals living with and beyond cancer (LWBC) have ongoing quality of life (QoL) issues, including fatigue. The World Cancer Research Fund (WCRF) provides health behaviour recommendations for people LWBC, and there is some evidence linking adherence to these with improved QoL.
    Methods: Adults LWBC (specifically breast, colorectal or prostate cancer) completed a survey covering health behaviours (diet, physical activity, alcohol consumption and smoking), fatigue (FACIT-Fatigue Scale, version 4) and a broad measure of QoL (EQ-5D-5L descriptive scale). Participants were categorised as meeting/not meeting WCRF recommendations, using the following cut-offs classified as meeting the guidelines: ≥150 min physical activity/week, fruit and vegetables (≥5 portions/day), fibre (≥30 g fibre per day), free sugar (<5% of total calories from free sugar), fat (<33% total energy), red meat (<500 g/week), processed meat (none), alcohol consumption (<14 units/week) and not a current smoker. Logistic regression analyses explored associations between WCRF adherence and fatigue and QoL issues, controlling for demographic and clinical variables.
    Results: Among 5835 individuals LWBC (mean age: 67 years, 56% female, 90% white, breast 48%, prostate 32% and colorectal 21%), 22% had severe fatigue and 72% had 1+ issue/s on the EQ-5D-5L. Adhering to physical activity recommendations (odds ratio [OR] = 0.88, confidence interval [CI] = 0.77-0.99), meeting various dietary recommendations (fruit and vegetables OR = 0.79; CI = 0.68-0.91, free sugar OR = 0.85; CI = 0.76-0.96, fat OR = 0.71; CI = 0.62-0.82, red meat OR = 0.65; CI = 0.50-0.85) and not smoking (OR = 0.53, CI = 0.41-0.67) were associated with decreased odds of experiencing severe fatigue. Adhering to physical activity guidelines (OR = 0.71, CI = 0.62-0.82) was also associated with decreased odds of having 1+ QoL issue/s.
    Conclusions: Adherence to various WCRF recommendations, particularly the recommendation for physical activity, was associated with less fatigue and better QoL in a large UK cohort of people living with and beyond breast, colorectal or prostate cancer. Multi-component interventions designed to support people LWBC to improve health behaviours, in line with the levels recommended by the WCRF, may also improve QoL.
    MeSH term(s) Male ; Adult ; Humans ; Aged ; Quality of Life ; Cross-Sectional Studies ; Prostate ; Health Behavior ; Prostatic Neoplasms/epidemiology ; Colorectal Neoplasms/epidemiology ; Sugars
    Chemical Substances Sugars
    Language English
    Publishing date 2023-04-06
    Publishing country United States
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 2659751-2
    ISSN 2045-7634 ; 2045-7634
    ISSN (online) 2045-7634
    ISSN 2045-7634
    DOI 10.1002/cam4.5899
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  4. Article ; Online: Dietary supplement use by individuals living with and beyond breast, prostate, and colorectal cancer: A cross-sectional survey.

    Conway, Rana E / Rigler, Freyja V / Croker, Helen A / Lally, Phillippa J / Beeken, Rebecca J / Fisher, Abi

    Cancer

    2021  Volume 128, Issue 6, Page(s) 1331–1338

    Abstract: Background: Dietary supplements (DSs) are not recommended for the prevention of cancer recurrence. Although DS use is common in individuals living with and beyond cancer, its associations with beliefs about reduced cancer recurrence risk and demographic ...

