Institute of Food Sciences and Technologies, Ajinomoto Co., Inc., Kanagawa, 210-8681, Japan.
Research Institute for Bioscience Products and Fine Chemicals, Ajinomoto Co., Inc., Kanagawa, 210-8681, Japan.
Eur J Nutr. 2023 Oct;62(7):3009-3019. doi: 10.1007/s00394-023-03213-w. Epub 2023 Jul 22.
Enhancing iron absorption and utilization is important for amelioration iron status faster and thereby, for improving quality of life. Dietary protein and amino acids, including methionine and threonine, have been reported to facilitate the absorption and utilization of dietary iron. Here, we investigated the effect of combined ingestion of methionine, threonine, and iron on the improvement of iron status during a short-term intervention, by comparing that with iron ingestion alone in healthy young women.
This was a randomized, double-blind, parallel-group, comparative study with 45 participants (aged 20-39) randomly assigned to three groups (n = 15 each): one group was administered 200 mg methionine, 400 mg threonine, and 6 mg iron once daily (FEMT); another ingested 6 mg iron alone (FE); and the third group ingested a placebo (PCG). Blood samples and dietary nutrient data were collected before the intervention (week 0) and after 2, 4, and 6 weeks. Serum iron, hemoglobin, transferrin, and ferritin levels were measured.
Blood hemoglobin levels were significantly higher in the FEMT than in the FE group (P < 0.05) at week 4. Serum iron, transferrin, and ferritin levels were not changed across groups. In addition, our analyses showed that the observed increase in hemoglobin levels was affected by the intervention rather than changes in dietary nutrient intake.
Ingestion of methionine and threonine with low doses of iron leads to a higher hemoglobin levels than that with iron alone in a short period of 4 weeks.
University Hospital Medical Information Network Clinical Trial Registry (UMIN000046621).
提高铁的吸收和利用率对于更快地改善铁状态从而提高生活质量非常重要。据报道，膳食蛋白质和氨基酸，包括蛋氨酸和苏氨酸，可促进膳食铁的吸收和利用。在这里，我们通过比较健康年轻女性单独摄入铁与同时摄入蛋氨酸、苏氨酸和铁对改善铁状态的短期干预效果，研究了联合摄入蛋氨酸、苏氨酸和铁对改善铁状态的影响。
这是一项随机、双盲、平行组、对照研究，共有 45 名（年龄 20-39 岁）参与者随机分为三组（每组 15 名）：一组每天服用 200mg 蛋氨酸、400mg 苏氨酸和 6mg 铁（FEMT）；另一组单独摄入 6mg 铁（FE）；第三组摄入安慰剂（PCG）。在干预前（第 0 周）和干预后 2、4 和 6 周采集血样和膳食营养素数据。测量血清铁、血红蛋白、转铁蛋白和铁蛋白水平。
FEMT 组的血红蛋白水平在第 4 周时明显高于 FE 组（P<0.05）。血清铁、转铁蛋白和铁蛋白水平在各组之间没有变化。此外，我们的分析表明，血红蛋白水平的升高是由干预而不是膳食营养素摄入的变化引起的。
在短时间内（4 周），摄入低剂量的蛋氨酸和苏氨酸与铁可使血红蛋白水平升高，高于单独摄入铁。
大学医院医疗信息网络临床试验注册（UMIN000046621）。
