aInstitute of Food Nutrition and Human Health, Massey University, North Shore City bDepartment of Human Nutrition, University of Otago, Dunedin, New Zealand.
Curr Opin Clin Nutr Metab Care. 2013 Nov;16(6):712-8. doi: 10.1097/MCO.0b013e328364f382.
Both dietary and nondietary factors contribute to iron deficiency, the most common nutritional deficiency worldwide. Identifying dietary factors associated with iron deficiency is challenging due to the number of components in food affecting iron absorption. This review describes recent advances in dietary approaches to assessing iron-related nutrition.
Most research investigating the relationship between dietary intake and iron deficiency has focussed on individual foods and nutrients, despite several components in foods influencing iron absorption. More recently, studies have considered the overall diet and combinations of foods eaten, through the analysis of dietary patterns and practices. This includes the development and validation of dietary assessment tools to assess iron-related dietary patterns.
Dietary pattern analysis which considers the whole diet and combinations of foods eaten may enhance our understanding of how diet impacts on iron deficiency. The analysis of dietary patterns offers an alternative and complementary approach to the traditional focus on individual foods and nutrients when investigating dietary factors associated with iron deficiency.
目的综述：饮食和非饮食因素均可导致缺铁，这是全球最常见的营养缺乏症。由于食物中影响铁吸收的成分众多，因此确定与缺铁相关的饮食因素具有挑战性。本综述描述了在评估与铁相关营养的饮食方法方面的最新进展。
最近发现：尽管食物中的几种成分会影响铁的吸收，但大多数研究调查饮食摄入与缺铁之间的关系时都集中在单一食物和营养素上。最近，通过饮食模式和饮食习惯的分析，研究开始考虑整体饮食和所吃食物的组合。这包括开发和验证评估与铁相关的饮食模式的饮食评估工具。
总结：考虑整个饮食和所吃食物组合的饮食模式分析可以增进我们对饮食如何影响缺铁的理解。在调查与缺铁相关的饮食因素时，分析饮食模式为传统的关注单一食物和营养素的方法提供了一种替代和补充方法。
