McManus Laura, Veras Katherine, Faria Vinicius S, Manninen Mika, Egan Brendan
School of Health and Human Performance, Dublin City University, Glasnevin, D09 V209, Ireland.
Florida Institute for Human & Machine Cognition, Pensacola, FL 32502, United States.
Nutr Rev. 2025 Aug 1;83(8):1389-1401. doi: 10.1093/nutrit/nuaf016.
CONTEXT: Iron deficiency is the most prevalent nutrient deficiency globally. There is increasing interest in the use of food-based approaches for improving and maintaining iron status. OBJECTIVE: A systematic literature review was conducted to identify, critically-appraise, and meta-analyze data from intervention studies that investigated the effect of increasing red meat intake on iron status in adults. DATA EXTRACTION: The search was conducted using the PubMed, Web of Science, Scopus, Embase, Cochrane, SPORTDiscus, and Google Scholar databases, as well as other supplementary search strategies up to October 2024. Inclusion criteria for reviewed articles were participants who were adults aged 18 to 70 years, interventions that involved ≥4 weeks of increased red meat intake, included a suitable control condition, and measured at least 1 biomarker of iron status. The initial search yielded 5212 articles, with 10 articles (n = 397 participants) meeting the inclusion criteria. DATA ANALYSIS: The effect of intervention on markers of iron status were analyzed using a meta-analytic multivariate model, and the potential moderating effect of multiple variables were considered. The final meta-analysis included 42 effects (k) for serum ferritin (k = 25) and hemoglobin (Hb; k = 17) concentrations. Interventions involving increasing red meat intake had no significant effect on serum ferritin concentrations (raw mean change difference [RMCD] = 1.87 μg L-1; 95% CI, -0.73 to 4.48; t = 1.619; P = .139) but did have a positive effect on Hb concentrations (RMCD = 2.36 g L-1; 95% CI, 0.71 to 4.02; t = 3.297; P = .011). Moderator analysis revealed a positive effect of increasing red meat intake on serum ferritin concentrations when the intervention lasted at least 8 weeks (RMCD = 2.27 μg L-1; 95% CI, 0.87 to 3.67), and longer than 16 weeks (RMCD = 5.62 μg L-1; 95% CI, 0.67 to 10.6). CONCLUSIONS: Increasing red meat intake can improve iron status as indicated by increases in serum ferritin and Hb concentrations, but the extent to which such increases are clinically meaningful remains to be established. SYSTEMATIC REVIEW REGISTRATION: PROSPERO registration No. CRD42023479349.
背景：缺铁是全球最普遍的营养缺乏症。人们越来越关注采用基于食物的方法来改善和维持铁营养状况。 目的：进行一项系统的文献综述，以识别、严格评估和荟萃分析干预研究的数据，这些研究调查了增加红肉摄入量对成年人铁营养状况的影响。 数据提取：检索截至2024年10月使用PubMed、科学网、Scopus、Embase、Cochrane、SPORTDiscus和谷歌学术数据库以及其他补充检索策略进行。纳入综述文章的标准是年龄在18至70岁的成年人参与者，涉及红肉摄入量增加≥4周的干预措施，包括合适的对照条件，并测量至少一种铁营养状况生物标志物。初步检索产生5212篇文章，其中10篇文章（n = 397名参与者）符合纳入标准。 数据分析：使用荟萃分析多变量模型分析干预对铁营养状况标志物的影响，并考虑多个变量的潜在调节作用。最终的荟萃分析包括血清铁蛋白（k = 25）和血红蛋白（Hb；k = 17）浓度的42个效应（k）。涉及增加红肉摄入量的干预对血清铁蛋白浓度没有显著影响（原始平均变化差异[RMCD]=1.87μg/L；95%CI，-0.73至4.48；t = 1.619；P = 0.139），但对Hb浓度有积极影响（RMCD = 2.36 g/L；95%CI，0.71至4.02；t = 3.297；P = 0.011）。调节分析显示，当干预持续至少8周（RMCD = 2.27μg/L；95%CI，0.87至3.67）和超过16周（RMCD = 5.62μg/L；95%CI，0.67至10.6）时，增加红肉摄入量对血清铁蛋白浓度有积极影响。 结论：增加红肉摄入量可改善铁营养状况，表现为血清铁蛋白和Hb浓度升高，但这种升高在临床上的意义程度仍有待确定。 系统综述注册：PROSPERO注册号CRD42023479349。
Cochrane Database Syst Rev. 2022-4-21
Cochrane Database Syst Rev. 2024-12-13
Cochrane Database Syst Rev. 2016-8-22
Cochrane Database Syst Rev. 2011-12-7
Cochrane Database Syst Rev. 2021-9-26
Cochrane Database Syst Rev. 2015-10-19
Cochrane Database Syst Rev. 2024-12-9
Cochrane Database Syst Rev. 2021-4-19
ACS Omega. 2022-6-10
Cochrane Database Syst Rev. 2021-9-26
Semin Hematol. 2021-7
Eur J Appl Physiol. 2019-5-4
Zotero 插件