Suppr超能文献

采用双标记稳定同位素技术测定中国城市青年男性典型中式全膳食中非血红素铁的吸收与利用情况。

Non-Heme Iron Absorption and Utilization from Typical Whole Chinese Diets in Young Chinese Urban Men Measured by a Double-Labeled Stable Isotope Technique.

作者信息

Yang Lichen, Zhang Yuhui, Wang Jun, Huang Zhengwu, Gou Lingyan, Wang Zhilin, Ren Tongxiang, Piao Jianhua, Yang Xiaoguang

机构信息

Key laboratory of Trace Element Nutrition of the Ministry of Health, National Institute of Nutrition for Health, Chinese Center for Disease Control and Prevention, Beijing, 100050, P.R. China.

Bethune Military Medical College, Shijiazhuang, Hebei, 050081, P.R. China.

出版信息

PLoS One. 2016 Apr 21;11(4):e0153885. doi: 10.1371/journal.pone.0153885. eCollection 2016.

Abstract

BACKGROUND

This study was to observe the non-heme iron absorption and biological utilization from typical whole Chinese diets in young Chinese healthy urban men, and to observe if the iron absorption and utilization could be affected by the staple food patterns of Southern and Northern China.

MATERIALS AND METHODS

Twenty-two young urban men aged 18-24 years were recruited and randomly assigned to two groups in which the staple food was rice and steamed buns, respectively. Each subject received 3 meals containing approximately 3.25 mg stable 57FeSO4 (the ratio of 57Fe content in breakfast, lunch and dinner was 1:2:2) daily for 2 consecutive days. In addition, approximately 2.4 mg 58FeSO4 was administered intravenously to each subject at 30-60 min after dinner each day. Blood samples were collected from each subject to measure the enrichment of the 57Fe and 58Fe. Fourteen days after the experimental diet, non-heme iron absorption was assessed by measuring 57Fe incorporation into red blood cells, and absorbed iron utilization was determined according to the red blood cell incorporation of intravenously infused 58Fe SO4.

RESULTS

Non-heme iron intake values overall, and in the rice and steamed buns groups were 12.8 ±2.1, 11.3±1.3 and 14.3±1.5 mg, respectively; the mean 57Fe absorption rates were 11±7%, 13±7%, and 8±4%, respectively; and the mean infused 58Fe utilization rates were 85±8%, 84±6%, and 85±10%, respectively. There was no significantly difference in the iron intakes, and 57Fe absorption and infused 58Fe utilization rates between rice and steamed buns groups (all P>0.05).

CONCLUSION

We present the non-heme iron absorption and utilization rates from typical whole Chinese diets among young Chinese healthy urban men, which was not affected by the representative staple food patterns of Southern and Northern China. This study will provide a basis for the setting of Chinese iron DRIs.

摘要

背景

本研究旨在观察中国城市健康青年男性从典型的中国传统饮食中对非血红素铁的吸收及生物利用率,并观察中国南方和北方的主食模式是否会影响铁的吸收和利用。

材料与方法

招募22名年龄在18 - 24岁的城市青年男性,随机分为两组,主食分别为大米和馒头。每位受试者连续2天每天摄入3餐,每餐含约3.25 mg稳定的57FeSO4(早餐、午餐和晚餐中57Fe的含量比例为1:2:2)。此外,每天晚餐后30 - 60分钟给每位受试者静脉注射约2.4 mg 58FeSO4。采集每位受试者的血样以测量57Fe和58Fe的富集情况。实验饮食14天后,通过测量57Fe掺入红细胞来评估非血红素铁的吸收情况,并根据静脉注射的58FeSO4在红细胞中的掺入情况来确定吸收铁的利用率。

结果

总体以及大米组和馒头组的非血红素铁摄入量分别为12.8±2.1、11.3±1.3和14.3±1.5 mg;平均57Fe吸收率分别为11±7%、13±7%和8±4%;平均注入的58Fe利用率分别为85±8%、84±6%和85±10%。大米组和馒头组之间的铁摄入量、57Fe吸收率和注入的58Fe利用率均无显著差异(所有P>0.05)。

结论

我们给出了中国城市健康青年男性从典型的中国传统饮食中获取的非血红素铁的吸收和利用率,其不受中国南方和北方代表性主食模式的影响。本研究将为制定中国铁的膳食参考摄入量提供依据。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/63da/4839665/57d605544539/pone.0153885.g001.jpg

文献AI研究员

20分钟写一篇综述,助力文献阅读效率提升50倍。

立即体验

用中文搜PubMed

大模型驱动的PubMed中文搜索引擎

马上搜索

文档翻译

学术文献翻译模型,支持多种主流文档格式。

立即体验