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Difference between revisions of "Draft:Iron"

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(Context)
(Summary)
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=== Summary ===
 
=== Summary ===
<-- Summarize in a way similar to [[Choline]]. Some assertions about choline may not apply to iron, so be factual as always-->
+
Studies show that those who eat meatless diets are no more at risk of iron deficiency than meat-eaters,<ref>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.</ref> and may even have higher iron levels.<ref>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.</ref> Furthermore, heme iron (the type found in meat) has been linked to chronic diseases such as heart disease<ref>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.</ref> and lung cancer.<ref>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.</ref> In contrast, non-heme iron has not been linked to any diseases.
 
 
Studies show that vegans are no more at risk of iron deficiency than meat-eaters, and may even have higher iron levels. Furthermore, heme iron (the type found in meat) has been linked to chronic diseases such as heart disease and lung cancer, as shown below. In contrast, non-heme iron is not linked to any diseases.
 
  
 
=== Context ===
 
=== Context ===

Revision as of 04:00, 7 February 2020

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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

<-- why the concern? -->

  • Iron is an essential mineral used to transport oxygen through the body.[5]
  • Many people have been led to believe that red meat is the only good source of iron, despite the fact that there are several excellent plant-based sources. Some older research also seemed to suggest that non-heme iron (the type found in plants) was less well-absorbed than heme iron (found in meat). 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. “Office of Dietary Supplements - Iron.” Accessed February 7, 2020. https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/.

Meta

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