Evaluating the Effect of Animal-Based Iron Sources on Iron Deficiency Anemia

Effect of Animal-Based Iron Sources on Iron Deficiency Anemia HOW TO CITE:

Authors

  • Saira Ahmad University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore,Pakistan
  • Huma Bader Ul Ain University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore,Pakistan
  • Tabussam Tufail University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore,Pakistan
  • Maryam Maqsood University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore,Pakistan
  • Shazia Bibi University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore,Pakistan
  • Baila Ahmad Department of Food Science and Technology, The Islamia University of Bahawalpur, Bahawalpur, Pakistan
  • Saaleha Ahmad University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore,Pakistan
  • Makia Nasir College of Nutrition, Multan Medical Dental College, Multan, Pakistan
  • Zunaira Mushtaq Department of Human Nutrition and Dietetics, Riphah International University, Faisalabad, Pakistan
  • Rozina Shahadat Khan Community Medicine Specialized Health Care and Medical Education Department, Pakistan

DOI:

https://doi.org/10.54393/pbmj.v5i3.329

Keywords:

Anemia, Iron, Dietary sources, Animal-Based foods, Heme iron

Abstract

Iron deficiency anemia is widely spread throughout the world both in developing as well as developed countries irrespective of age and gender. There is a strong relationship between dietary intake and the nutritive status of a body. Maintaining a balanced diet having a standard iron (Fe) level and high bioavailability is challenging. Dietary source of good quality and quantity of iron is red meat from bovine, camel, goat, sheep, poultry, egg, quail, turkey, rabbit, fish, oysters, clams, prawns, shrimps, algae, and mushrooms. In the current study, animal-based iron sources were overviewed. The heme iron present in beef is the highest (1.06–2.63 mg/100 g) than in pork (0.30–0.61 mg/100 g), fish (0.46 mg/100 g), and chicken (0.17–0.49 mg/100 g). However, Iron is abundantly found in meat and poultry's liver, kidney, and heart. The liver contains the highest concentrations of iron, three to four times than meat. Camel meat contains the superabundant amount of iron 45.5 mg 100-1g in contrast to mutton 4.05mg 100-1g, beef 1.8mg 100-1g, and poultry 0.4mg 100-1g. Goat meat contains a large amount of micronutrients mainly Fe and vitamin B12 which can be utilized to prevent and cure iron deficiency anemia in a woman. Moreover, Quail egg exhibited a high amount of micronutrients especially iron and zinc (57.2 µg/g and zinc 30.5 µg/g). Meat bone paste and the raw materials of the meat industry can be utilized to form iron fortified products. Conclusively, iron from animal-based foods can be utilized to prevent and treat iron-deficiency anemia for improving human health and lifestyle

References

Elmaghraby, D. A., et al., Assessment of community awareness of the possible relationship between black tea consumption and iron deficiency anemia. Clinical Nutrition ESPEN. 2021. 44.doi.org/10.1016/j.clnesp.2021.04.018.

Bukva, M. et al., Iron content in fruits, vegetables, herbs and spices samples marketed in Sarajevo, Bosnia and Herzegovina. Journal of chemists and chemical engineers of Croatia. 2019.68(7-8): 281-287.

doi.org/10.15255/KUI.2019.001.

Paulino, C. T. D. S., M. Nishijima, et al.,Association of Iron Supplementation Programs with Iron-Deficiency Anemia Outcomes among Children in Brazil. Nutrients. 2021. 13(5): 1524.https://www.mdpi.com/2072-6643/13/5/1524#

World Health Organisation. Worldwide prevalence of anaemia 1993-2005, Who vitamin and mineral nutrition information system. Geneva: WHO. 2008.

doi: 10.1017/S1368980008002401.

Kassebaum N. J., et al., A systematic analysis of global anemia burden from 1990 to 2010. Blood.2014.123(5):615–624. doi.org/10.1182/blood-2013-06-508325

Kassebaum, N. J., and GBD 2013 Anemia Collaborators. The global burden of anemia. Hematology/oncology clinics of North America. 2016. 30(2): 247-308.doi: 10.1016/j.hoc.2015.11.002.

Didzun O., et al., Anaemia among Men in India: A Nationally Representative Cross-Sectional Study. Lancet Global Health.2019.7(12): e1685–e1694.

doi.org/10.1002/14651858.CD008959.pub3

Shah T., J.Warsi, andZ.Laghari, Effect of Maternal Anemia on the Anthropometric Indices of Newborn. JLUMHS. 2020a.19(3): 191–194.

https://www.lumhs.edu.pk/jlumhs/Vol19No03/10.pdf

Pasricha S. R., et al., Iron deficiency. Lancet. 2021. 397:233–48.

doi.org/10.1016/S0140-6736(20)32594-0

Abdelhaleim, A.F., A.Y.Amer, J.SAbdoSoliman, Association of zinc deficiency with iron deficiency anemia and its symptoms: results from a case-control study, Cureus. 2019.doi: 10.7759/cureus.3811.