    Abstract Background: Dietary supplements (DSs) are not recommended for the prevention of cancer recurrence. Although DS use is common in individuals living with and beyond cancer, its associations with beliefs about reduced cancer recurrence risk and demographic and health behaviors are unclear.
    Methods: Adults (18 years old or older) who had been diagnosed with breast, prostate, or colorectal cancer were recruited through National Health Service sites in Essex and London. Participants completed a mailed survey and telephone or online 24-hour dietary recalls (MyFood24). Supplement use was collected during the dietary recalls. Associations between DS use and demographics, health behaviors, and beliefs about DSs and cancer were explored.
    Results: Nineteen percent of 1049 individuals believed that DSs were important for the reduction of cancer recurrence risk, and 40% of individuals reported DS use. DS use was positively associated with being female (odds ratio [OR], 2.48; confidence interval [CI], 1.72-3.56), meeting 5-a-day fruit and vegetable recommendations (OR, 1.36; CI, 1.02-1.82), and believing that DSs were important for reducing cancer recurrence risk (OR, 3.13; CI, 2.35-4.18). DS use was negatively associated with having obesity (OR, 0.58; CI, 0.38-0.87). The most commonly taken DSs overall were fish oils (taken by 13%). Calcium with or without vitamin D was the most common DS taken by individuals with breast cancer (15%).
    Conclusions: DS use by individuals living with and beyond cancer is associated with demographic factors and health behaviors. A belief that DSs reduce the risk of cancer recurrence is common and positively associated with DS use. There is a need for health care professionals to provide advice about DS use and cancer recurrence risk.
    MeSH term(s) Adolescent ; Adult ; Colorectal Neoplasms/epidemiology ; Colorectal Neoplasms/prevention & control ; Cross-Sectional Studies ; Dietary Supplements ; Female ; Humans ; Male ; Neoplasm Recurrence, Local ; Prostate ; State Medicine
    Language English
    Publishing date 2021-12-20
    Publishing country United States
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 1429-1
    ISSN 1097-0142 ; 0008-543X ; 1934-662X
    ISSN (online) 1097-0142
    ISSN 0008-543X ; 1934-662X
    DOI 10.1002/cncr.34055
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  5. Article: A food-group based algorithm to predict non-heme iron absorption.

    Conway, Rana E / Powell, Jonathan J / Geissler, Catherine A

    International journal of food sciences and nutrition

    2007  Volume 58, Issue 1, Page(s) 29–41

    Abstract: Objective: To develop an algorithm to predict the percentage non-heme iron absorption based on the foods contained in a meal (wholemeal cereal, tea, cheese, etc.). Existing algorithms use food constituents (phytate, polyphenols, calcium, etc.), which ... ...

    Abstract Objective: To develop an algorithm to predict the percentage non-heme iron absorption based on the foods contained in a meal (wholemeal cereal, tea, cheese, etc.). Existing algorithms use food constituents (phytate, polyphenols, calcium, etc.), which can be difficult to obtain.
    Design: A meta-analysis of published studies using erythrocyte incorporation of radio-isotopic iron to measure non-heme iron absorption.
    Methods: A database was compiled and foods were categorized into food groups likely to modify non-heme iron absorption. Absorption data were then adjusted to a common iron status and a weighted multiple regression was performed.
    Results: Data from 53 research papers (3,942 individual meals) were used to produce an algorithm to predict non-heme iron absorption (R(2) =0.22, P < 0.0001).
    Conclusions: The percentage non-heme iron absorption can be predicted from information on the types of foods contained in a meal with similar efficacy to that of food-constituent-based algorithms (R(2) = 0.16, P= 0.0001).
    MeSH term(s) Algorithms ; Biological Availability ; Food ; Humans ; Intestinal Absorption/physiology ; Iron, Dietary/metabolism ; Models, Biological ; Models, Statistical ; Nonheme Iron Proteins/metabolism ; Nutritive Value
    Chemical Substances Iron, Dietary ; Nonheme Iron Proteins
    Language English
    Publishing date 2007-04-06
    Publishing country England
    Document type Journal Article ; Meta-Analysis ; Research Support, Non-U.S. Gov't
    ZDB-ID 1121877-0
    ISSN 0963-7486
    ISSN 0963-7486
    DOI 10.1080/09637480601121250
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  6. Article ; Online: An algorithm to assess intestinal iron availability for use in dietary surveys.

    Rickard, Anna P / Chatfield, Mark D / Conway, Rana E / Stephen, Alison M / Powell, Jonathan J

    The British journal of nutrition

    2009  Volume 102, Issue 11, Page(s) 1678–1685

    Abstract: In nutritional epidemiology, it is often assumed that nutrient absorption is proportional to nutrient intake. For several nutrients, including non-haem Fe, this assumption may not hold. Depending on the nutrients ingested with non-haem Fe, its ... ...

