Eberl Erica, Li Alice Shimin, Zheng Zi Yin Joanne, Cunningham Judy, Rangan Anna
Charles Perkins Centre, The University of Sydney, Camperdown, NSW 2006, Australia.
Curtin School of Population Health, Curtin University, Kent Street, Bentley, WA 6102, Australia.
Foods. 2021 Dec 27;11(1):56. doi: 10.3390/foods11010056.
Studies in UK and US have reported a temporal decline in the iron content of plant-based foods. Limited research on this topic has been conducted in Australia. The aim of this scoping review was to provide a comprehensive evaluation on the temporal change in iron content of Australian vegetables and legumes from 1900 onward. A systematic search of electronic databases, websites, backward reference searching, and Australian food composition tables was conducted. A total of 34 articles and six versions of Australian food composition databases published between 1930s to 2021, were included in this review. Overall, iron content of vegetables and legumes were assessed at limited time points and geographical origin, cultivars, sampling and analytical techniques varied across studies. The majority of vegetables had similar iron content between two or more timepoints but decreases of 30-50% were noted for sweet corn, red-skinned potatoes, cauliflower and green beans while increases of 150-300% were seen for Hass avocadoes, mushrooms and silverbeet. More pronounced reductions in iron content were observed for legumes, with higher and more variable values reported pre-2000 compared to recent years. Due to limited data and variations in sampling and analytical techniques, no definitive conclusions could be established. As plant-based diets are becoming more popular, consistent monitoring of the nutrient composition of staple plant-based foods is strongly recommended.
英国和美国的研究报告称，植物性食物的铁含量随时间呈下降趋势。澳大利亚针对这一主题开展的研究有限。本综述的目的是全面评估1900年以来澳大利亚蔬菜和豆类中铁含量的时间变化。我们对电子数据库、网站进行了系统检索，开展了追溯检索，并查阅了澳大利亚食物成分表。本综述纳入了20世纪30年代至2021年间发表的34篇文章和六个版本的澳大利亚食物成分数据库。总体而言，蔬菜和豆类铁含量的评估时间点有限，且不同研究在地理来源、品种、采样和分析技术方面存在差异。大多数蔬菜在两个或更多时间点的铁含量相似，但甜玉米、红皮土豆、花椰菜和四季豆的铁含量下降了30%-50%，而哈斯牛油果、蘑菇和瑞士甜菜的铁含量则增加了150%-300%。豆类的铁含量下降更为明显，与近年来相比，2000年前报告的数值更高且更具变异性。由于数据有限以及采样和分析技术存在差异，无法得出明确结论。鉴于植物性饮食越来越受欢迎，强烈建议持续监测主要植物性食物的营养成分。