Turner, J., M.Parsi, and M.Badireddy, Anemia. StatPearls. 2021. NCBI PMID: 29763170https://www.ncbi.nlm.nih.gov/books/NBK499994/

Migone De Amicis, et al., Acquired Refractory Iron Deficiency Anemia. Mediterranean journal of hematology and infectious diseases. 2021. 13(1), e2021028. doi.org/10.4084/MJHID.2021.028

Harrabi, M. A., et al., Iron deficiency anemia induces postural control disorders in young women. Journal of Trace Elements in Medicine and Biology. 2021. 68: 126868.

doi.org/10.1016/j.jtemb.2021.126868

Knijff M, et al., Frequent Consumption of Micronutrient-Rich Foods Is Associated With Reduced Risk of Anemia Among Adolescent Girls and Boys in Indonesia: A Cross-Sectional Study. Food and Nutrition Bulletin. 2021. 42(1_suppl):S59-S71.

doi:10.1177/0379572120977455

Muckenthaler M. U. et al., A red carpet for iron metabolism. Cell. 2017.168(3):344–361. doi.org/10.1016/j.cell.2016.12.034

Sonnweber, T., et al.,Anaemia, iron homeostasis and pulmonary hypertension: a review. Internal and emergency medicine. 2020. 1-13.doi: 10.1007/s11739-020-02288-1

Basrowi, R. W., and C.Dilantika, Optimizing iron adequacy and absorption to prevent iron deficiency anemia: The role of combination of fortified iron and vitamin C. World Nutrition Journal.2021. 5(1-1): 33-39doi.org/10.25220/WNJ.V05.S1.0005

Finberg K. E. Regulation of systemic iron homeostasis. CurrOpinHematol.2013.20(3):208–214. doi.org/10.1152/physrev.00008.2013

Hallberg L. and L.Hulthén, Prediction of dietary iron absorption: an algorithm for calculating absorption and bioavailability of dietary iron [corrected] [published erratum appears in AM J CLIN. 2000.doi.org/10.1093/ajcn/71.5.1147

Atkins, L. A., et al., Dietary patterns of Australian pre-schoolers and associations with haem and non-haem iron intakes. European Journal of Nutrition.2021. 1-12.

doi.org/10.1007/s00394-020-02477-w

Mantadakis E., E.Chatzimichael, and P.Zikidou, Iron deficiency anemia in children residing in high and low-income countries: risk factors, prevention, diagnosis and therapy. Mediterr. J Hematol Infect Dis. 2020. 12(1): e2020041, doi.org/10.4048/MJHID.2020.041

Saini, R. K., S. H.Nile, and Y. S.Keum, Food science and technology for management of iron deficiency in humans: A review’, Trends in Food Science and Technology. 2016. 53: pp. 13–22.doi.org/10.1016/j.tifs.2016.05.003

Rahi J. andV. Padma, Sugarcane Molasses A Potential Dietary Supplement in the Management of Iron Deficiency Anemia, Journal of Dietary Supplements.2017. 14(5): 589 598. DOI: 10.1080/19390211.2016.1269145

Zlotkin, S. H., et al., Controlling iron deficiency anemia through the use of home-fortified complementary foods. The Indian Journal of Pediatrics. 2004. 71(11): 1015-1019.

doi.org/10.1007/BF02828118

Ryckman, T., et al., Affordability of nutritious foods for complementary feeding in Eastern and Southern Africa. Nutrition reviews.2021. 79(Supplement_1): 35-51.

doi.org/10.1093/nutrit/nuaa137

West, A.R. and P.S.Oates, Mechanisms of heme iron absorption: Current questions and controversies. World J. Gastroenterol. 2008.14: 4101–4110. [CrossRef]

Lombardi-Boccia, G., B.Martinez-Dominguez, and A.Aguzzi, Total Heme and Non-heme Iron in Raw and Cooked Meats. J. Food Sci. 2002.67: 1738–1741. [CrossRef].

doi.org/10.1111/j.1365-2621.2002.tb08715.x

Ochoa, J. J.et al., Interactions Between Omega-3 Fatty Acids and Iron. In Omega-3 Fatty Acids: Keys to Nutritional Health; Hegde, M.V., Zanwar, A.A., Adekar, S.P., Eds.; Springer International Publishing: Cham, Switzerland.2016: pp. 293–299.