    Abstract In nutritional epidemiology, it is often assumed that nutrient absorption is proportional to nutrient intake. For several nutrients, including non-haem Fe, this assumption may not hold. Depending on the nutrients ingested with non-haem Fe, its availability for absorption varies greatly. Therefore, using Fe intake to examine associations between Fe and health can impact upon the validity of findings. Previous algorithms that adjust Fe intakes for dietary factors known to affect absorption have been found to underestimate Fe absorption and, in the present study, perform poorly on independent dietary data. We have designed a new algorithm to adjust Fe intakes for the effects of ascorbic acid, meat, fish and poultry, phytate, polyphenols and Ca, incorporating not only absorption data from test meals but also current understanding of Fe absorption. In so doing, we have created a robust and universal Fe algorithm with potential for use in large cohorts. The algorithm described aims not to predict Fe absorption but available Fe in the gut, a measure we believe to be of greater use in epidemiological research. Available Fe is Fe available for absorption from the gastrointestinal tract, taking into account enhancing or inhibiting effects of dietary modifiers. Our algorithm successfully estimated average Fe availability in test meal data used to construct the algorithm and, unlike other algorithms tested, also provided plausible predictions when applied to independent dietary data. Future research is needed to evaluate the extent to which this algorithm is useful in epidemiological research to relate Fe to health outcomes.
    MeSH term(s) Adolescent ; Adult ; Algorithms ; Diet ; Diet Surveys ; Female ; Humans ; Intestinal Absorption/physiology ; Iron, Dietary/administration & dosage ; Iron, Dietary/pharmacokinetics ; Middle Aged ; Models, Biological ; Nutritive Value ; Young Adult
    Chemical Substances Iron, Dietary
    Language English
    Publishing date 2009-08-27
    Publishing country England
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 280396-3
    ISSN 1475-2662 ; 0007-1145
    ISSN (online) 1475-2662
    ISSN 0007-1145
    DOI 10.1017/S0007114509990894
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  7. Article: A food-group based algorithm to predict non-heme iron absorption

    Conway, Rana E / Powell, Jonathan J / Geissler, Catherine A

    International journal of food sciences and nutrition. 2007 Jan. 1, v. 58, no. 1

    2007  

    Abstract: Objective To develop an algorithm to predict the percentage non-heme iron absorption based on the foods contained in a meal (wholemeal cereal, tea, cheese, etc.). Existing algorithms use food constituents (phytate, polyphenols, calcium, etc.), which can ... ...

    Abstract Objective To develop an algorithm to predict the percentage non-heme iron absorption based on the foods contained in a meal (wholemeal cereal, tea, cheese, etc.). Existing algorithms use food constituents (phytate, polyphenols, calcium, etc.), which can be difficult to obtain. Design A meta-analysis of published studies using erythrocyte incorporation of radio-isotopic iron to measure non-heme iron absorption. Methods A database was compiled and foods were categorized into food groups likely to modify non-heme iron absorption. Absorption data were then adjusted to a common iron status and a weighted multiple regression was performed. Results Data from 53 research papers (3,942 individual meals) were used to produce an algorithm to predict non-heme iron absorption (R²=0.22, P<0.0001). Conclusions The percentage non-heme iron absorption can be predicted from information on the types of foods contained in a meal with similar efficacy to that of food-constituent-based algorithms (R²=0.16, P=0.0001).
    Keywords absorption ; algorithms ; calcium ; cheeses ; databases ; erythrocytes ; food groups ; iron ; iron absorption ; meta-analysis ; nutrition ; phytic acid ; polyphenols ; regression analysis ; tea
    Language English
    Dates of publication 2007-0101
    Size p. 29-41.
    Publishing place Taylor & Francis
    Document type Article
    Note NAL-AP-2-clean
    ZDB-ID 1121877-0
    ISSN 1465-3478 ; 0963-7486
    ISSN (online) 1465-3478
    ISSN 0963-7486
    DOI 10.1080/09637480601121250
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  8. Article: An algorithm to assess intestinal iron availability for use in dietary surveys

    Rickard, Anna P / Chatfield, Mark D / Conway, Rana E / Stephen, Alison M / Powell, Jonathan J

    British journal of nutrition. 2009 Dec., v. 102, issue 11

    2009  

    Abstract: In nutritional epidemiology, it is often assumed that nutrient absorption is proportional to nutrient intake. For several nutrients, including non-haem Fe, this assumption may not hold. Depending on the nutrients ingested with non-haem Fe, its ... ...

