Iron Content of Wheat and Rice in Australia: A Scoping Review.

With a shift towards plant-based diets for human and planetary health, monitoring the mineral content of staple crops is important to ensure population nutrient requirements can be met. This review aimed to explore changes in the iron content of unprocessed wheat and rice in Australia over time. A comprehensive systematic search of four electronic databases and the gray literature was conducted. A total of 25 papers published between 1930 and 2023 that measured the iron content of unprocessed wheat and rice were included. Triticum aestivum was the most common wheat type studied, including 26 cultivars; iron content ranged from 40 to 50 µg/g in the 1930s and 1970s and was more variable after this time due to the introduction of modern cultivars, with most values between 25 and 45 µg/g. The iron content of rice (Oryza sativa) was more consistent at 10-15 µg/g between the 1980s and 2020s. Variations over the years may be attributed to environmental, biological, and methodological factors but these were not well documented across all studies, limiting the interpretation of findings. As the number of individuals following plant-based diets continues to rise, the ongoing monitoring of the mineral content in commonly consumed plant-based foods is warranted.

[Evaluation of Shallow Groundwater Quality and Optimization of Monitoring Indicators in Nanchang].

In the process of groundwater environmental monitoring, while ensuring the representativeness of groundwater quality evaluation, the number of monitoring indicators should be optimized as much as possible, which is of great significance to groundwater environmental management. Based on monitoring data of shallow groundwater in Nanchang in 2014 and 2019, the chemical characteristics of water and the changes in water quality were analyzed via statistical analysis, a Piper three-line diagram, and the entropy-weighted water quality index (EWQI). Furthermore, a key indicator optimization method based on water quality evaluation was constructed by coupling stepwise multiple linear regression analysis. The feasibility of this method was also evaluated. The results showed that the water chemistry type of groundwater in 2014 and 2019 was mainly HCO3-Ca, and the five abnormal indicators pH value, NO3-, I-, Fe, and Mn were the main influencing factors of water quality change. The water quality in 2019 was generally higher than that in 2014, which was considered as overall "moderate," and the average EWQI values of the two years were 53.72 and 82.34, respectively. The optimal model EWQImin-4 constructed based on the key indicator optimization method could better represent the actual EWQI; the key indicators included Mn, NO3-, TH, Fe, pH value, and I-; and the determination coefficient (R2) and percentage error (PE) values were 0.865 and 10.61%, respectively. Therefore, the optimization method of groundwater monitoring indicators based on entropy-weighted water quality evaluation could be used as an important reference for optimizing monitoring indicators and provide a method for regional groundwater environmental management.

Temporal Change in Iron Content of Vegetables and Legumes in Australia: A Scoping Review.

Studies in UK and US have reported a temporal decline in the iron content of plant-based foods. Limited research on this topic has been conducted in Australia. The aim of this scoping review was to provide a comprehensive evaluation on the temporal change in iron content of Australian vegetables and legumes from 1900 onward. A systematic search of electronic databases, websites, backward reference searching, and Australian food composition tables was conducted. A total of 34 articles and six versions of Australian food composition databases published between 1930s to 2021, were included in this review. Overall, iron content of vegetables and legumes were assessed at limited time points and geographical origin, cultivars, sampling and analytical techniques varied across studies. The majority of vegetables had similar iron content between two or more timepoints but decreases of 30-50% were noted for sweet corn, red-skinned potatoes, cauliflower and green beans while increases of 150-300% were seen for Hass avocadoes, mushrooms and silverbeet. More pronounced reductions in iron content were observed for legumes, with higher and more variable values reported pre-2000 compared to recent years. Due to limited data and variations in sampling and analytical techniques, no definitive conclusions could be established. As plant-based diets are becoming more popular, consistent monitoring of the nutrient composition of staple plant-based foods is strongly recommended.