To get updates on new site content, like us on Facebook or follow us on Twitter.

Draft:Iron

From JFA Wiki
Revision as of 04:10, 7 February 2020 by Bethany.Chester (talk | contribs) (Context)

<-- see Help:Writing Fact Sheets and the articles in Fact Sheets Listing -->

<-- Note that we want only enough information to convincingly support the assertions made in the summary, and to counter inaccurate information. When making a point, it is important to find those sources that will result in the most convincing arguments, and to summarize findings in the most convincing manner, all without misrepresenting or exaggerating those sources. -->

<-- Good places to start research are in the "see also" section -->

<-- User Choline as a guide -->

Fact Sheet

Summary

Studies show that those who eat meatless diets are no more at risk of iron deficiency than meat-eaters,[1] and may even have higher iron levels.[2] Furthermore, heme iron (the type found in meat) has been linked to chronic diseases such as heart disease[3] and lung cancer.[4] In contrast, non-heme iron has not been linked to any diseases.

Context

  • Iron is an essential mineral used to transport oxygen through the body.[5]
  • Many people believe that red meat is the only good source of iron, despite the fact that there are several excellent plant-based sources.[5] Research has also suggested that non-heme iron (the type found in plants) may be less well absorbed than heme iron (found in meat).[6] This has led to claims that vegans are at risk of iron deficiency.

Evidence

<-- research and expert testimonials showing that plant-based diets are sufficient, and that heme-iron has risks, and addressing the increased risk of iron deficiency for vegans (is it true? It might be.) -->

Conflicting Claims

<-- major sources of conflicting claims and why they are false or dubious -->

Dietary Guidelines

<-- summarize guidelines. should we supplement, if so when? are supplements dangerous?

Sources of Iron

<-- foods, supplements -->

See Also

Plain Text

Footnotes

  1. Saunders, Angela V., Winston J. Craig, Surinder K. Baines, and Jennifer S. Posen. “Iron and Vegetarian Diets.” The Medical Journal of Australia 199, no. S4 (19 2013): S11-16.
  2. Farmer, Bonnie, Brian T. Larson, Victor L. Fulgoni, Alice J. Rainville, and George U. Liepa. “A Vegetarian Dietary Pattern as a Nutrient-Dense Approach to Weight Management: An Analysis of the National Health and Nutrition Examination Survey 1999-2004.” Journal of the American Dietetic Association 111, no. 6 (June 2011): 819–27. Accessed February 7, 2020. https://doi.org/10.1016/j.jada.2011.03.012.
  3. Hunnicutt, Jacob, Ka He, and Pengcheng Xun. “Dietary Iron Intake and Body Iron Stores Are Associated with Risk of Coronary Heart Disease in a Meta-Analysis of Prospective Cohort Studies.” The Journal of Nutrition 144, no. 3 (March 1, 2014): 359–66. Accessed February 7, 2020. https://doi.org/10.3945/jn.113.185124.
  4. Lam, Tram Kim, Melissa Rotunno, Brid M. Ryan, Angela C. Pesatori, Pier Alberto Bertazzi, Margaret Spitz, Neil E. Caporaso, and Maria Teresa Landi. “Heme-Related Gene Expression Signatures of Meat Intakes in Lung Cancer Tissues.” Molecular Carcinogenesis 53, no. 7 (July 2014): 548–56. Accessed February 7, 2020. https://doi.org/10.1002/mc.22006.
  5. 5.0 5.1 “Office of Dietary Supplements - Iron.” Accessed February 7, 2020. https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/.
  6. Hurrell, Richard, and Ines Egli. “Iron Bioavailability and Dietary Reference Values.” The American Journal of Clinical Nutrition 91, no. 5 (May 1, 2010): 1461S-1467S. https://doi.org/10.3945/ajcn.2010.28674F.

Meta

This fact sheet was originally authored by ??? with contributions by Greg Fuller. The contents may have been edited since that time by others.