    Abstract In nutritional epidemiology, it is often assumed that nutrient absorption is proportional to nutrient intake. For several nutrients, including non-haem Fe, this assumption may not hold. Depending on the nutrients ingested with non-haem Fe, its availability for absorption varies greatly. Therefore, using Fe intake to examine associations between Fe and health can impact upon the validity of findings. Previous algorithms that adjust Fe intakes for dietary factors known to affect absorption have been found to underestimate Fe absorption and, in the present study, perform poorly on independent dietary data. We have designed a new algorithm to adjust Fe intakes for the effects of ascorbic acid, meat, fish and poultry, phytate, polyphenols and Ca, incorporating not only absorption data from test meals but also current understanding of Fe absorption. In so doing, we have created a robust and universal Fe algorithm with potential for use in large cohorts. The algorithm described aims not to predict Fe absorption but available Fe in the gut, a measure we believe to be of greater use in epidemiological research. Available Fe is Fe available for absorption from the gastrointestinal tract, taking into account enhancing or inhibiting effects of dietary modifiers. Our algorithm successfully estimated average Fe availability in test meal data used to construct the algorithm and, unlike other algorithms tested, also provided plausible predictions when applied to independent dietary data. Future research is needed to evaluate the extent to which this algorithm is useful in epidemiological research to relate Fe to health outcomes.
    Keywords iron ; intestinal absorption ; dietary surveys ; algorithms ; humans ; nutrient availability ; nutrient intake ; validity ; ascorbic acid ; meat ; seafoods ; poultry ; phytic acid ; polyphenols ; calcium ; gastrointestinal system ; epidemiological studies
    Language English
    Dates of publication 2009-12
    Size p. 1678-1685.
    Document type Article
    ZDB-ID 280396-3
    ISSN 1475-2662 ; 0007-1145
    ISSN (online) 1475-2662
    ISSN 0007-1145
    DOI 10.1017/S0007114509990894
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    Z 916: Show issues

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  9. Article ; Online: Post-prandial iron absorption in humans: comparison between HFE genotypes and iron deficiency anaemia.

    Hutchinson, Carol / Conway, Rana E / Bomford, Adrian / Hider, Robert C / Powell, Jonathan J / Geissler, Catherine A

    Clinical nutrition (Edinburgh, Scotland)

    2008  Volume 27, Issue 2, Page(s) 258–263

    Abstract: Background & aims: Measurement of serum iron increase after ingestion of a meal could be an efficient method of comparing post-prandial iron absorption between groups of individuals. We determined whether the rise in post-prandial serum iron is ... ...

