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RESEARCH PRODUCT
Iron Status of Vegans, Vegetarians and Pescatarians in Norway
Tonje Holte SteaSynne Groufh-jacobsenSigrun HenjumKari AlmendingenLive Edvardsen Tonheimsubject
0301 basic medicinemedicine.medical_treatmentlcsh:QR1-502Transferrin saturationBiochemistrylcsh:Microbiology0302 clinical medicineNutrientpescatariansMicronutrientsiron statusbiologyNorwayMiddle AgedMicronutrientRegression AnalysisFemaleIron statusAdultAdolescentIronPescatarians030209 endocrinology & metabolismIron supplementReproductive ageArticleVDP::Medisinske Fag: 700::Helsefag: 800::Ernæring: 81103 medical and health sciencesYoung Adulttransferrin saturationEnvironmental healthmedicineHumansBlood markersMolecular BiologyFerritin030109 nutrition & dieteticsTransferrin saturationbusiness.industryIron statusvegansferritinvegetariansPlant-based dietFerritinplant-based dietmicronutrientsFerritinsbiology.proteinbusinessdescription
Although plant-based diets provide well-established physical and environmental health benefits, omitting meat or meat products has also been associated with a risk of being deficient in specific nutrients, such as iron. As data on the iron status among Norwegian vegans, vegetarians and pescatarians are lacking, the present study aimed to assess iron status in these groups of healthy adults. Blood markers for iron status were measured in 191 participants (18–60 years old) comprising 106 vegans, 54 vegetarians and 31 pescatarians: serum-ferritin (S-Fe), serum-iron (S-Iron) and serum-total iron binding capacity (S-TIBC). Serum-transferrin-saturation (S-TSAT) was estimated (S-Iron/S-TIBC × 100). The median concentration of blood markers for iron status were within the normal range with no difference between the different dietary practices. In total, 9% reported iron supplement use the last 24 h. S-Fe concentrations below reference (<
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2021-03-18 | Biomolecules |