doi.org/10.1007/978-3-319-40458-5_24 [CrossRef]

Verna, G., et al., Iron-Enriched Nutritional Supplements for the 2030 Pharmacy Shelves. Nutrients. 2021. 13(2): 378. https://www.mdpi.com/2072-6643/13/2/378#

Franca M., et al., Role of poultry meat in a balanced diet aimed at maintaining health and wellbeing: an Italian consensus document, Food & Nutrition Research.2015.59(1): 27606. DOI: 10.3402/fnr.v59.27606

Steenson, S., and J. L. Buttriss, The challenges of defining a healthy and ‘sustainable’diet. Nutrition Bulletin. 202. 45(2): 206-222.doi.org/10.1111/nbu.12439

Comerford K. B., et al.,The Complementary Roles for Plant-Source and Animal-Source Foods in Sustainable Healthy Diets. Nutrients. 2021.13(10):3469.

doi.org/10.3390/nu13103469.

Christian, P. Anemia in women — an intractable problem that requires innovative solutions. Nat Med.2021. 27: 1675–1677 doi.org/10.1038/s41591-021-01514-3

Moustarah, F., and S. S.Mohiuddin, Dietary Iron. In StatPearls [Internet]. StatPearls Publishing.2020. https://pubmed.ncbi.nlm.nih.gov/31082013/

Saunders, A. V., et al., Iron and vegetarian diets. The Medical Journal of Australia. 2013. 199(4): S11-S16.doi: 10.5694/mja11.11494

Hurrell, R., and I. Egli. Iron bioavailability and dietary reference values. American Journal of Clinical Nutrition. 2010. 91(5):1461–7. doi: 10. 3945/ajcn.2010.28674F.

Han, O., Molecular mechanism of intestinal iron absorption. Metallomics: Integrated Biometal Science. 2011.3(2):103–9. doi: 10.1039/c0mt00043d.

Aleman, M., et al., Oxidative stability of a heme iron-fortified bakery product: Effectiveness of ascorbylpalmitate and co-spray-drying of heme iron with calcium caseinate. Food Chemistry.2016. 196:567–76. doi: 10.1016/j.foodchem.2015.09.031.

Pizarro, F., et al., The effect of proteins from animal source foods on heme iron bioavailability in humans. Food Chemistry. 2016.196:733–8. doi: 10.1016/j.foodchem.2015.10.012

Man, Y., et al., Iron supplementation and iron-fortified foods: a review. Critical Reviews in Food Science and Nutrition. 2021: 1-22.doi.org/10.1080/10408398.2021.1876623

Schönfeldt. H.C. and N.G.Hall, Determining iron bio-availability with a constant heme iron value, Journal of Food Composition and Analysis. 2011. 24(4–5): Pages 738-740, ISSN 0889-1575, doi.org/10.1016/j.jfca.2011.01.002.

Dailey, H. A., et al., Prokaryotic heme biosynthesis: Multiple pathways to a common essential product. Microbiology and Molecular Biology Reviews. 2017.81(1):1–62.

doi: 10.1128/MMBR.00048-16.

Taniguchi, Chad N., D.Joannie, and A. D.Michael, Heme iron, non-heme iron, and mineral content of blood clams (Anadara spp.) compared to Manila clams (V. philippinarum), Pacific oysters (C. gigas), and beef liver (B. taurus). Journal of Food Composition and Analysis. 2017. 57: 49-55. doi.org/10.1016/j.jfca.2016.12.018

De L.P. D., V. Sant-e-Lhoutellier, and P. Gatellier, Mechanisms and kinetics of heme iron nitrosylation in an in vitro gastro-intestinal model. Food Chemistry.2018.239:86–93. doi: 10.1016/j.foodchem.2017.06.092.

Downloads

Published

2022-03-31
CITATION
DOI: 10.54393/pbmj.v5i3.329
Published: 2022-03-31

How to Cite

Ahmad, S. ., Bader Ul Ain, H. ., Tufail, T. ., Maqsood, M., Bibi, S. ., Ahmad, B. ., Ahmad, S. ., Nasir, M. ., Mushtaq, Z. ., & Shahadat Khan, R. . (2022). Evaluating the Effect of Animal-Based Iron Sources on Iron Deficiency Anemia: Effect of Animal-Based Iron Sources on Iron Deficiency Anemia HOW TO CITE:. Pakistan BioMedical Journal, 5(3), 29–33. https://doi.org/10.54393/pbmj.v5i3.329

Issue

Section

Review Article

Plaudit

Most read articles by the same author(s)

<< < 1 2