    Abstract Background & aims: Measurement of serum iron increase after ingestion of a meal could be an efficient method of comparing post-prandial iron absorption between groups of individuals. We determined whether the rise in post-prandial serum iron is increased in fully treated patients with hereditary haemochromatosis (HFE C282Y+/+; HH) compared to iron deficiency anaemia (IDA), iron-replete heterozygous subjects (HFE C282Y+/-) and iron-replete controls (HFE C282Y-/-).
    Methods: Serum iron increase was measured over 4h after a meal containing 13.1 mg non-haem iron.
    Results: Post-prandial increase in serum iron was similar in treated HH versus IDA (P=0.54), but greater than control subjects (P<0.0001). In five HH patients, using (58)Fe as a tracer, the rate of iron absorption was increased (P<0.05) and serum non-transferrin bound iron showed a tendency to increase (P=0.06). Serum iron curves did not differ for heterozygous subjects and controls (P=0.65).
    Conclusions: Using the serum iron method we found a comparable increase in post-prandial iron absorption in treated HH and IDA compared with controls. While post-prandial iron absorption in the group heterozygous for the C282Y mutation was modestly increased relative to controls, this difference was not statistically significant.
    MeSH term(s) Adult ; Anemia, Iron-Deficiency/blood ; Anemia, Iron-Deficiency/metabolism ; Area Under Curve ; Female ; Ferritins/blood ; Genotype ; Hemochromatosis/blood ; Hemochromatosis/genetics ; Hemochromatosis/metabolism ; Hemochromatosis Protein ; Hemoglobins/metabolism ; Heterozygote ; Histocompatibility Antigens Class I/genetics ; Humans ; Intestinal Absorption ; Iron/blood ; Iron Isotopes ; Iron, Dietary/pharmacokinetics ; Male ; Membrane Proteins/genetics ; Middle Aged ; Mutation ; Postprandial Period
    Chemical Substances HFE protein, human ; Hemochromatosis Protein ; Hemoglobins ; Histocompatibility Antigens Class I ; Iron Isotopes ; Iron, Dietary ; Membrane Proteins ; Ferritins (9007-73-2) ; Iron (E1UOL152H7)
    Language English
    Publishing date 2008-02-13
    Publishing country England
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 604812-2
    ISSN 1532-1983 ; 0261-5614
    ISSN (online) 1532-1983
    ISSN 0261-5614
    DOI 10.1016/j.clnu.2007.12.007
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    Zs.A 1774: Show issues Location:
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  10. Article: Serum iron curves can be used to estimate dietary iron bioavailability in humans.

    Conway, Rana E / Geissler, Catherine A / Hider, Robert C / Thompson, Richard P H / Powell, Jonathan J

    The Journal of nutrition

    2006  Volume 136, Issue 7, Page(s) 1910–1914

    Abstract: Erythrocyte incorporation of isotopic iron (Fe) is the standard method for assessing iron bioavailability, but the process is expensive, technically difficult, and gives no information on the kinetics of absorption. The main objective of this study was ... ...

    Abstract Erythrocyte incorporation of isotopic iron (Fe) is the standard method for assessing iron bioavailability, but the process is expensive, technically difficult, and gives no information on the kinetics of absorption. The main objective of this study was to validate serum Fe curves as measures of dietary iron absorption because previous work demonstrated that serum iron curves can be generated with iron doses as low as 5-20 mg and that up to 20 mg iron can be added to meals without affecting relative absorption. In 3 studies, groups (n = 10, 10, 21) of Fe-deficient, mildly anemic women consumed meals of varying calculated Fe bioavailability, with and without added ferric chloride (10 mg Fe). Blood samples were collected at baseline and every 30 min for 4 h after the meal. Serum Fe concentrations were measured. Areas under the serum Fe curves and peak concentrations were used in different models to estimate Fe absorption and uptake. In 21 subjects, (58)Fe-enriched ferric chloride was added to the meals, and blood was taken 2 wk later to calculate red cell isotope incorporation. The addition of 10 mg Fe to test meals produced measurable serum iron curves even when the meal Fe bioavailability was low. Serum Fe curves were highly reproducible and were affected as expected by food composition. Even the single measurement at the estimated time of peak iron concentration was correlated significantly with erythrocyte incorporation of (58)Fe (r = 0.72, P < 0.0001). Hence the extent and rate of absorption of nonheme iron from meals, rather than in individuals, can be investigated with such subjects without the need for isotopes.
    MeSH term(s) Adult ; Biological Availability ; Female ; Humans ; Intestinal Absorption ; Iron, Dietary/administration & dosage ; Iron, Dietary/blood ; Iron, Dietary/pharmacokinetics ; Middle Aged
    Chemical Substances Iron, Dietary
    Language English
    Publishing date 2006-06-12
    Publishing country United States
    Document type Clinical Trial ; Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 218373-0
    ISSN 1541-6100 ; 0022-3166
    ISSN (online) 1541-6100
    ISSN 0022-3166
    DOI 10.1093/jn/136.7.1910
    Database MEDical Literature Analysis and Retrieval System OnLINE

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