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Iron

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

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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. Jump up ↑ 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. Jump up ↑ 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. Jump up ↑ 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. Jump up ↑ 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. ↑ Jump up to: 5.0 5.1 “Office of Dietary Supplements - Iron.” Accessed February 7, 2020. https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/.
  6. Jump up ↑ 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.

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