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1
Within-group comparisons led to unsubstantiated conclusions in "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".在“在总饮食环境中，用低植酸全麦面包替代高植酸全麦面包并不能改善瑞典健康女性的铁营养状况：一项为期12周的随机平行设计干预研究”中，组内比较得出了未经证实的结论。
Eur J Nutr. 2020 Sep;59(6):2813-2814. doi: 10.1007/s00394-020-02287-0.
2
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.在全饮食背景下，用低植酸全麦面包代替高植酸全麦面包，并不能改善健康瑞典女性的铁营养状况：一项为期 12 周、随机、平行设计的干预研究。
Eur J Nutr. 2019 Mar;58(2):853-864. doi: 10.1007/s00394-018-1722-1. Epub 2018 May 23.
3
Reply to the comments by Vorland et al. on our paper: "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".对沃兰德等人就我们的论文《在总体饮食背景下，用低植酸全麦面包替代高植酸全麦面包并未改善瑞典健康女性的铁状况：一项为期12周的随机平行设计干预研究》所提评论的回复
Eur J Nutr. 2020 Sep;59(6):2815-2817. doi: 10.1007/s00394-020-02288-z.
4
Correction to: 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.对以下内容的修正：在总体饮食背景下，用低植酸盐全麦面包替代高植酸盐全麦面包并未改善健康瑞典女性的铁营养状况：一项为期12周的随机平行设计干预研究。
Eur J Nutr. 2020 Sep;59(6):2819-2820. doi: 10.1007/s00394-020-02286-1.
5
Ascorbic acid prevents the dose-dependent inhibitory effects of polyphenols and phytates on nonheme-iron absorption.
Am J Clin Nutr. 1991 Feb;53(2):537-41. doi: 10.1093/ajcn/53.2.537.
6
Effects of yeast and bran on phytate degradation and minerals in rice bread.酵母和麸皮对米面包中植酸盐降解及矿物质的影响。
J Food Sci. 2007 May;72(4):C208-11. doi: 10.1111/j.1750-3841.2007.00338.x.
7
Iron absorption from bread in humans: inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups.人类对面包中铁的吸收：谷物纤维、植酸盐和不同磷酸基团数量的肌醇磷酸酯的抑制作用
J Nutr. 1992 Mar;122(3):442-9. doi: 10.1093/jn/122.3.442.
8
The effect of different levels of wheat bran on iron absorption in rats from bread containing similar amounts of phytate.不同水平的麦麸对来自含有相似植酸量面包的大鼠铁吸收的影响。
Br J Nutr. 1982 Mar;47(2):243-9. doi: 10.1079/bjn19820032.
9
A decrease in iron status in young healthy women after long-term daily consumption of the recommended intake of fibre-rich wheat bread.长期每日食用推荐摄入量的富含纤维的小麦面包后，年轻健康女性的铁状态下降。
Eur J Nutr. 2005 Sep;44(6):334-40. doi: 10.1007/s00394-004-0529-4. Epub 2004 Sep 3.
10
Effects of weaning cereals with different phytate contents on hemoglobin, iron stores, and serum zinc: a randomized intervention in infants from 6 to 12 mo of age.不同植酸含量断奶谷物对血红蛋白、铁储备和血清锌的影响：一项针对6至12月龄婴儿的随机干预研究
Am J Clin Nutr. 2003 Jul;78(1):168-75. doi: 10.1093/ajcn/78.1.168.

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From Model Organisms to Humans, the Opportunity for More Rigor in Methodologic and Statistical Analysis, Design, and Interpretation of Aging and Senescence Research.从模式生物到人类，在衰老和衰老研究的方法学和统计学分析、设计和解释方面有机会更加严谨。
J Gerontol A Biol Sci Med Sci. 2022 Nov 21;77(11):2155-2164. doi: 10.1093/gerona/glab382.
2
Errors in the implementation, analysis, and reporting of randomization within obesity and nutrition research: a guide to their avoidance.肥胖与营养研究中随机化实施、分析和报告中的错误：避免方法指南。
Int J Obes (Lond). 2021 Nov;45(11):2335-2346. doi: 10.1038/s41366-021-00909-z. Epub 2021 Jul 29.

Within-group comparisons led to unsubstantiated conclusions in "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".

作者信息

Vorland Colby J, Mestre Luis M, Mendis Sachintha S, Brown Andrew W

机构信息

Department of Applied Health Science, Indiana University School of Public Health-Bloomington, Bloomington, IN, USA.

Department of Epidemiology and Biostatistics, Indiana University School of Public Health-Bloomington, Bloomington, IN, USA.

出版信息

Eur J Nutr. 2020 Sep;59(6):2813-2814. doi: 10.1007/s00394-020-02287-0.

DOI:10.1007/s00394-020-02287-0
PMID:32661682
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7415596/
Abstract
摘要